Chicken Biryani

This mouth watering Pakistani/Indian chicken dish is very popular to serve at wedding receptions, parties or during Ramadan holiday in the Middle East. Although the recipe has a long list of spicy ingredients, it is worth the way to prepare it. Because the Middle East is a part of the Asian continent, all their spices are very familiar to the Vietnamese/ Chinese cuisines. I like to sometime include some of Pakistani recipes in my diet because the spices which they use to prepare their dishes have a lot of medicinal benefits to general health. When the cinnamon, ginger-garlic paste, cumin, and fennel hit the stove, their fragrances will perfume the kitchen with a warm and healthy way to welcome guests as they arrive. My version of chicken biryani is so much simpler to make. It is a slightly different way to prepare and serve, but it will hold true to the taste of the original one.
Ingredients:
2 tbs butter and grape seed oil
1 lb boneless, skinless chicken breasts
1/4 cup nonfat yogurt
2 tsp ginger paste
2 tsp garlic paste
1 medium onion, thinly sliced
1 tsp to taste
Spices:
1 tsp cumin
1 tsp cardamom
1 inch cinnamon stick, broken up
2 tsp coriander seeds
2 cloves
1 tsp turmeric
2 star anise
1 tsp black peppercorns
Vegetables:*
2 large potatoes, peeled cut into 1 inch slices
2 carrots, peeled, cut into chunks
Garnish with 1 cup of chopped fresh cilantro leaves and mints

Directions:
Mix yogurt and ginger-garlic paste in a bowl until blended and add chicken. Cover and let marinate in the refrigerator for 2 hours.
Grind the spices ingredients to a fine powder in a coffee grinder and set aside.
In a cast iron pot over medium heat, add butter and oil. Stir in onions and cook for 5 to 10 minutes or until slightly brown. Reduce the heat and add ground spices, and cook, stirring for 2 to 3 minutes or until fragrant. Add the marinated chicken, salt and pepper, and cook for 4 minutes. Add enough water to cover chicken entirely. Top with potatoes and carrots. Bring to boil. Cover and cook until the chicken and vegetables are tender. Serve

* If intended to serve with rice, then omit the potatoes and carrots.