THE BEST CHICKEN BIRYANI _ THE GOLDEN BALANCE

Hello , Golden Family .

I am so excited for this video due to popular demand , we're making chicken biryani .

In my opinion , it's one of the most flavorful dishes out there .

And fun fact , my neighbor's slash close friend were Indian .

So I grew up eating the most delicious biryani in the world .

And I actually her for this recipe .

Shout out to now if you know the golden balance , you know , we pay our respects to the authenticity of the dish .

But at the same time , I like to make it easy for everybody .

So here we go .

The golden balance times chicken biryani to create our beautiful curry paste .

We need a red onion and I actually like to add a shallot sharp knife .

So you don't bruise the onion , then you don't cry like a baby .

And we want thin slices .

We want nice beautiful chunks of our tomato .

These are gonna cook down to smithereens .

Anyway , we invite fresh mint and cilantro to the party .

Then we slice and dice until they're beautifully fine .

Fun fact , the only culinary experience I've ever received was actually in Dube .

I worked at a restaurant for like two months and I used to cut like literally 300 onions at a time .

I worked with several Indian and Filipino chefs and they were one of the best cooks I've ever tasted their food from .

They taught me some of their chicks for this biryani to now , baby , if you can't handle the spice , no , step foot in the kitchen because we bought a hassle .

Fun .

Just a quick tip for peeling ginger usually has a lot of nubs and crevices .

The most effective thing in the world is using a spoon just like this .

If you don't have a morning and pretzel , you could easily just very thinly slice it and then mash them up with the back of the knife or go in with your ginger and a very generous amount of garlic .

And this is to complete our curry paste .

We're going to mash , oops , we're going to mash her all up until it turns into a paste .

The majority of our prep is finished .

Now , you have to tell me for these youtube videos .

Do you prefer me showing you the prep and kind of just like explaining the ingredients and kind of showing you how I prep them or do you want me to prep before the video ?

And the recipe would be more of compiling the actual ingredients ?

Just let me know your boy is still trying to get used to like the long form content and don't forget I love you all .

Now , in a beautifully hot pan .

We're going to go in with a little OK .

Well , maybe not a little bit , a lot of bit and is clarified butter to really get the flavor out of our spices .

We're gonna toast them .

I have some cloves .

This is the dude from the Applejack's commercial .

Some beautiful cardamom pods .

You never want to get caught eating one of these inside the rice and then we add a beautiful bay leaf .

Now , if you have access to star and please use it , I literally could just not find it .

Now that we get a nice toasty toast .

We're gonna add our onions .

We're going to sweat these down for a couple of minutes and oh yeah , I totally forgot .

We're going to add a bunch of green chilies .

These have a really nice kick to them .

It's going to introduce some spiciness and that's where the flavor comes from .

Baby .

Now , it smells gorgeous in here .

That's why I love this rice so much , but yeti is packed with flavor , but it does take a lot of love and patience .

Now it's now it's time to add the ginger garlic paste .

We're going to cook this for another couple of minutes then add your beautiful tomatoes .

They're going release their moisture and really will down .

Now it's been several minutes and I'm still being very patient .

We want it to turn into like a pasty form .

We used to do this in the restaurant in Dubai and it would take like an hour and a half because we had so many onions and tomatoes and everything .

But the flavors and the results are worth it .

Just be patient .

Finally , this is exactly what we were looking for .

Now , at this point , you can either add key for cheese or a whole bunch of yogurt and I'm doing a bunch of plain yogurt .

This is going to give it creaminess and help tenderize the chicken .

Add a whole lot of paprika and definitely don't be shy a generous amount of red chili powder and got a masala .

And where are my manners ?

I totally forgot about the salt .

We're gonna mix it all up on a low heat just so the yogurt doesn't separate and burn .

It should be a nice dark red color .

And now we're going to drop in our whole butchered chicken , the bones and everything .

We want all that flavor .

We're going to make sure everything is nice and submerged .

Now , you could definitely skin the chicken and score it .

If you'd like , we're going to let this mixture top in turn for about 20 to 30 minutes .

Just a light bubble cover it and let it cook for about 20 to 30 minutes .

Now , as you know , Biryani does not skimp out on flavor .

Even for the boiling rice , we're going to season it up and flavor it up and then we're going to add it to our curry mixture .

It's going to be extremely delicious .

Now , I have some boiling water for the rice .

We're going to be using a long grain , best meti rice .

We're going to wash the rice and make sure there's not that much starch .

You can definitely soak the rice for about an hour .

I know a lot of people that do , but I'm not , I'm just going to be washing it .

We're going to be cooking it and boiling water .

So the ratios don't even matter that much .

Now , we have our water vigorously boiling .

We're going to add similar spices that we did earlier .

Another bay leaf , a couple of cardamom pods , more clove .

We already met this guy .

And now actually we're going to add cilantro and a bunch of fresh mint .

We're going to turn the water into the ocean and then we're going to go in with our washed mei rice a stir .

So the rice isn't stuck at the bottom and then we're going to let this do his dance for a couple of minutes .

Goal is to cook the rice about 70 to 75% of the way .

It's going to be slightly harder .

And then we're going to add it to the curry mixture .

We're undercooking it just a little bit .

So when you add it to that mixture , it's gonna absorb all those beautiful flavors and continue cooking with everything else .

I'm literally so excited for this .

It smells amazing in here .

Now , in the meantime , when everyone's doing their thing , make sure you clean up the kitchen .

See , the rice is cooked about 75% of the way .

Now it doesn't really mush into your hand .

It's still kind of firm , but the outer layers are soft .

So this has been cooking for about 30 minutes .

Remember the chicken went in raw .

So it still has to fully cook .

Now , while using a spoon , if you scrape the bottom and it's kind of sticking , that's not a good sign .

You want to make sure that the temperature is not way too hot .

So it's not sticking and burning at the bottom .

But at the same time , there's a nice subtle bubble .

Now , we're going to add our rice to the surface , but we're not going to mix it .

We're going to cover this and cook it for another 2030 minutes .

So the rice sort of seeps into the yogurt and the chicken and all that curry paste .

And it's like , it's actually insane .

It smells beautiful right now .

I'm gonna do some saffron water just to give it some color .

And that step is absolutely um optional .

And now I'm just gonna flip everything in .

Oh my God .

Well , we're gonna go into some more fresh , a bunch of fresh mint and a generous amount of crispy onions .

Now , this is extremely hot , but as always , we have final , no , I don't like that .

And now we have final product and it's clearly still steaming .

But we want to give this a shot .

The chicken just falls right off the bone .

We have a little bit of that rice and as always .

Mm huh .

Right .

Very good .

Very flavorful .

I don't leave it too long on uh on the heat because if you overcook it , the rice will turn mushy .

But I wanted to thank everyone for the love and support .

Y'all are truly the best humans in the world .

I really appreciate it .

Don't forget to turn on post notifications like and subscribe .

Uh drop your boy a follow if you haven't been following and oh yeah , it's like 10 p.m. I already broke my fast .

So that's why I was eating .

But I to everyone that's celebrating .