Experience a taste of Kurdistan with this flavorful Kurdish Biryani that's sure to delight your senses with a medley of aromatic spices, tender chicken, and a mix of vibrant vegetables. This colorful and nutritious dish is perfect for family gatherings or a cozy night in. Let’s bring this traditional delicacy to your table!
Ingredients
🍗 2 chicken breasts (or 1 whole chicken, shredded)
🍋 1 teaspoon lemon pepper
🌶️ 1 teaspoon cayenne pepper
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🧂 Salt to taste
🍚 2 cups basmati rice
🥔 2 potatoes, peeled and diced
🥕 1 cup carrots, diced
🌽 1 cup corn
🍃 1 cup peas
🍇 1/2 cup raisins
🌰 1/2 cup almonds
🌿 1 tablespoon allspice (or mix of cumin, red chili pepper, black pepper)
🌶️ 1 tablespoon turmeric (optional for yellow color)
🌶️ 1 teaspoon chili flakes (optional for extra spice)
🐔 1 tablespoon chicken flavoring powder
🥬 1/2 lettuce, chopped
🍅 1 tomato, diced
🧅 1/2 onion, diced
🥒 1 cucumber, sliced
🌿 1 stalk celery, chopped
🍋 Salt and lemon juice to taste
Instructions
1- Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with lemon pepper, cayenne pepper, paprika, garlic powder, and a pinch of salt.
- Place the chicken in a baking pan with a bit of water at the bottom to keep it juicy.
- Roast in the oven for about 25-30 minutes or until the chicken is cooked thoroughly. Let it rest before shredding.
2- Prepare the Rice:
- Wash and soak the basmati rice in cold water for about 20 minutes, then drain.
3- Prepare the Almonds:
- Place almonds in a bowl, cover with plastic wrap, and microwave for 10 minutes.
- Once done, peel off the skins and set aside.
4- Fry the Ingredients:
- Fry the peeled almonds in a bit of oil until golden brown, then remove and set aside.
- Fry the diced potatoes in the same oil until crispy. Remove and set aside.
- Quickly fry the raisins until they puff up, about 10 seconds. Set aside.
5- Cook the Rice:
- In a large pot, heat a bit of the oil used for frying.
- Add the spices: allspice, chicken flavoring powder, and optional turmeric and chili flakes.
- Stir in the drained rice, add boiling water to cover by one inch, and bring to a boil.
- Allow the water to evaporate until it just covers the rice, then reduce heat to low. Cover and simmer for 10-15 minutes.
6- Combine the Ingredients:
- Mix the shredded chicken, fried vegetables, almonds, and raisins with the cooked rice.
- Cover and let sit until ready to serve.
7- Prepare the Salad (optional):
- In a large bowl, combine chopped lettuce, tomato, onion, cucumber, and celery.
- Season with a sprinkle of salt and a drizzle of lemon juice.
8- Serve:
- Serve the Kurdish Biryani hot with the fresh salad on the side.
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories per serving: ~500 kcal
Nutritional Info per serving: Protein: ~25g, Fat: ~15g, Carbohydrates: ~70g
Equipment: Oven, microwave, large pot
Cooking Tips:
- Adjust spices to your taste preference for mild or more heat.
- Feel free to substitute vegetables based on your preference or seasonal availability.
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