Iraqi biryani

Method 7 steps

1. 1

   Simmer the chicken with onion, pierced black lime and baharat for forty minutes. Keep the broth.

2. 2

   Rinse the rice until the water runs clear and soak it twenty minutes.

3. 3

   Fry the vermicelli in ghee to a deep brown, stirring.

4. 4

   Fry the potato, carrot, almonds and raisins separately and drain them on paper.

5. 5

   Joint the chicken and fry the pieces with the tomato paste until browned.

6. 6

   Cook the rice with the fried vermicelli in the strained broth for twenty minutes, covered.

7. 7

   Mound the rice on a platter and lay the chicken and all the fried components on top, unmixed.