Iraqi Biryani with Chicken, Rice and Spices for a Flavorful Meal

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes.

2. 2

   In a large pot, heat oil over medium heat and sauté the onions until golden brown.

3. 3

   Add garlic, ginger, chicken pieces, cumin, cinnamon, cardamom, and salt; cook until chicken is browned.

4. 4

   Pour in 4 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes.

5. 5

   Add soaked rice to the pot, cover, and cook on low heat for an additional 20 minutes.

6. 6

   Once done, fluff the rice and chicken gently with a fork, then garnish with parsley and toasted almonds before serving.

Per serving