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    Home » Recipes » Main Dishes » Chicken » Arabic Biryani with Chicken | Authentic Iraqi Recipe

    Arabic Biryani with Chicken | Authentic Iraqi Recipe

    5 from 15 votes
    May 4, 2020 (last updated January 16, 2022) by Amina Al-Saigh

    582 shares
    Jump to Recipe Print Recipe

    When my family and I all gather at my mom's house for the weekend, it's always a debate as to what we'd like her to cook for us (because mom's food is amazing). Hands down, this Arabic Biryani is always in our top 3. And usually wins the debate. Guys - I'm telling you. It's a must try. It may look a bit intimidating but trust me - it's actually quite easy to execute. It has several components: aromatic yellow rice, spiced chicken, peas, potatoes, crunchy almonds and sweet raisins. Each element is there for a reason. Each element is easy to make. Just combine them all and you've got a dish worthy of making time and again.

    Arabic chicken biryani in a serving platter over a towel

    This Biryani recipe is how I grew up eating it and it is quite unique to Iraq. Arabic Biryani is very different from the popular Indian and South Asian dish. It's a dish that we often serve when we have elaborate dinner parties and honored guests over at our house. What I love most about it is the different textures combined with the spices used - it's magical. Okay, enough about my love story with Biryani. Let me talk you through the process.

    How to make Arabic Biryani

    • We start with boiling a whole chicken with a variety of whole spices to really infuse the flavors into the chicken. Once cooked, we shred the chicken and set it aside
    • Then the yellow rice is cooked in the chicken broth that's been infused with whole spices with lots of oil (don't skimp) - holy flavor!!
    • The potatoes, which for me are a crucial element, can be cubed and either pan fried or baked in the oven. I love to bake them because it can be done hands off while I'm working on the other components and makes the process faster
    • The peas are just boiled until soft - easy peasy. Get it?
    • The slivered almonds are toasted until golden. When you're doing this, make sure you continuously stir because they tend to burn easily
    • Raisins are combined with the shredded chicken and peas for a final saute to draw out the moisture and heat everything through
    • Then it's all about the mixing. Rice, all the components, and lots of powdered spices come together. Mix mix mix and then taste. You nailed it!
    Arabic Chicken biryani in serving platter and two plates with forks

    For storing, you can place it in an airtight container and keep it in the fridge for 3-5 days. I wouldn't recommend freezing it because the rice will break and the potatoes and peas will be very mushy. However, if you're making it for a dinner party, here are a few tips on how to make it ahead of time to make things a bit easier the day of.

    How to make Biryani ahead of time for a dinner party

    • You can boil the chicken with the whole spices the night before, and store it in the fridge along with the broth. The next day, you can take it out and heat the broth and start the rice cooking process
    • You can also bake the potatoes and pre-boil the peas so that they're ready to go the next day. The potatoes don't need to be crispy necessarily because they will soften anyways when mixed in with the rice. However if you do make them ahead, you need to heat them before you mix them in with the rest of the Biryani
    • The rice, almonds, and raisins I recommend you prepare the day of, ideally no more than 2-3 hours before serving.

    This Arabic Biryani will be your go-to when you want to impress (or if you're like me, when you're really craving it and end up making 10 servings for just you and your husband. Very normal). I hope you give it a try, and if you do, be sure to pop back and leave me a review and some feedback. I love hearing what you have to say!

    Chicken Biryani on a gray plate with a fork

    For more Middle Eastern recipes, check out:

    • Eggplant & Potato Moussaka
    • Sheet Pan Chicken Shawarma
    • Eggplant Fatteh
    • Stuffed Onions

    Arabic Biryani

    Authentic Arabic Biryani comes together with fragrant yellow rice, spiced chicken, peas, potatoes, sweet raisins and crunchy almonds. A true celebration of Iraqi cuisine - it's a must try dish!
    5 from 15 votes
    Print Pin Rate
    Course: Mains
    Cuisine: middle eastern
    Keyword: Arabic Biryani, Iraqi Biryani
    Prep Time: 20 minutes
    Cook Time: 3 hours 53 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 -10 Servings
    Author: Amina Al-Saigh

    Ingredients

    For the chicken:

    • 1 Whole chicken
    • Whole spices: 4 cardamom pods 3 cinnamon sticks, 10 cloves, 10 peppercorns
    • 1.5 tsp salt

    For the rice:

    • 3.5 cups Basmati rice
    • 1 tsp turmeric
    • 2.5 tsp salt
    • 5 tbsp oil
    • chicken broth

    For the potatoes:

    • 5 potatoes
    • 1.5 tsp salt
    • 3 tbsp vegetable oil

    Other ingredients:

    • 2.5 cups peas
    • 2 cups raisins
    • 2 tsp allspice
    • 1 tsp salt
    • 1.5 cups slivered almonds

    For the spices:

    • 2 tsp black pepper
    • 2 tsp curry powder
    • 2 tsp allspice
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • 4 tsp Biryani spice mixture

    Instructions

    • Start by preheating the oven to 450F
    • Wash the whole chicken well using water, and place in a large pot. Cover with water
    • Add the whole spices and salt, and bring to a boil. When chicken starts to boil, scoop out any foam that forms at the surface
    • Boil the chicken until fully cooked, about 45 minutes to 1 hour
    • Meanwhile, peel, wash and chop the potatoes into cubes. Mix with salt and vegetable oil, and bake on a lined baking sheet for 30-40 mins until golden
    • When chicken is fully cooked, remove and cool, then shred into bite size pieces
    • Remove the whole spices from the broth by straining, then add the turmeric, salt, oil and rice to the pot
    • Ensure the broth covers the rice by 1 inch. Bring to a rapid boil, then cover and turn heat to low and cook for 20 mins untouched. After 20 mins, turn heat off and leave covered
    • Place peas in a pot and cover with water. Boil for 20 minutes until soft. Drain and set aside
    • Toast the almonds in a pan with 1 tbsp oil until golden, stirring continuously
    • In another large pan, add 2 tbsp oil, shredded chicken, peas, raisins, and the spices under "other ingredients" which are 2 tsp allspice and 1 tsp salt. Saute until everything is combined and hot (this step is to draw out the moisture from the mixture and heat everything)
    • When all components are ready, in a large tray, add the rice, then top with the chicken, raisins and peas mixture, then the potatoes and the almonds (save a bit of almonds for the topping)
    • Then add all the spices under the "spices section" on top and mix everything very well until combined. Taste and adjust the seasoning by adding more salt/heat as required
    • Serve immediately with a side of salad and yogurt

    Notes

    • You can pan fry the potatoes instead of baking as well, but I like to bake because I can work on the other components while they bake
    • You can find a Biryani spice mix at any ethnic grocery store
    • When toasting the almonds, make sure you stir continuously because they tend to burn quickly
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      Comments

    1. Steph says

      May 12, 2022 at 7:02 am

      5 stars
      This is hands-down the BEST biryani recipe! As an American living in Iraq, I can now impress my friends . The only change I made was to up the spices. Thank you!

      Reply
      • Amina Al-Saigh says

        June 07, 2022 at 5:05 pm

        Wow, thanks for that Steph! So glad you enjoyed it!!

        Reply
    2. Cheri Scoggins says

      November 14, 2021 at 4:28 pm

      What kind of peas are needed? Fresh?Dried? Frozen and canned are the most readily available to me but I don’t think I should boil them for 20min.

      Reply
      • Amina Al-Saigh says

        December 13, 2021 at 8:59 am

        I use frozen and hence the need to boil. Any type you have will be fine - cook them until soft. I'll update the recipe 🙂

        Reply
    3. Mira says

      April 29, 2021 at 12:47 pm

      I'm really looking forward to making this. My kids have requested lamb instead of chicken would that work? Would I need to adjust anything?
      Thanks in advance

      Reply
      • Amina says

        May 07, 2021 at 1:53 am

        Hi Mira! You would need to cook the lamb for longer until tender. Otherwise keep everything the same 🙂

        Reply
      • Jon says

        August 18, 2021 at 9:40 pm

        Hi iam jonathon...Lancashire lad..born and bred ..i love this so much..spice is the variety of life.to you keep my life excited..

        Reply
        • Amina Al-Saigh says

          August 23, 2021 at 7:29 pm

          Thank you Jon!

    4. Amor says

      January 15, 2021 at 3:31 am

      5 stars
      I love this recipe! It's so easy and fun to make.

      Reply
    5. Hiba says

      January 05, 2021 at 4:45 am

      WOW. Obsessed!!! Super packed with flavour and texture!

      Reply
    6. Sarra says

      January 04, 2021 at 8:47 pm

      5 stars
      Grew up eating this biryani recipe and love it!

      Reply
    7. sarah says

      January 04, 2021 at 4:00 pm

      5 stars
      Very delicious recipe, it turned out fabulous! I really love this version of biryani. Between you and me, I may actually like it better then....dare I say it...the classical biryani⏤yep, I said it, and I truly believe it's more delicious and way easier to make.

      Reply
      • Pam Buck says

        June 12, 2021 at 6:56 pm

        5 stars
        The party store on the corner turned me on to this amazing dish. I was blown away to find this fantastic recipe because the pandemic closed them down. 😟
        This was EXCELLENT!
        I'll be making it again and again. Thank you!

        Reply
        • Amina says

          June 14, 2021 at 3:44 am

          I'm so thrilled that you enjoyed this recipe Pam! Thanks for the lovely feedback. 🙂

    8. OT says

      January 03, 2021 at 6:01 am

      5 stars
      Amazing recipe and so easy.

      Reply
    9. Chloe says

      November 23, 2020 at 6:11 pm

      5 stars
      This is going to sound so silly but my life has gotten so much better since I found Middle Eastern and Far Eastern cuisine. We were in a bad food rut, all I really knew how to make at home was Texas and Cincinnati style Chili, Philly Cheese Steaks, spaghetti w/meat sauce and fajitas/tacos. Boring dinners can't ruin a family (I hope not) but it doesn't make life fun. Now I actually look forward to cooking and eating. It's just awesome that we live in a day and age where I can not only look up recipes from around the world, I actually have an International Grocery store where I can get the authentic ingredients. If anything can heal the world, it's food (no I'm not just saying that because I was a line cook lol)

      Reply
      • Amina says

        December 10, 2020 at 2:35 am

        That is definitely not silly Chloe! I love that reflection. It kind of gives me more purpose when you put it that way! Food definitely brings people closer together. Thanks for popping by 🙂

        Reply
      • Rhonda Hunt says

        April 30, 2022 at 6:53 pm

        5 stars
        So wonderfully true! (Our access to global recipes, ideas & ingredients)
        Ethnic or global food from many cultures keeps life rich and interesting!❤️ I have not tried this yet, but I will soon. (With actual chicken) I’m wondering if I could do a vegan version as well. Either spice tofu with chicken spices, or try the newer plant-based “chicken” and use a combo of veg, roast garlic and miso or mushroom for broth base?

        Reply
        • Amina Al-Saigh says

          June 07, 2022 at 5:12 pm

          That sounds like a fantastic idea Rhonda - I think your vegan version will work really well!

    10. Samina says

      November 12, 2020 at 9:24 pm

      Amina, is the biryani spice, the one you find in Indian/Pakistani stores.

      Reply
      • Amina says

        November 13, 2020 at 4:54 pm

        Hi Samina. I typically get mine from an Arabic grocery store. However I have made this dish with the Indian/Pakistani spice mixes and it has also turned out great! Feel free to use those. 🙂

        Reply
    11. Somayaa says

      September 12, 2020 at 2:11 pm

      Assalaamu alaikum. Made this on Thursday for dinner and it was thoroughly enjoyed by my family.
      Definitely a keeper. Jazakillah khairan for sharing.

      Reply
      • Amina says

        September 14, 2020 at 1:51 am

        Salam Somayaa! I'm so glad you and the family enjoyed it! And thanks for letting me know! 🙂

        Reply
    12. M says

      September 01, 2020 at 2:10 am

      Can I use whole chicken pieces instead of the whole chicken? Would that change anything?

      Reply
      • Amina says

        September 01, 2020 at 2:16 am

        Yes, you can use whole chicken pieces! That shouldn't change anything. I would recommend using bone-in pieces to get extra flavour for the broth. Good luck!

        Reply
    13. Anina says

      July 13, 2020 at 3:37 am

      5 stars
      This recipie is perfect. I tried it and it came out so well .Thanks Amina

      Reply
      • Amina says

        August 13, 2020 at 5:23 am

        So glad you enjoyed it Anina!! Makes me so happy that you loved it.

        Reply

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    ABOUT ME

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