• In a medium saucepan, add ¼ cup of oil and vermicelli noodles. You have to stir them frequently to achieve the golden brown color. Add 1 cup of hot water, salt, and frozen peas and carrots. Cook on medium heat for the water to be fully absorbed. Transfer to a large tray and set aside. 
• Peel, wash, and cut your potatoes into small cubes. Next, you have to mix them with salt and oil. Now it's time to pan-fry potatoes on medium heat to have them golden and crispy.
• Toast the slivered almonds in a pan with 1 tablespoon of oil. Stir almonds over medium heat. The moment almonds' color becomes a golden brown, add raisins and cook for only 30 seconds. 
• Now it's time to mix the cubed chicken breast with salt and 2 tablespoons of oil. Add the cubed chicken to a different skillet and stir over medium heat. The minute chicken cubes are white, turn off the heat and set the pan aside.
• It's time to add ¼ cup of oil to a pot, along with rinsed rice, salt, maggie cube, biryani spices, black pepper, and hot water.
• Make sure everything is combined well. Keep the pot on high heat without lid.
• The moment all the moisture is absorbed, cover with lid and cook on low heat for 20 minutes.

Assembly: 

• Everything is cooked and ready! Now it is the right time to harmoniously assemble this amazing dish. You should bring a large tray. Then, add to it your cooked vermicelli, carrots and peas mixture, cooked chicken, almonds, and cooked rice.
• Add more spices for a better fragrance and taste: 1 tablespoon of biryani spices and 1 teaspoon of black pepper. Now gently mix it all to make sure everything is well combined.
• Here you have it – a delicious homemade Iraqi Biryani or Kurdish biryani! Sounds perfect to serve it with a side of chopped vegetable salad or cucumber yogurt salad. Enjoy the mouthwatering delicacy of Kurdish authentic cuisine!