A festive Iraqi rice dish made by layering chicken with spiced rice and topping it with toasted dried fruit and nuts. Unlike Indian biryani, this recipe has a milder spice profile and is a classic for entertaining.
Sauté the onion in some of the oil over medium heat, then add the chicken. Cook with the allspice and cinnamon for 10 minutes. Add water, cover, and cook for 30 minutes.
Cook the rice and saffron in the chicken broth over low heat, covered, for 18–20 minutes. Season with salt.
Toast the raisins and almonds in the remaining oil over medium heat for 3 minutes.
Spread the rice on a platter, top with the chicken, raisins, and almonds, and serve hot.
Store in a sealed container in the refrigerator for 3 days or in the freezer for 2 months. Allergens: According to the ingredient list, contains tree nuts. Check product labels for other allergens in packaged products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
