Iraqi Biryani!

Biryani is typically considered a very South Asian dish, however the term "Biryani" is derived from the Persian word "Beryan" and not many people know that the dish itself originated from Persia. I love this dish because I believe that no Biryani dish is ever made the same, every culture has their own rendition and today I'm going to show you how my family typically makes Biryani and what goes into it that makes it tastes so amazing.

I normally don't like to post specific ingredients or certain measurements, unless you're baking you don't need to follow a specific list of instruction. To be a good cook, you must learn to cook with all of your senses and you have to be independent on what YOU choose to put in your food. If you don't like dried lemon, don't put it in there, If you like a lot of pepper, by all means go ahead. After all, you're the one going to be eating this food. 

However today I will be posting my ingredients, but you can choose to add or omit anything you like.

Ingredients! 

Potatoes
Onions
Mushrooms
Canned Peas
Basmati Rice
Orzo Pasta
Vermicelli Noodles
Dried cranberries (or Raisins)
Biryani Spice
Curry

Dried Lemon
Turmeric
Cumin
Salt
Pepper (or Cayenne)

Start by prepping your ingredients, I don't just put everything in bowls because it looks nice, I actually make sure to prep everything before I put my hot pan on the stove, I want to have everything right next to me when I start cooking, that way the onions wont burn as I'm busy chopping the potatoes. 

Speaking of Potatoes just like I showed you in my Eggplant Penne Recipe soaking your Eggplant in warm water and salt ensures that your Eggplant doesn't turn brown or mushy, the same works with Potatoes and it also removes some of the excess starch that really doesn't taste pleasant.

I don't really care too much for Mushrooms, but my Mother loves Mushrooms and so I made sure to roughly chop and add a whole box into the Biryani just for her.

These are the spices I'll be using today, I wont be adding much Cayenne pepper though, maybe just a pinch because Iraqi's tend to hate spicy food (they can't take the heat) and if your planning to use Cardamom make sure you use a coffee grinder to grind the Cardamom into a powder, if you can't grind the Cardamom do NOT use it, nothing is worse than getting a piece of Cardamom in your mouth while your eating and not using it wont make much of a difference in your dish.

Start with sauteing your onions in a large pan, My mother prefers to season her Biryani in the end. But I believe you should take the time to season every element of your dish so that when it all comes together, I start by gradually adding spices to the pan. 

After your Onions are transparent throw your Mushrooms in the pan too and make sure to stir everything in the pan until Mushrooms are golden.

Lastly add your Peas into the pan, they really don't need very much cooking time and so toss them in the pan until their warm and then sprinkle a bit of seasonings on top and throw your mix into a bowl.

Normally I make sure to wash the pan before cooking potatoes, but I was cooking up rice and making other dishes at the same time, so I wasn't thinking properly. If you have the patience to stand there and fry potatoes, then do so.

However I ain't got time for that so I just add water and some spices to my potatoes and let them simmer until they were a bit soft. 

Completely optional, but in a separate pot (or pan) make sure to boil some Orzo, it's shaped like rice but it's more of a pasta, so cook it with a little salt water and olive oil. Do the same with Vermicelli noodles. 

After you've finished cooking everything, add everything to a bowl (or colander) I use a colander with a pot underneath that way any excess oil will drip through the colander and go into the pot and that helps with making your dish less greasy. Then throw in your non-cooked ingredients, for me Raisins are just way too sweet and so I prefer using Cranberries because they're more tart.

This is a layering method that I've learned from my Dad, you add rice first, your Biryani mix, and so on so fourth until you're out of rice and filling. This helps get everything evenly mixed.

This is how it should look at the very end and then make sure to cover the pot and let the Biryani completely cook on low. Afterwards before serving take a spoon and mix the pot all together. 

This is how your dish should look in the end, you could always add shredded chicken or beef, I decided not to use chicken since I made Teshribah to accompany this Biryani!

I hope you try this recipe and as always enjoy!