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biryani plate with almonds, raisins, and sliced boiled eggs
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5 from 5 votes

Beni's Biryani

Spicy, Assyrian rice full of meatballs, chicken, potatoes and more!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 12 people
Calories: 616kcal

Ingredients

Meatballs

  • 1 lb ground beef or turkey
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon curry
  • 1 teaspoon allspice
  • 1 small onion (minced)

Other Ingredients:

  • 2 medium onions
  • 5 medium red potatoes
  • 2 tablespoon biryani spice mix
  • ½ teaspoon black pepper
  • 1 tablespoon salt (divided)
  • ½ cup vegetable oil (divided)
  • 1 rotisserie chicken
  • 2 cups green peas
  • 4 cups jasmine rice
  • 1 pinch saffron threads
  • 4 cups chicken broth
  • 1 stick cinnamon
  • ¼ teaspoon cardamom
  • 1 teaspoon turmeric (divided)

Toppings:

  • 4 medium boiled eggs
  • ½ cup slivered almonds
  • ½ cup raisins

Instructions

  • Mix all meatball ingredients and form into small, ½" meatballs. Fry in 1 tablespoon vegetable oil until browned. Set aside.
  • Slice onions and sprinkle with 1 tsp. biryani spice. Fry in 1 tablespoon of vegetable oil until caramelized. Add to the meatballs.
  • Peel and cube potatoes into ½" portions. Sprinkle with 1 teaspoon salt, 1 teaspoon biryani spice, and ½ teaspoon black pepper.
  • Fry the potatoes in 3 tablespoons of vegetable oil until the potatoes are cooked all the way through and golden brown. Add to the meatballs and onions.
  • Shred the meat off the rotisserie chicken and sprinkle with 1 teaspoon biryani spice and ½ teaspoon turmeric. Add to the meatballs and vegetables. Mix in the green peas and set aside.
  • Wash and strain the rice. Add the saffron to a ¼ cup hot water and allow it to soak. Meanwhile place the rice in a large pot, along with the chicken broth, remaining salt, and 2 tablespoons vegetable oil.
  • Mix in the remaining biryani spice, along with the cinnamon stick, cardamom, and turmeric. After the saffron has soaked for a while, strain the liquid into the rice and mix.
  • Bring the rice to a boil, then decrease the temperature to low and cook the rice until tender, approximately 30 minutes. Remove the cinnamon stick.
  • Layer the rice and chicken/vegetable mixture in a large pot until both are used up.
  • Heat the chicken biryani by covering the pot and cooking over a very low flame. This will help the flavors to meld together. Cook Biryani for an additional 15 minutes.
  • Fry almonds and raisins in 1 tablespoon of vegetable oil until golden in color.
  • Boil and slice eggs the eggs. Serve over the rice, along with the toasted almonds and raisins. Serve with a side of salad.

Notes

  • Although I prefer the taste of Jasmine rice, Basmati rice might be a better option because it cooks a lot faster than Jasmine rice.
  • Biryani is usually served in a large platter. Sliced boiled eggs decorate the edges of the plate, while toasted almonds and raisins are sprinkled in the center, or on the side.
  • Once you have your serving on your plate, you are to top the rice with an Assyrian salad known as "zalata."
  • I love to pour some of the salad dressing over the entire plate. It really brightens the flavor of the dish.

Nutrition

Serving: 1cup | Calories: 616kcal | Carbohydrates: 73g | Protein: 30g | Fat: 23g | Sodium: 910mg | Fiber: 5g