Beryani Rice, Iraqi Style
An Iraqui recipe for Chicken beryani, decorated with fried raisins and almonds. A festive meal!
Beryani Rice, Iraqi Style
An Iraqui recipe for Chicken beryani, decorated with fried raisins and almonds. A festive meal!
Cooking Instructions
- 1
Place the chicken thighs in a pot, cover with water and cook.
- 2
When the chicken is cooked, remove from water and separate meat from the bones.Cut the meat into pieces and save the broth for later.
- 3
Fry the onions in vegetable oil until they turn golden, then set aside.
- 4
Fry the potatoes, green peas, almonds, raisins and the meat cubes, separately and set each aside.
- 5
Fry the vermicelli until it turns golden brown, then add in the rice, turmeric, white pepper, black pepper, the fried onions, potatoes, green peas, meat cubes and the chicken pieces.
- 6
Cover with chicken broth; add water if necessary and cook until rice is tender.
- 7
When serving, decorate the beryani rice with the fried raisins and almonds.
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