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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