Name: Everest Shahi Biryani (Dum style) recipe by Khizer Aaleen Khan at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Basmati rice 500 gms; Chicken 750 gms; Onion 4; Tomato 2; Ginger Garlic paste 2 tbsp; Green chilly 2; Curd 250 ml; Lemon 1; Chilly powder 1 tsp; Coriander powder 1 1/2 tsp; Turmeric powder 1/4 tsp; Everest shahi biryani masala 1 tbsp; Elaichi 2; Cloves 3; Cinnamon 1; Coriander leaves 1 handful; Mint leaves 1 handful; Oil 150 ml add 50 if required

Ingredients Serving: 4

Basmati rice 500 gms
Chicken 750 gms
Onion 4
Tomato 2
Ginger Garlic paste 2 tbsp
Green chilly 2
Curd 250 ml
Lemon 1
Chilly powder 1 tsp
Coriander powder 1 1/2 tsp
Turmeric powder 1/4 tsp
Everest shahi biryani masala 1 tbsp
Elaichi 2
Cloves 3
Cinnamon 1
Coriander leaves 1 handful
Mint leaves 1 handful
Oil 150 ml add 50 if required

Instructions

Wash and soak the rice for 30 mins
Marinate the chicken with biryani masala, curd, turmeric powder, chilly powder, coriander powder and salt for 30 mins
Keep double the quantity of water for boiling. Add little 1 tsp oil, 4 drops of lemon juice. Once water starts boiling add salt and allow it to boil and then add the rice. Cook rice till 3/4th done. Drain and keep aside.
While the water for rice is boiling , in the interest of time , heat oil in a vessel add the whole spices and onion. Fry the onion a little more than golden brown.
Add the ginger garlic paste and keep stirring till the raw smell is gone
Add the marinated chicken one by one and allow the bottom to roast for a minute. Mix the mixture
Add tomato, green chilly and 100 ml water , salt to taste. Cover and cook on medium flame till chicken is done
Add lemon juice coriander leaves. And turn off the stove. Allow the masala to settle for 3 minutes.
Remove the oil from the masala and keep aside. Mix saffron colour with little water and keep aside
In a thick bottomed vesel add ghee, half the semi cooked rice, layer with little mint leaves and over it add the cooked chicken. Top this with rest of the rice , mint leaves, sprinkle saffron water, the oil . add 125 ml water , make hole in center to allow the steam to come up faster. Cover with a foil paper and over that a lid.
Cook on high flame for 2 min and then on low flame for 20 mins
Turn of the flame and let the biryani sit for 10 mins
Serve hot with Raita, kababs and tomato chutney

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