Assyrian Dishes © ALL RIGHTS RESERVED. 

Vegetarian Biryani

• Add the olive oil in a frypan on high heat
• Add the onion & fry
  
• Add the baharat & mix
  
• Add the raisins & mix
  
• Add canola oil in a saucepan on high heat​
• Add some of the potatoes at a time
• Stir & fry until cooked
  
• Strain excess oil & place on a paper towel plate
• Season with salt
  
• ​Rinse & strain the rice
  
• Heat a pot on high heat & add the olive oil
• Add the rice, salt & numeric & mix all together until well combined
  
• Add the peas & carrots & mix
  
• Add the boiling water & stir
• Cover & cook on low heat for 20-30 minutes
• ​Stir once before turning off & rest for 10 minutes
  
• ​​In a large dish mix the rice, raisins & onions and potatoes all together
  

Rice Ingredients
2 1/2 cups Basmati Long Grain Rice (soaked in water for 1/2 an hour)
1 cup Carrots & Peas
4 tablespoons Light Olive Oil
1 tablespoon Salt
1 tablespoon Tumeric 
4 cups Boiling Water

1 Onion (diced)
1 cup Raisins
3 tablespoons Light Olive Oil
1 teaspoon Baharat (biryani)
3 Yellow Potatoes (peeled & diced)
Canola Oil for frying

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Ingredients

Directions