The flavour-kicker in this Iraqi-style biryani is the Mandaean spice mix: cinnamon, clove, black pepper, ginger, sweet paprika, cardamom and nutmeg.
- 2 kg chicken breast
- 2 tsp turmeric
- 2 cups Basmati rice
- 1 packet Vermicelli noodles
- 2 onions, diced
- 1 cup sultanas
- 2 large carrots, peeled and diced
- 4 potatoes, peeled, diced and parboiled
- 2 cups shelled peas
- 4 tsp Mandaean spice mix (cinnamon, clove, black pepper, ginger, sweet paprika, cardamom and nutmeg)
- 1 tsp Chilli powder
- Vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak rice in cold water for 1 hour.
Cut chicken into bite-size pieces and boil in a saucepan with small amount of water and a tspn of turmeric. Set aside.
In a pan, fry the Vermicelli noodles in vegetable oil and set aside. Dice the potatoes, boil in water and then lightly fry in oil. Set aside.
In a deep pan, lightly fry the diced carrot in oil, then add the diced chicken, 2 tsp of Mandaean spice mix, 1 teaspoon of turmeric and 1 tsp chilli powder. Mix together until chicken begins turn brown. Chop the onion and add to the mixture. When the onion has begun to cook add the peas, sultanas and a tablespoon of salt. Lastly, add the cooked potatoes.
Boil the rice in a large saucepan and when cooked, add the broken fried vermicelli noodles. Stir through and immediately drain and return to the large saucepan, ready to add the combination of Biryani ingredients.
Add 2 more tsp of the spice mix to the chicken and vegetable mixture. Then pour the mixture onto the rice and mix through
To serve, spoon out the rice and chicken mixture onto a large platter or shallow bowl.