THE BEST CHICKEN BIRYANI | THE GOLDEN BALANCE

Start off with a generous amount of ghee:
Add:
4 Star anise
1 Bay Leaf
6 Cardamom pods
1 Cinnamon stick
5 Cloves
Toast the spices for 1-2 minutes,

Add 1 large red onion 1 shallot and green Chili’s, or jalapeños (The shallot is my preference) and cook down until translucent
Add 2 large tomatoes and cook for 5-10 minutes on a medium heat

When simmered down, add yogurt or Labneh (keifer cheese), to make it creamy and thick
Add salt , red chili powder, Garam Masala (optional fenugreek leaves)
Add your Butchered Chicken and submerge.
Bring to a light bubble, cover and cook for 30 minutes.

In a separate pot bring water to a boil, add cardamom, cinnamon, bay leaf, cloves, fresh mint and cilantro

Add soaked washed basmati rice and cook 3/4 of the way


Drain 75% cooked rice and transfer to the chicken mixture and cook for another 10-15 minutes until rice is tender.

Do not over cook the rice or it will turn mushy.

Mix well and finish with fried onions mint and cilantro

Ingredients:

5-6 Star anise
1 butchered chicken
1 Shallot
Large red onion
bundle Fresh mint
bundle Cilantro
2 medium tomatoes
1 hunk ginger
2 cups Basmati rice
2 tsp Garam masala
1 cup Yogurt, keifer cheese, or Kurd
10 Cloves (half for curry half for rice)
8 cloves Garlic
Salt to taste
2 Bay Leaf
2 Cinnamon stick
8-10 Cardamom pods
5 Green chili’s
1 tbsp Red chili powder
2 tsp paprika