Ingredients
- ( 2 large) Skinless Chicken Breast
- ( 2 medium) Desiree Potato
- ( 1 cup) Frozen Green Peas
- ( 1 1/2 tbsp) Sultanas
- ( 1/4 cup) Almonds
- ( 2/3 cup) Basmati Rice
- ( 1/2 cup) Vermicelli rice noodles
- ( 1 tsp) Garam Masala
- ( 1/2 tsp) Ground Cardamom
Iraqi Biryani
Serves 4Time 45 mins
Delicious mixed rice dish!
Fat - total
1g
3%
Fat - saturated
1g
5%
Salt
70mg
3%
Protein
41g
82%
Carbs
44g
14%
Sugar
3g
3%
Energy
1699kJ
20%
Fibre
6g
19%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 large) Skinless Chicken Breast
- ( 2 medium) Desiree Potato
- ( 1 cup) Frozen Green Peas
- ( 1 1/2 tbsp) Sultanas
- ( 1/4 cup) Almonds
- ( 2/3 cup) Basmati Rice
- ( 1/2 cup) Vermicelli rice noodles
- ( 1 tsp) Garam Masala
- ( 1/2 tsp) Ground Cardamom
Method
- Dice the chicken into small pieces. Boil them with some water, cardamon, a cube of chicken stock and salt and pepper to taste.
- Dice potatoes into small pieces and shallow fry them (or airfry them) until cooked.
- Add peas, cooked chicken, sultanas, toasted almonds and Biryani spices. Toss well.
- To cook the rice, shallow fry the vermicelli noodles until golden brown, toss the rice with the noodles and mix.
- Add more Biryani spices. Using the chicken stock left over from boiling the chicken, cook the rice according to the absorption method.
- To serve, spread the chicken and potato mixture on a bed of rice. You can do this in a large platter or in individual plates.
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