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Rice pilaf recipe (biryani)
- Cuisine: Iraqi
Ingredients
1 onion, finely diced
1 tbspn oil
2 cups basmati rice, soaked several times and rinsed well
2 saffron strands
1 litre stock
1 cup vermicelli pasta
Parsley and cooked peas to garnish
Preparation
Fry half the onion in oil in the bottom of a rice pan. When transparent, add the soaked and rinsed rice, some saffron strands (or turmeric to substitute) and enough chicken stock - or vegetable stock if to be served with fish - to cook the rice as you normally would.
Cover and simmer until the rice is ready. Meantime, deep fry extra onion and vermicelli pasta till golden. Add a little water and simmer till cooked.
Serve the rice topped with onion and vermicelli, add parsley and cooked peas to garnish.
If you enjoyed this Rice pilaf recipe (biryani) then browse more Iraqi recipes, rice recipes and our most popular hainanese chicken rice recipe.
Iraqi Restaurants
Displaying 5 of 5 Iraqi Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Kamel | Albert Park | |
| 2. | Al-Dhiaffah Al-Iraqi | Fairfield | |
| 3. | Babylon Restaurant | Footscray | |
| 4. | Amir Bakery | Brunswick | |
| 5. | Al Khiam Restaurant | Fairfield |
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