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