Kurdish Biryani

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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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Kurdish Biryani