Iraqi Biryani Parda Plau – Aromatic Spiced Rice Wrapped in Dough

Make the Dough

• In a small bowl mix 90 ml warm water, 90 ml milk, sugar, and yeast.
• Leave for 10 minutes until foamy.
• In a large bowl combine flour and salt.
• Add the yeast mixture and olive oil.
• Knead for 15 minutes using the standard mixer on a medium setting until smooth.
• Cover and let it rise for 1-2 hour until doubled in size.

Prepare the Yogurt Sauce

• In a saucepan whisk together (do not turn on the heat at this step, it should be mixed when cold):

  yogurt

  cold water

  cornstarch

  salt
• Cook over medium heat while stirring constantly.
• When it thickens slightly/bubbles, add dried mint.
• Remove from heat and set aside.

Toast Vermicelli

• Heat a little oil in a pan.
• Add vermicelli and toast until golden brown.
• Remove from heat.

Combine the Biryani Filling

• In a large bowl combine:

  toasted vermicelli

  vegetables

  Toasted slithered almonds

  Raisins

Cook the Chicken

• Dice the chicken breast.
• In a large pan sauté finely chopped onion in oil until soft.
• Add:

  chicken

  cardamom

  curry powder

  black pepper

  bay leaf

  turmeric

  ginger powder

  nutmeg

  cumin

  cloves

  all spice

  cinnamon

  salt
• Cook until chicken is partially cooked

Cook the rice

• In the same pot the chicken is cooked in, add the biriyani filling mixture and mix.
• Add the drained rice and mix.
• Add the salt. and water. Cover with a lid wrapped in a cloth to absorb the excess condensation and trap steam more evenly avoiding a soggy surface rice.
• Leave on the stove for 20mins on a very low heat.
• After 20mins, turn of the stove and remove from the hob. Let it rice with the lid on for 10mins.

Assemble the Parda Pilau

• Preheat oven to 190°C (350°F).
• Grease a bowl with oil or even a cake release liquid which i prefer, i am using a sphere cake tin.
• Sprinkle a generous amount of sesame seeds in the tin so when it's flipped it will be baked on the top of it.
• Roll the dough thin into a large circle.
• Line the tin with the dough, leaving excess hanging over the edges.
• Fill with the biryani rice mixture.
• Fold the extra dough over the top to seal the rice inside.
• Lightly spray the dough with water.
• Bake for 15mins covered and 15mins uncovered until the dough is golden brown and crisp.

Serve

• Remove from oven and brush the crust with extra olive oil.
• Carefully flip onto a serving plate.
• Using a squeezey bottle, carefully fill the plate with the yogurt around the perimeter.
• Garnish with:

  toasted pine nuts or slivered almonds

  chopped parsley