A NOMVEX RECIPE
Iraqi Kurdish chicken biryani
Meat2 servings≈ 75 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Boneless chicken390 g
- Dry rice190 g
- Onion170 g
- Raisins45 g
- Almonds40 g
- Ground cardamom2 g
- Cinnamon2 g
- Olive oil25 ml
- Water440 ml
Declared allergenic ingredients: tree nuts. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse rice. Toast almonds in a dry pan and set aside; cut chicken.
Brown chicken and onion in oil; add spices and 120 ml water. Cover 25 minutes and check chicken is cooked.
Cook rice in remaining water, combine with chicken and raisins; warm 5 minutes and top with almonds.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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