If you are in Iraq one day, which I hope many of us will be able to visit sooner than later, you will eat this biryani at least once before your trip ends. That is a promise.
Although I am not exactly what the origins or biryani are, being the Iraqi that I am, I’m going to go ahead and make a big claim which might cause an uproar among all the biryani aficionado out there: this is an Iraqi dish god damn it!
No I do not have facts to back this up, and there is a good chance I’m wrong. But how can you learn if you’re always right?
Long story short, biryani (chicken or steak) is a very common meal in Iraq. So, I decided to share this recipe with all ya’ll habibis out there. Let’s get right into it.
- 2 cups Basmati rice. Don’t cheap out on rice now
- 1 lb cubed beef
- 1 cup cubed potatoes
- 1/2 cup peas
- 1/2 cup diced carrots
- 1 tsp turmeric
- 2 tsp all spice
- 1 tsp black pepper
- Salt to taste
- 2 cloves
- 2 cardamon pods
- Prepare the rice first. For every cup of rice, add 1 & 1/4 cup of water. Add 1 cardamom pods, 1 clove, and the turmeric. Bring to boil, then reduce heat to low and let it simmer until done. Check on it every once in a while to make sure if it needs a little bit more water. You want the rice to look fluffy, not too soft and not too hard.
- While the rice is cooking, go ahead and start preparing the meat. We want the meat to be nice and tender. This means you will need to be patient. First, sear the meat in large pot. Use your biggest pot, you will thank me later.
- Once the meat is looking nice and brown, add a little bit of water, just enough to cover a quarter of the meat. Add the other cardamom pod and the clove.Bring the water to boil, reduce heat to very low, cover the pot, and let it sit for at least 45 minutes.
- While the meat is cooking, prepare your potatoes. Add some oil in to your skillet, make sure it’s nice and hot, then add in your potatoes. Once they’re golden brown, take them out and set them aside.
- After 45 minutes, take the lid of and make sure you boil off any remaining water. Once everything is dry, take the meat out of the pot and set it aside. Feel free to hit it with some salt now if you want to. I didn’t use any.
- Now, in the same pot, add in some olive oil, your all spice, and black pepper. Then add in your peas and carrots. Stir them in well and let them cook until the carrots soften up a little bit.
- Now you have the rice, meat, potatoes, and veggies done, all you have to do is to mix them all up together in the pot. See why I told you to use a large one? You’re welcome.
- Add the meat first, then rice, then the potatoes. Put the lid on, and reduce heat to low. Let everything sit for 15 minutes. This will allow all the flavors from the meat, cardamom, cloves, and spices get mixed up together.
- Now gently stir everything together. You don’t the rice and potatoes to get mushy. Just take your time and stir all the ingredients so they’re nicely mixed. Let that sit for another 15 minutes on low heat.
- And Bon Appétit!
Give this bad boy a try and let me know how it is. If you enjoy my recipes, please share them on social media with your family and friends. And if you’re new here, please hit the subscribe button and join the Habibis Family!