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Iraqi biryani (timman)

Name: Iraqi biryani (timman)
Total time: 70 min
Yield: Serves 4
Ingredients: 800 g Chicken; 2 tbsp Olive oil; 2 Onion; 2 cloves Garlic; 4 pods Cardamom; 1 stick Cinnamon; 1 tsp Turmeric; 1 pinch Saffron; 600 ml Stock; 300 g Rice; 50 g Raisins; 40 g Almonds

Preparation time: 1 h 10
Servings: Serves 4

Ingredients

Serves 4

Chicken — to buy800 g
Olive oil — to buy2 tbsp
Onion — to buy2
Garlic — to buy2 cloves
Cardamom — to buy4 pods
Cinnamon — to buy1 stick
Turmeric — to buy1 tsp
Saffron — to buy1 pinch
Stock — to buy600 ml
Rice — to buy300 g
Raisins — to buy50 g
Almonds — to buy40 g

Preparation

Brown the chicken in oil with the sliced onion, 6 minutes until well coloured.
Add the garlic, cardamom, cinnamon, turmeric and saffron infusion, stir 1 minute then cover with broth.
Cover and simmer 25 minutes until the chicken is very tender.
Add the pre-rinsed rice, raisins and almonds, top up with broth if needed, cover and cook on very low heat 18 minutes without lifting the lid — this steaming method is what gives the rice its perfect texture.
Let rest 5 minutes off the heat then gently fluff before serving.