🍛 Iraqi lamb biryani

6 servings · prep 25 min · cook 1 h

Ingredients

• 1 kg lamb or veal, cut into pieces
• 400 g basmati rice, washed and soaked
• 3 potatoes, diced
• 150 g peas
• 70 g raisins
• 80 g vermicelli
• 1 large onion, sliced
• 1 tsp turmeric
• 2 tbsp biryani spices
• 2 tbsp tomato paste
• 1 bunch coriander and parsley
• Oil, salt

Method

1. Brown the meat over high heat, then cover with water and simmer for about 45 min, until it falls apart with a fork.
2. Meanwhile fry separately the diced potatoes, then the peas, then the raisins. Cooked together they release their water and go soft.
3. Toast the vermicelli dry or in a little oil until hazelnut-brown: that toasting is what perfumes the rice.
4. Soften the onion with the turmeric, spices and tomato paste.
5. Cook the soaked rice with the vermicelli and that seasoning, in water, until just tender.
6. Fold the rice gently with the potatoes, peas and raisins, lifting with a fork so the grains stay whole.
7. Pile the rice on a platter, lay the meat on top and scatter chopped coriander and parsley.

Adapted from Rose Star (YouTube)

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