Chicken Biryani


Chicken Biryani


  • 4 tbsp Vegetable Oil
  • 4 Potatoes (Halved)
  • 2 chopped Onions
  • 2 minced Cloves and Garlic
  • 1 tbsp minced Ginger Root
  • ½ tsp Everest Red Chilli Powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Everest Turmeric Powder
  • 1 tsp Everest Chicken Biryani Masala
  • 1 tbsp Everest Cumin Powder
  • Salt
  • 2 chopped Tomatoes
  • 2 tbsp Plain Yogurt
  • 2 tbsp chopped Mint Leaves
  • ½ tsp ground Cardamom
  • 2 Cinnamon Sticks
  • 3 Pounds Boneless Chicken
  • 2 ½ tbsp Vegetable Oil
  • 1 diced Onion
  • 1 pinch powdered Saffron
  • 5 pods Cardamom
  • 3 whole Cloves
  • 1 pound Basmati Rice
  • 4 cups Chicken Stock


  • In a large skillet, add vegetable oil and fry potatoes until brown.
  • Add oil to a skillet and fry onion, garlic and ginger until onion is soft and golden.
  • Add chili, pepper, Everest Chicken Biryani Masala, Everest Turmeric Powder, cumin, salt and tomatoes. Cover it and cook.
  • Add yogurt, mint, cardamom and cinnamon stick. When the mixture is thick and smooth, add the chicken pieces, stir well to coat them and cook until the chicken is tender.
  • Wash rice well and drain in colander for at least 30 mins.
  • In a large skillet, heat oil and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.
  • In a medium-size pot, heat the chicken stock and salt. When the mixture is hot, pour it over the rice and stir well.
  • Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil.
  • Cover the saucepan tightly, turn heat to very low and steam for 20 mins. Do not lift lid or stir while cooking.
  • Serve hot Chicken Biryani and enjoy.
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