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Beryani Rice, Iraqi Style
Beryani Rice, Iraqi Style

Before you jump to Beryani Rice, Iraqi Style recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

The great news is there are recipes which are extremely healthy but also the healthy nature of these recipes is somewhat disguised. What they don’t know in these instances truly shouldn’t bring harm their way (out of allergies, which should never be ignored).

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There are a number of books and magazines which are full of recipes that promote healthy cooking and eating habits. If you really love to cookthen there is no shortage of recipes which you could test out along the way. The very good news is you may integrate healthy cooking in your cooking routine if you’re cooking for one or a family of ten.

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We hope you got insight from reading it, now let’s go back to beryani rice, iraqi style recipe. You can cook beryani rice, iraqi style using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Beryani Rice, Iraqi Style:
  1. Use 2 cups rice
  2. Get 1 kg chicken thighs
  3. Prepare 1/2 kg meat, cubed
  4. Use 2 onions, chopped
  5. Take 1/2 kg potatoes, cubed
  6. Provide 450 g green peas
  7. Get 400 g raisins
  8. You need 400 g almonds, peeled and sliced
  9. Prepare 1 cup vermicelli
  10. Prepare white pepper
  11. Provide turmeric to taste
  12. Get salt to taste
  13. Take vegetable oil for frying
Steps to make Beryani Rice, Iraqi Style:
  1. Place the chicken thighs in a pot, cover with water and cook.
  2. When the chicken is cooked, remove from water and separate meat from the bones.Cut the meat into pieces and save the broth for later.
  3. Fry the onions in vegetable oil until they turn golden, then set aside.
  4. Fry the potatoes, green peas, almonds, raisins and the meat cubes, separately and set each aside.
  5. Fry the vermicelli until it turns golden brown, then add in the rice, turmeric, white pepper, black pepper, the fried onions, potatoes, green peas, meat cubes and the chicken pieces.
  6. Cover with chicken broth; add water if necessary and cook until rice is tender.
  7. When serving, decorate the beryani rice with the fried raisins and almonds.

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