Asking Millionaires in NYC to Cook for Them in Their Home

Ingredients

• 2 cups Basmati Rice (rinsed 3‑4 times until water runs clear, then soaked 20 minutes)
• 1.5 lb Chicken Thighs (bone‑in, skinless, cut into large pieces)
• 2 large Yellow Onion (thinly sliced)
• 5 pieces Garlic Cloves (minced)
• 2 tbsp Fresh Ginger (grated)
• 2 medium Tomatoes (chopped)
• 1 cup Plain Yogurt (full‑fat, for marination and raita)
• 1 medium Cucumber (peeled and grated)
• 2 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Fresh Cilantro (chopped)
• 4 tbsp Ghee (or vegetable oil)
• 1 tsp Cumin Seeds
• 4 pieces Cardamom Pods
• 4 pieces Cloves
• 1 piece Bay Leaf
• 1 inch Cinnamon Stick
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• a pinch Saffron Threads (soaked in warm milk)
• 2 tbsp Milk (warm, for saffron infusion)
• 1 tsp Sugar
• to taste Salt
• 1 tbsp Lemon Juice
• 2 tbsp Wheat Flour (for sealing dough; can use rice flour for gluten‑free)

Instructions

1. Rinse and Soak Rice

   Place basmati rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Transfer to a bowl, cover with water and soak for 20 minutes.

   Time: PT5M

2. Marinate Chicken

   In a mixing bowl combine chicken pieces, plain yogurt, lemon juice, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp coriander powder, and salt. Mix well, cover, and let rest for 15 minutes.

   Time: PT15M

3. Caramelize Onions

   Heat 3 tbsp ghee in a skillet over medium‑high heat (≈180°C). Add sliced onions and cook, stirring occasionally, until deep golden brown and slightly crisp, about 10 minutes.

   Time: PT10M

   Temperature: 180°C

4. Add Whole Spices

   Add cumin seeds, cardamom pods, cloves, bay leaf, and cinnamon stick to the caramelized onions. Fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: 180°C

5. Sauté Aromatics

   Stir in grated ginger and minced garlic, cooking for 1 minute. Add chopped tomatoes and cook until they break down, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Cook Chicken

   Add the marinated chicken to the pan, mixing to coat with the onion‑spice mixture. Cook on medium heat, stirring occasionally, until the chicken is about 75% cooked through, roughly 15 minutes.

   Time: PT15M

   Temperature: 180°C

7. Prepare Saffron Milk

   Warm 2 tbsp milk in a small saucepan, add a pinch of saffron threads and 1 tsp sugar. Stir until the sugar dissolves and the milk takes on a deep orange hue, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Parboil Rice

   Bring a large pot of water to a boil, add a pinch of salt and the whole spices (bay leaf, cinnamon, cardamom, cloves). Drain soaked rice and add to the boiling water. Cook until the grains are about 70% done (still firm in the center), about 10 minutes, then drain.

   Time: PT10M

   Temperature: Boiling

9. Layer the Biryani

   In the large heavy‑bottom pot, spread a thin layer of the partially cooked rice. Top with a layer of the chicken mixture, drizzle half of the saffron milk, then repeat with remaining rice and chicken, finishing with a drizzle of the remaining saffron milk.

   Time: PT5M

10. Seal the Pot

    Mix wheat flour with a little water to form a smooth paste. Use the paste to seal the rim of the pot, then cover with a tight‑fitting lid. This creates a steam‑tight seal for the dum cooking.

    Time: PT5M

11. Dum Cook

    Place the sealed pot on a low flame (≈120°C) and cook for 20 minutes. Optionally, place a heat diffuser or a thick pan underneath to prevent direct scorching.

    Time: PT20M

    Temperature: 120°C

12. Prepare Cucumber Raita

    In a bowl combine grated cucumber, plain yogurt, chopped mint, chopped cilantro, and a pinch of salt. Mix well and refrigerate until serving.

    Time: PT5M

13. Rest and Serve

    Turn off the heat and let the biryani rest, still sealed, for 5 minutes. Then gently lift the dough seal, fluff the rice with a fork, and serve hot alongside the cucumber raita.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

70g

Fat

15g

Fiber

3g