Fragrant basmati rice layered with tender spiced lamb, caramelized onions, raisins, and toasted almonds. This festive Iraqi biryani is a celebration dish bursting with warm spices and sweet-savory contrasts.
Ingredients
3 cups basmati rice, soaked 30 min
700g lamb shoulder, cubed
3 large onions, thinly sliced
1/3 cup raisins
1/3 cup slivered almonds
4 cardamom pods
3 whole cloves
2 cinnamon sticks
1 tsp turmeric
1 tsp baharat
1/2 tsp saffron threads soaked in 2 tbsp warm water
3 tbsp vegetable oil
2 tbsp tomato paste
Salt and pepper
Fresh parsley for garnish
Instructions
1Brown lamb cubes in oil over high heat for 8 minutes. Add one diced onion, cardamom, cloves, cinnamon sticks, baharat, and turmeric. Cook 3 minutes.
2Add tomato paste and enough water to cover the meat. Simmer covered for 45 minutes until lamb is very tender. Remove meat, strain and reserve the broth.
3Fry the remaining sliced onions in oil until deeply golden and caramelized, about 15 minutes. Remove half for garnish.
4Parboil the soaked, drained rice in salted boiling water for 5 minutes until just barely tender. Drain well.
5Layer in a heavy pot: half the rice, all the lamb and caramelized onions, raisins, then remaining rice. Pour saffron water and 1 cup reserved broth over the top.
6Cover tightly, cook on lowest heat for 25 minutes. Flip onto a platter, garnish with fried onions, toasted almonds, and parsley.
Did You Know?
Iraqi biryani was influenced by Indian traders who brought their rice cooking techniques to Baghdad during the Abbasid golden age.