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Iraqi Biryani

EasyQuickUnder $10/4 servesMain Meals Middle EasternNew Recipes
Serves 4Time 45 mins

Delicious mixed rice dish!

Fat - total 1g 3%
Fat - saturated 1g 5%
Salt 70mg 3%
Protein 41g 82%
Carbs 44g 14%
Sugar 3g 3%
Energy 1699kJ 20%
Fibre 6g 19%

% based on an adult’s recommended daily intake


  • ( 2 large) Skinless Chicken Breast
  • ( 2 medium) Desiree Potato
  • ( 1 cup) Frozen Green Peas
  • ( 1 1/2 tbsp) Sultanas
  • ( 1/4 cup) Almonds
  • ( 2/3 cup) Basmati Rice
  • ( 1/2 cup) Vermicelli rice noodles
  • ( 1 tsp) Garam Masala
  • ( 1/2 tsp) Ground Cardamom


  1. Dice the chicken into small pieces. Boil them with some water, cardamon, a cube of chicken stock and salt and pepper to taste.
  2. Dice potatoes into small pieces and shallow fry them (or airfry them) until cooked.
  3. Add peas, cooked chicken, sultanas, toasted almonds and Biryani spices. Toss well.
  4. To cook the rice, shallow fry the vermicelli noodles until golden brown, toss the rice with the noodles and mix.
  5. Add more Biryani spices. Using the chicken stock left over from boiling the chicken, cook the rice according to the absorption method.
  6. To serve, spread the chicken and potato mixture on a bed of rice. You can do this in a large platter or in individual plates.
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