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Iraqi Biryani
Iraqi Biryani
  • By Course or Type
  • Main Course
  • Red Meat

Iraqi Biryani

  • 0:35
  • 0:45
  • 7
1
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  • INGREDIENTS

    Iraqi Biryani with

  • NUTRITIONAL INFORMATION

    Iraqi Biryani with

  • HOW TO PREPARE

    Iraqi Biryani with

  • REVIEWS

    Iraqi Biryani with

  • 250 g minced lamb
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons onions finely chopped
  • 1 cup vegetable oil or 220 g for frying
  • 1 medium potato or 150 g cut into medium cubes
  • 1 medium carrot or 150 g cut into medium cubes
  • 1 medium onion or 125 g sliced
  • ½ cup frozen green peas or 80 g thawed
  • 1 chicken or 800 g chopped
  • 2 tablespoons raisins
  • ¼ teaspoon ground black pepper
  • 1 pinch saffron filaments
  • ½ cup or 75 g almonds peeled and toasted
  • 2 tablespoons margarine
  • 75 g or ¾ cup vermicelli
  • 2 cups or or 400 g rice washed
  • 2 cubes MAGGI Chicken Bouillon
  • 1½ teaspoon Arabic mixed spices
  • 4 cups or 1000 ml water

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  • Energy 774 Kcal
  • Protein 36 g
  • Carbohydrate 68 g
  • Fats 40 g
Source: https://www.maggime.com/en/recipes/iraqi-biryani/16739

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2
Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3
In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4
In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI Chicken Stock cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5
Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Iraqi Biryani with

  • 250 g minced lamb
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons onions finely chopped
  • 1 cup vegetable oil or 220 g for frying
  • 1 medium potato or 150 g cut into medium cubes
  • 1 medium carrot or 150 g cut into medium cubes
  • 1 medium onion or 125 g sliced
  • ½ cup frozen green peas or 80 g thawed
  • 1 chicken or 800 g chopped
  • 2 tablespoons raisins
  • ¼ teaspoon ground black pepper
  • 1 pinch saffron filaments
  • ½ cup or 75 g almonds peeled and toasted
  • 2 tablespoons margarine
  • 75 g or ¾ cup vermicelli
  • 2 cups or or 400 g rice washed
  • 2 cubes MAGGI Chicken Bouillon
  • 1½ teaspoon Arabic mixed spices
  • 4 cups or 1000 ml water

Like recipe? Add the ingredients to your basket and deliver to you.

NUTRITIONAL INFORMATION

Iraqi Biryani with

Source: https://www.maggime.com/en/recipes/iraqi-biryani/16739

  • Energy 774 (Kcal)
  • Protein 36 (g)
  • Carbohydrate 68 (g)
  • Total Fat 40 (g)
HOW TO PREPARE

Iraqi Biryani with

1
In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2
Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3
In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4
In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI Chicken Stock cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5
Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.
REVIEWS

Iraqi Biryani with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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