Iraqi Biryani

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Iraqi Biryani
Servings
people
Ingredients
  • 750 grams chicken breast 1 centimetre cubes
  • 3 cups basmati rice
  • 3 potatoes cubed
  • 3 onions diced
  • 3 carrots cubed
  • 500 grams frozen peas
  • 300 grams frozen corn
  • 1/4 cup sultanas
  • 1/3 cup slivered almonds
  • 2 tablespoons mixed spic
  • 2 tablespoons curry powder
  • 3 teaspoons vegetable oil
Servings
people
Ingredients
  • 750 grams chicken breast 1 centimetre cubes
  • 3 cups basmati rice
  • 3 potatoes cubed
  • 3 onions diced
  • 3 carrots cubed
  • 500 grams frozen peas
  • 300 grams frozen corn
  • 1/4 cup sultanas
  • 1/3 cup slivered almonds
  • 2 tablespoons mixed spic
  • 2 tablespoons curry powder
  • 3 teaspoons vegetable oil
Instructions
  1. Cook the rice on the stove or in a rice cooker
  2. Preheat oven to 180 C, line a baking tray with baking paper, mix the potatoes with a teaspoon of oil and some salt, and roast in the oven for about 30 minutes or until cooked.
  3. Roast almonds in oven for about 10 minutes and set aside.
  4. Heat a medium-sized frying pan over a medium-high heat, add a teaspoon of oil, then add chicken. Brown the chicken then set aside.
  5. Fill a small saucepan with water, add peas and corn and bring to the boil. Boil for five minutes and then drain.
  6. Reduce heat to medium-low and add onion and carrots. Saute for 10 minutes or until softened. Add curry powder, mixed spice and chicken and cook, stirring occasionally until chicken is cooked.
  7. Combine rice, potatoes, chicken and vegetables. Top with slivered almonds and sultanas.
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Borani Banjan

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Borani Banjan
Servings
Ingredients
  • 5 large eggplants sliced in circles
  • vegetable or olive oil
  • 3 medium brown onions diced
  • 4 medium tomatoes diced
  • 1 medium red capsicum diced
  • 1 medium green capsicum diced
  • 3 cloves garlic diced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 jar tomato passata
  • Yoghurt
  • mint finely chopped
  • Coriander to garnish
  • Afghan bread to serve
Servings
Ingredients
  • 5 large eggplants sliced in circles
  • vegetable or olive oil
  • 3 medium brown onions diced
  • 4 medium tomatoes diced
  • 1 medium red capsicum diced
  • 1 medium green capsicum diced
  • 3 cloves garlic diced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 jar tomato passata
  • Yoghurt
  • mint finely chopped
  • Coriander to garnish
  • Afghan bread to serve
Instructions
  1. Wash and slice the eggplants
  2. Heat a non-stick frying pan over medium-high heat and cover the base with a thin layer of oil.
  3. Lightly fry eggplants until browned.
  4. Remove eggplants from pan and place on a paper towel to soak up excess oil.
  5. Turn temperature to medium-low and add the tomato, capsicum, garlic, spices and passata to the onion and cook until soft.
  6. Add any extra vegetables and legumes to your liking.
  7. Add the eggplants back into the pan to soften and flavour them.
  8. In a bowl, mix the yoghurt with a clove of grated garlic and the finely chopped mint.
  9. Layer half of the eggplants on a dish.
  10. Pour some of the tomato sauce on top and spread evenly.
  11. Add another layer of eggplants, followed by another layer of tomato and onion sauce.
  12. Spread yoghurt on top and sprinkle with coriander.
  13. Serve with wholemeal Afghan bread.
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Vegetarian Iraqi Dolma

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Healthy Iraqi Vegetarian Dolma
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Vegetables to stuff
  • 500 g Vine leaves
  • 6 pcs zucchini
  • 4 pcs long capsicum
  • 6 pcs onions
  • 4 pcs tomato
  • 4 pcs eggplant
Filling
  • 5 tbsp olive oil
  • 1 kg brown basmati rice
  • 1 pcs garlic bulb
  • Onion leftovers from above onions
  • 1,5 large cans crushed tomatoes
  • Black pepper to taste
  • Mixed spice to taste
  • 8 pcs lemons
  • 1 char tomato paste
  • 500 g broad beans frozen
  • 1 kg mixed vegetables frozen
  • 1 bunch parsley
Dip
  • 500 g low fat natural yoghurt
  • 1 bunch mint
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Vegetables to stuff
  • 500 g Vine leaves
  • 6 pcs zucchini
  • 4 pcs long capsicum
  • 6 pcs onions
  • 4 pcs tomato
  • 4 pcs eggplant
Filling
  • 5 tbsp olive oil
  • 1 kg brown basmati rice
  • 1 pcs garlic bulb
  • Onion leftovers from above onions
  • 1,5 large cans crushed tomatoes
  • Black pepper to taste
  • Mixed spice to taste
  • 8 pcs lemons
  • 1 char tomato paste
  • 500 g broad beans frozen
  • 1 kg mixed vegetables frozen
  • 1 bunch parsley
Dip
  • 500 g low fat natural yoghurt
  • 1 bunch mint
Instructions
  1. Core and halve the zucchini, capsicum, tomatoes and eggplants
  2. Loosen the onion layers (either in microwave or by hitting onions together) and remove 4-5 layers, keeping them intact
  3. Chop the remaining onion and garlic mix with rice, tomato paste, pepper, mixed spice, four lemons, parsley, mixed vegetables and 1-2 tablespoons oil
  4. Use this mixture to stuff the vegetables and vine leaves – do not stuff the vegetables too full and make sure the vine leaves are rolled tight
  5. Place broad beans on bottom of pot with 1-2 tablespoons of oil
  6. 6. Layer the stuffed vine leaves and then the stuffed vegetables
  7. Add water and the juice from four lemons
  8. Cover and cook until rice is done
  9. Serve with Iraqi bread and yoghurt dip
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