3 Sisters 1 Rishta 😱 Cooking Challenge

Ingredients

• 2 cups Basmati Rice (Aged, long grain, rinsed and soaked for 30 minutes)
• 1.5 pounds Chicken Thighs (Bone‑in, skinless, cut into bite‑size pieces)
• 1 cup Plain Yogurt (Full‑fat, at room temperature)
• 2 tablespoons Ginger‑Garlic Paste (Freshly made or store‑bought)
• 2 large Onions (Thinly sliced; half for frying, half for layering)
• 2 medium Tomatoes (Chopped)
• 4 Green Chilies (Slit lengthwise)
• 1/2 cup Fresh Mint Leaves (Chopped)
• 1/2 cup Fresh Coriander Leaves (Chopped)
• 2 tablespoons Biryani Masala (Store‑bought Hyderabadi blend)
• 1 teaspoon Red Chili Powder (Adjust to heat preference)
• 1/2 teaspoon Turmeric Powder
• 8 Saffron Threads (Soaked in 2 tbsp warm milk)
• 2 tablespoons Milk (Warm, for saffron infusion)
• 3 tablespoons Ghee (Clarified butter)
• 2 tablespoons Cooking Oil (Neutral oil (e.g., sunflower))
• 1 tablespoon Lemon Juice
• to taste Salt

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, red chili powder, turmeric, salt, lemon juice, and half of the chopped mint and coriander. Mix well, cover, and let it rest for at least 30 minutes (or overnight for deeper flavor).

   Time: PT30M

2. Fry the Onions (Birista)

   Heat oil and 2 tbsp ghee in a deep frying pan over medium heat. Add the sliced onions and fry slowly, stirring occasionally, until they turn deep golden brown and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Chicken

   In the same pan, add the remaining 1 tbsp ghee and a splash of oil. Add the marinated chicken (including the yogurt mixture) and sauté on medium‑high heat for 8‑10 minutes, until the chicken is about 70% cooked and the gravy thickens. Add chopped tomatoes and green chilies, cook another 3 minutes.

   Time: PT15M

   Temperature: Medium‑high

4. Parboil the Basmati Rice

   Bring a large pot of water to a rolling boil, add a generous pinch of salt and a few drops of oil. Drain the soaked rice and add it to the boiling water. Cook for 5‑6 minutes until the grains are 70% done, then drain and set aside.

   Time: PT20M

   Temperature: Boiling

5. Layer the Biryani

   In the heavy‑bottomed pot, spread the partially cooked chicken at the bottom. Sprinkle half of the fried onions, half of the remaining mint and coriander, and drizzle 1 tbsp ghee. Then spread a layer of the parboiled rice. Repeat with a second layer of chicken, herbs, fried onions, and the remaining rice. Drizzle the saffron‑infused milk over the top layer and dot with the remaining 1 tbsp ghee.

   Time: PT10M

6. Seal and Dum Cook

   Cover the pot with its lid, then seal the edges with a kitchen towel or aluminum foil to trap steam. Place the sealed pot on a low flame (or in a pre‑heated oven at 180°C) and cook for 30 minutes.

   Time: PT30M

   Temperature: Low flame or 180°C

7. Rest and Fluff

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff the rice with a fork, mixing the layers slightly before serving.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

2g