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This homemade Kurdish biryani recipe is a delicious combination of fluffy rice, crunchy nuts, and spicy veggies!

Kurdish Biryani - Iraqi Biryani Recipe

Jay
Craving for a truly aromatic and flavorful rice dish? Here comes the authentic taste of Iraqi Kurdish cuisine! This fragrant Kurdish biryani consists of a rice packed with vermicelli, veggies, herbs, nuts and protein, relishing flavors in every bite!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Kurdish cuisine, Mediterranean
Servings 8 People
Calories 292 kcal

Ingredients
  

  • ¼ cup oil
  • 1 cup vermicili noodles
  • ½ teaspoon salt
  • 1 cup frozen peas and carrots
  • 2 medium potatoes cut into small cubes
  • ½ cup slivered almonds
  • 2 cups chicken breast cut into cubes

Biryani Rice

  • ¼ cup oil
  • 2 cups basmati rice
  • 1 teaspoon maggie cube
  • 1 teaspoon salt
  • 2 teaspoon black pepper
  • 2 tablespoon biryani spices Biryani spices are a mixture of: cumin, coriander, cloves, cinnamon, cardamom, nutmeg, and black pepper)
  • 4 cups hot water

Instructions
 

  • 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!

Video

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 205gCalories: 292kcalCarbohydrates: 31gProtein: 20gFat: 9.4gFiber: 5.7g