Oregano Parsley Chicken Biryani
A fusion creation I came up with decades ago, recently resurfaced in my mind. Traditional in the manner of preparation, yet very unique in my choice of spices, this Oregano Parsley Chicken Biryani is delicious, with an unparalleled rustic elegance. I think it would be fair to say this recipe is an Italian version of Biryani, if there ever was one, basking in the same glory as any other Biryani version. Tender pieces of chicken are marinated in ginger, garlic, lemon juice, dried oregano + parsley, a pinch of chili powder + turmeric. Orange peppers and chickpeas give an amazing texture and bite to the chicken gravy simmered with creamy yogurt and crispy fried onion. Succulent chicken pieces are then layered and steamed with parboiled Basmati rice, topped with garam masala, saffron, freshly squeezed lemon juice, ghee and a sprinkling of fresh parsley leaves to achieve another mouthwatering level of perfection!
Servings: 6
Ingredients
For Chicken
- 1.5 lb whole chicken pieces *medium pieces
- 1 tbsp dried oregano
- 1 tsp dried parsley
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp Kosher salt
- 2 lemons *freshly squeezed
- 1 tsp fresh ginger paste
- 2 tsp fresh garlic paste
- 2 large yellow onions *finely sliced and deep fried until golden brown
- 3 tbsp reserved vegetable oil *same oil onions were deep fried in
- 1 orange pepper *deseeded and thinly sliced, optional
- 15 oz chickpeas *canned, drained, rinsed
- 2 cups plain yogurt *whole milk yogurt, whisked
- 1 tsp garam masala powder *I used Rajah brand
Whole Spices ('Garam Masala')
- ½ cinnamon stick
- 1 bay leaf *'tez patha'
- 1 black cardamom
- 3 cloves
- 2 cardamom pods
- 1 dried mace *'javetri'
Biryani Rice
- 2 cups Basmati rice *8 oz tea cups
- 1 tbsp reserved vegetable oil *same oil onions were deep fried in
- 1½ tsp Kosher salt
- 1 lemon *freshly squeezed
- water *as needed, for parboiling rice
- 1 tsp Kosher salt
Garnish
- 1 cup freshly parsley *rinsed, chopped
- 1 lemon *freshly squeezed
- 1 tsp garam masala powder *I used Rajah brand
- fried onions
- pinch saffron *in 2 tbsp hot water (microwave 30 seconds)
- 2 tbsp vegetable oil *same oil onions were deep fried in
- 1 tbsp ghee *clarified butter
Instructions
For Chicken Marination
- Clean, rinse and pat dry chicken pieces. In a large mixing bowl, add chicken pieces, oregano, parsley, fresh garlic/ginger paste, freshly squeezed lemon juice, chili powder, turmeric powder and Kosher salt. Mix all ingredients/spices into chicken pieces really well (I wear kitchen gloves and massage the chicken for at least 2-3 minutes). Cover and set aside.
For Frying Onions
- Heat about 2 cups vegetable oil in large skillet or wok on high heat. Deep fry sliced onions on medium high heat until golden brown. Remove fried onions onto paper towel lined sheet pan and crisp by gently tossing with two forks. Set aside. *Remove oil into a glass bowl and set aside for later use.
For Chicken Gravy ('Akhni')
- In a large pot, add 3 tbsp of same vegetable oil used to deep fry onions (reserved oil). Heat oil on medium high heat. Add whole spices and stir until fragrant (1-2 minutes). Add marinated chicken pieces with all juices and cook on medium high heat for 5-7 minutes until chicken changes color, mixing as needed. Now add sliced orange peppers, mix well, cook for an additional 1-2 minutes, then turn heat to medium low, cover pot and simmer chicken pieces for 25 minutes. Add chickpeas, gently mix, cover again and cook for additional 10-12 minutes.
For Basmati Rice
- While chicken is cooking, soak Basmati rice for at least 30 minutes. Heat large pot with water and bring to a boil. Add rinsed/drained Basmati rice, gently stir and boil for 5 minutes on medium high heat. Now add 2 tbsp reserved oil and juice of one lemon, gently stir and boil for additional 2-3 minutes. Drain rice and set aside. *You only want to parboil the rice until ¾ cooked. Rice and chicken will cook together in the 'Dumhification' process to follow.
- Uncover chicken mixture ('Akhni"=gravy), turn heat to medium high, add whisked yogurt, ½ of fried onions and 1 tsp garam masala powder, gently stir to incorporate and cook for 5-7 minutes until oil separates and remove pot from heat.
For Final Biryani Layering
- Now add parboiled Basmati rice on top of chicken mixture ('Akhni') and top with garnish (chopped fresh parsley, remaining ½ of fried onions, reserved vegetable oil, saffron water, ghee, freshly squeezed lemon juice and garam masala powder). Cover Biryani pot with two pieces of aluminum foil to completely seal and then securely place lid on top.
- Place sealed Biryani pot on a heat diffuser and cook on medium high heat for five minutes. Then turn heat to low and cook for 15 minutes. Then turn heat back to medium high and cook for final five minutes. *Note: pot is on heat diffuser entire time during this 'Dumhification' process. Turn heat off. Let Biryani rest for 15 minutes before removing lid, uncovering and plating!
- Uniquely delicious and mouthwatering Oregano Parsley Chicken Biryani is now ready to serve! The flavors are so on point and perfect that you really don't need anything to accompany this masterpiece (maybe some Cucumber Raita on the side, if you so choose). Enjoy! Nosh Farma'aiye.