Iraqi Biryani - How to Make Iraqi Biryani

Enjoy our collection of Delicious & Tasty Ramadan Recipes!
 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 

Serves: 7 persons
Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep 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 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml
 
Preparation

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.

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.

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).

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 Bouillon 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.

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.

Serving tips :     Serve with green salad and laban drink.

Nutritional Information:

Fats :     40.00 g
Protein :     36.00 g
Carbohydrate :     68.00 g
Energy :     774.00 Kcal

More Middle Eastern recipes:

Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa

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Iraqi Style Dolma - How to Make Iraqi Style Dolma

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Style Dolma Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Style Dolma.

Serves: 5 persons

Ingredients

2 medium onions or 300 g, cut into thin slices
4 small eggplants or 300 g
4 small zucchini or 400 g
4 small potatoes or 400 g
4 small green bell peppers or 300 g

For the stuffing:
250 g lean minced lamb
4 cloves garlic, crushed
1 small onion or 100 g, finely chopped
½ cup egyptian rice or 100 g
1½ teaspoons ground cumin
¾ teaspoon ground black pepper
¼ cup fresh parsley, chopped
1 cube MAGGI® Chicken Less Salt Bouillon, crumbled

For the sauce:
1 tablespoon tamarind
1 cube MAGGI® Chicken Less Salt Bouillon
1½ cups boiling water or 375 ml

Preparation

Spread the sliced onions in the base of a large pot.

Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.

Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.

Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.

Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.

Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.

Place the vegetables on a large serving dish, add sauce and serve.

More Middle Eastern recipes:

Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
 
Save and share Iraqi Style Dolma recipe 

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Bamai - Bamia Stew Recipe

Bamia stew with lamb or beef cubes and okra in a tomato sauce base. This recipe for bamia is very simple. You can make it vegetarian by omitting the meat.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients
1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation
In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

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Tashreeb Dajaj

Traditiona Iraqi main dish of Tashreeb Dajaj.

Ingredients

3 tablespoons vegetable oil
1½ kg whole chicken, cut into pieces
3 tablespoons tomato paste
3 medium tomatoes or 450 g, peeled and pureed
4 cloves garlic, peeled
3 dried limes
2 cubes MAGGI® Chicken Bouillon
3½ cups water or 875 ml
8 baby onions, peeled
1 medium potato or 300 g, cut into large cubes
1 cup canned chickpeas or 160 g
2 loaves iranian bread, cut into medium pieces

Preparation

Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.

Add tomato pureed, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.

Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.

Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.

Cooking tips : Use skinned chicken to reduce fat content.

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Iraqi Timmen

Iraqi Timmen is a very famous recipe over all Iraq. It's simply rice with green broad beans. You will notice rich, delicious and special green rice accompanied with cucumber yogurt salad. It's so easy to prepare that you'll want to make it again.

Ingredients:

• 1000g green broad beans, peeled and cut into halved
• 4 cups rice
• 1 cup fresh fennel leaves, chopped
• 4 cups meat broth (or 4 cups of water + 1 chicken stock cubes)
• 1/2 cup corn oil
• Chili pepper and salt for taste

Preparation:

• Place rice in a bowl and soak for 20 minuets.
• Heat corn oil in a deep cooking pot over medium-high heat and sauté green broad beans for 15 minutes stirring well continuously.
• Add fresh fennel and cook for another 15 minutes stirring well continuously.
• Drain rice and add to the pot then add meat broth, chili pepper and salt mixing all together well.
• Rise the heat to high until the water evaporated then reduce the heat to low, cover the pot letting it until Timmen Bagilla is cooked.
• Serve with meat and enjoy!

If you can read Arabic, click here and enjoy some delicious Arabic dishes

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

How to make katayef - Video: