Kurdish Biryani - recipe

A few months ago, I invited some close friends over for a delightful Saturday lunch. I chose to prepare one of my favorite dishes, one that my mother often makes for special family occasions. Her cooking is renowned for its deliciousness, and she is indeed an excellent chef.

The dish is called Kurdish biryani, which we prepare slightly differently than the Indian version. It's rich in flavor with a unique blend of oriental spices. Its distinct feature is the use of a special Kurdish biryani spice mix, although it can also be made without it. As this mix is scarce in the UK, any available biryani spice mix will suffice. Another key ingredient is the '7 spice mix,' commonly found in Asian food stores or larger supermarkets.

Ingredients:

2 cups basmati rise,, cooked according to the package instructions

2 tsp Biryani spice mix

1 tsp mild curry powder

1 tsp paprika powder

Salt and pepper to taste

1-2 cups frozen chopped vegetable mix

4 tbsp roasted almond flakes

5 tbsp sultanas

5 potatoes, diced into 1 cm cubes

2 chicken breasts, chopped into bite-sized cubes

Salad: Chopped paprika, tomatoes, cucumber, parsley, and mint, seasoned with salt, pepper, and sumac.

Method:

1. Start by making the salad. Chop all the ingredients and combine them in a bowl with the seasoning. Drizzle olive oil on top to finish.

2. Prepare the rice as per the package instructions, adding salt and half of the seasoning to the pot. After the rice is cooked, stir it well. If the instructions suggest draining and rinsing the rice, add the spice mix after cooking, not during.

3. In a frying pan, sauté chicken cubes, frozen vegetables, and potatoes separately with a bit of vegetable oil over medium-high heat. Transfer them to a plate lined with paper towels to remove any excess oil. Season each with a bit of the spice mix while frying.

4. Combine the cooked rice, remaining seasoning, fried ingredients, and sultanas in a large bowl. Mix thoroughly to ensure an even coating of seasoning. Remember to taste and adjust for salt and pepper. Serve the biryani on a large platter, garnished with almond flakes..

Enjoy!