Iraqi qouzi biryani
This dish is Iraqi qouzi biryani, made with a lamb shoulder roasted in the oven over vegetables, then served on top of seasoned rice with a filling of potatoes, carrots, peas, vermicelli, raisins, and almonds. The marinade uses Iraqi/biryani spices with ghee, oil, garlic, and vinegar. In the video, the dish is also garnished with pomegranate and parsley, and cucumber yogurt is served alongside.
A rich rice dish with spiced meat, inspired by Iraqi qouzi or biryani.
Like spiced rice with slow-cooked meat.
Ingredients
- 2 kg lamb shoulder
- 2 tsp salt
- 1/4 tsp citric acid
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp dried black lime
- 1/4 tsp cloves
- 1/2 tsp cubeb pepper spice
- 1/2 tsp turmeric
- 5 tbsp vegetable oil
- 2 tbsp white vinegar
- 4 cloves garlic
- carrots
- zucchini
- garlic
- onion
- potatoes
- 2 potatoes
- 2 carrots
- 150 g peas
- 150 g vermicelli
- 1/2 cup raisins
- tsp salt
- 3 tsp biryani spice blend
- tsp sugar
- vegetable oil
- to taste almonds
- 5 cups kabsa rice
- tbsp ghee
- 2 tbsp vegetable oil
- 2 tsp biryani spice blend
- 1 1/2 cups for every cup of rice water
- a little pomegranate
- a little parsley
- cucumber yogurt
- garlic
- mint
Instructions
- In a bowl, mix the citric acid with the black pepper, nutmeg, cardamom, cinnamon, dried black lime, cloves, cubeb pepper spice, and turmeric, along with the vegetable oil, white vinegar, and garlic.
- In an oven tray, place the lamb shoulder and coat it with the marinade on all sides.
- In the oven tray, place the carrots, zucchini, garlic, onion, and potatoes underneath the meat.
- In the oven tray, cover the meat and vegetables with parchment paper, then seal them well with foil.
- In the oven, cook the shoulder at 180 degrees for 3 1/2 hours.
- In a frying pan, heat the ghee with the vegetable oil, then toast the vermicelli until golden.
- In a pot, fry the potatoes and carrots, then add the peas with the salt, sugar, and biryani spice blend.
- In a small frying pan, fry the raisins until they plump up, then remove them from the pan.
- In a small frying pan, toast the almonds, then remove them from the pan.
- In a pot, wash the kabsa rice well, then add the ghee, vegetable oil, biryani spice blend, salt, and water, and leave it until cooked.
- In a bowl, mix the yogurt with cucumber, garlic, mint, and salt to serve alongside the dish.
- On a serving platter, spread a layer of rice, then add the prepared vegetables and place the roasted meat on top.
- On a serving platter, garnish the top with almonds and raisins, and sprinkle with a little pomegranate and parsley.
- Serve the dish hot.