Iraqi Biryani Recipe | MAGGI® Arabia

Iraqi Biryani

A traditional Iraqi recipe for Chicken biryani, decorated with fried raisins and almonds. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 250 g minced lamb
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons onions finely chopped
  • 1 cup vegetable oil or 220 g for deep frying
  • 1 medium potato or 150 g cut into medium cubes
  • 1 medium carrot or 150 g cut into medium cubes
  • 1 medium sliced onion or 125 g
  • ½ cup frozen thawed green peas or 80 g
  • 1 whole chicken or 800 g, cooked, without bones and shredded
  • 2 tablespoons raisins
  • ¼ teaspoon ground black pepper
  • Pinch of saffron
  • ½ cup almonds or 75 g peeled and toasted
  • 2 tablespoons ghee
  • ¾ cup or 75 g vermicelli
  • 2 cups washed rice or 400 g
  • 2 cubes MAGGI® Chicken Bouillon
  • 1½ teaspoons Arabic mixed spices
  • 4 cups or 1000 ml water

How to Prepare

  1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 mins or until meat balls are cooked. Remove and set aside.
  2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
  3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside.Add salt to taste.
  4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices, add salt if needed.Stir for seconds then add the water and stir constantly to boil. Cover and simmer over low heat for 20 mins or until rice is cooked.
  5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 mins then serve.

Nutritional Info

Energy: 774.00 Kcal
Protein: 36.00 g
Carbohydrate: 68.00 g
Fats: 40.00 g

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