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Weeknight Iraqi Chicken Biryani
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Weeknight Iraqi Chicken Biryani

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 servings
Author Amina Al-Saigh, author of Souk to Table: Vibrant Middle Eastern Dishes for Everyday Meals

Ingredients

Potatoes

  • 3 large yellow potatoes about 1½ pounds, or 650 g, peeled and cut into ¾-inch (2 cm) cubes
  • 2 tablespoons avocado oil
  • ½ teaspoon salt

Chicken

  • 1½ pounds (700 g) boneless, skinless chicken thighs cut into ¾-inch (2 cm) cubes (see Note)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 tablespoon avocado oil

Rice

  • 3 tablespoons avocado oil
  • 1½ teaspoons salt
  • ½ teaspoon ground turmeric
  • 2 cups (400 g0 long-grain white basmati rice rinsed until the water runs clear and drained completely
  • 1½ cups 200 g frozen green peas

Baharat Spice Blend

  • 1 teaspoon black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cloves

For Garnishing and Serving

  • 1 tablespoon avocado oil
  • ½ cup (55 g) slivered almonds
  • 1 cup (145 g) raisins (optional)
  • Plain whole-milk yogurt
  • Salata

Instructions

  • To make the potatoes: Preheat the oven to 450°F (230°C) and position a rack on the bottom. Line a large baking sheet with parchment paper.
  • Add the potatoes to the sheet pan and toss with the 2 tablespoons oil and ½ teaspoon salt. Smooth the cubes into a single layer and bake for 25 to 30 minutes on the bottom rack, until golden and soft.
  • Meanwhile, make the chicken: Add the chicken to a large bowl with the 1½ teaspoons salt and ¼ teaspoon each of pepper, cardamom, cinnamon, and cloves. Mix well to thoroughly coat the chicken.
  • In a large, deep skillet, heat the 1 tablespoon oil over medium heat. Add the chicken and cook, working in batches to avoid overcrowding, for a few minutes, until seared on both sides; it does not need to cook through. Transfer to a plate.
  • To make the rice: In the same skillet the chicken was cooked in, heat the 3 tablespoons oil over medium heat. Add the 1½ teaspoons salt and the turmeric, mix, and then add the rice and 3 cups (720 ml) of water. Bring to a boil. Once boiling, add the chicken back into the skillet over the rice and sprinkle the frozen peas on top. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let cook for 20 minutes, undisturbed.
  • Meanwhile, make the baharat spice blend: In a small bowl, mix together all the spice blend ingredients.
  • To make the garnish: In a small skillet, heat the 1 tablespoon oil over low heat, then add the almonds and toast for 2 to 3 minutes, until golden, stirring continuously. Add the raisins (if using) to the skillet during the last 20 seconds to heat them through, about 30 seconds.
  • After the biryani has cooked for 20 minutes, remove the lid and gently fluff the rice with a fork or wooden spoon. Sprinkle the baharat spice blend all over the rice and mix gently. Cover and let the rice steam for 10 more minutes with the heat off.
  • Spoon the biryani into a large serving tray and add the potatoes on top along with half of the toasted almonds and raisins (if using). Stir gently until everything is combined.
  • Garnish with the remaining toasted almonds and raisins (if using) and serve with yogurt and salad.

Notes

The chicken in this recipe can be swapped for small beef meatballs. Use the meatballs recipe in Shorbat Lsan El Asfoor (page 205 in the cookbook). Cook the meatballs the same way as the chicken.