Iraqi biryani

Ingredients

Quantities for 6 servings.

• 1.2 kg Chicken, in pieces
• 600 g Basmati rice
• 100 g Vermicelli
• 200 g Peas
• 2 piece Carrots
• 2 piece Potatoes
• 80 g Almonds
• 80 g Raisins
• 1 tbsp Baharat
• 2 piece Dried lime
• 2 piece Onions
• 2 tbsp Tomato paste
• 100 g Ghee
• to taste Salt and pepper

Method

1. Simmer the chicken with onion, pierced black lime and baharat for forty minutes. Keep the broth.
2. Rinse the rice until the water runs clear and soak it twenty minutes.
3. Fry the vermicelli in ghee to a deep brown, stirring.
4. Fry the potato, carrot, almonds and raisins separately and drain them on paper.
5. Joint the chicken and fry the pieces with the tomato paste until browned.
6. Cook the rice with the fried vermicelli in the strained broth for twenty minutes, covered.
7. Mound the rice on a platter and lay the chicken and all the fried components on top, unmixed.