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Iraqi · Dinner

Iraqi spiced chicken rice with potatoes and peas (biryani)

Fragrant Iraqi baharat rice tossed with tender chicken, crisp-edged potatoes, peas, carrots, toasted vermicelli, raisins, and almonds.

About 1 hr 35 minTotal
About 1 hr 25 minActive
$$$Cost
AdvancedDifficulty
Makes 8 servings
Iraqi chicken biryani with fluffy spiced rice, toasted vermicelli, browned potatoes and carrots, peas, raisins, almonds, and saffron.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 2 pounds boneless skinless chicken thighs, cut in 1 1/2-inch pieces
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons Iraqi baharat, divided
  • 3 tablespoons neutral oil, divided
  • 1 pound Yukon Gold potatoes, cut in 1/2-inch cubes
  • 2 large carrots, cut in 1/2-inch cubes
  • 1 large yellow onion, finely chopped
  • 1/2 cup broken vermicelli noodles
  • 2 1/2 cups basmati rice, rinsed and soaked 20 minutes
  • 4 cups low-sodium chicken stock
  • 1 cup frozen peas
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds, toasted
  • 1/4 teaspoon saffron threads bloomed in 2 tablespoons hot water
  • 1 lemon, cut in wedges

Instructions

  1. Heat oven to 450°F. Season chicken with 1 teaspoon salt and 1 tablespoon baharat. Toss potatoes and carrots with 1 tablespoon oil and 1/2 teaspoon salt; roast 20 to 25 minutes until browned and nearly tender.

  2. Meanwhile heat 1 tablespoon oil in a . Brown chicken in two batches until 175°F, 7 to 9 minutes per batch, and remove. Add remaining oil and onion; cook 6 minutes until golden.

  3. Add vermicelli and toast 2 to 3 minutes until deep gold. Drain rice and stir it in with remaining baharat for 1 minute. Add stock and remaining salt, bring to a simmer, cover, and cook on low 14 minutes.

  4. Scatter peas and raisins over the rice, cover, and cook 3 minutes. Remove from heat and rest covered 10 minutes, then fluff gently with a fork.

  5. Fold in chicken, roasted potatoes and carrots, half the almonds, and bloomed saffron without crushing the rice. Transfer to a platter, finish with remaining almonds, and serve with lemon wedges.

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