Iraqi Biryani

Try this delicious recipe for Iraqi Biryani. Serve with a side salad and enjoy!

HOW TO COOK (DIRECTIONS)

1. Preheat oven to 200°C (392°C)
2. In a bowl, mix minced lamb, onion and al alali Parsley Flakes
3. Add salt and al alali Ground Black Pepper
4. Form meat mixture into small balls; place on a baking tray and bake for 10 minutes or until meat balls are cooked. Remove and set aside
5. Meanwhile, deep fry potato and carrot in hot oil (reserve 2 tablespoons of oil). Set aside over a kitchen tissue to absorb any excess oil
6. In a medium saucepan, heat the reserved oil and sauté the onion till tender
7. Add al alali Garden Peas, shredded chicken meat, raisins, al alali Ground Black Pepper, saffron leaves, almonds, the prepared meatballs, potato and carrot. Mix well, add salt to taste. Set aside
8. In a medium pot, melt the ghee, add the al alali vermicelli and mix until golden brown
9. Add rice, al alali Chicken Stock cubes and spices. Stir for few seconds, add water and stir constantly till the mixture boil
10. Cover and simmer over a low heat for 20 minutes or until rice is cooked
11. Add the prepared meat and vegetable mixture to the rice. Mix
12. Cover and cook for another 5 minutes
13. Serve and enjoy!