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Rice pilaf (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.
Iraqi Restaurants
Displaying 2 of 2 Iraqi Restaurants.
| Restaurant | Suburb | |
| 1. | Kamel | Albert Park |
| 2. | Al-Dhiaffah Al-Iraqi | Fairfield |
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