Iraqi Biryani
6 – 8people
6 – 8people
  • 750 grams chicken breast1 centimetre cubes
  • 3 cups basmati rice
  • 3 potatoescubed
  • 3 onionsdiced
  • 3 carrotscubed
  • 500grams frozen peas
  • 300grams frozen corn
  • 1/4cup sultanas
  • 1/3cup slivered almonds
  • 2tablespoons mixed spic
  • 2 tablespoons curry powder
  • 3 teaspoons vegetable oil
  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.