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Everest Shahi Biryani (Dum style)

Khizer Aaleen Khan
30 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Everest Shahi Biryani (Dum style) RECIPE

Flavourful biryani cooked with everest shahi biryani masala

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Hyderabadi
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Basmati rice 500 gms
  2. Chicken 750 gms
  3. Onion 4
  4. Tomato 2
  5. Ginger Garlic paste 2 tbsp
  6. Green chilly 2
  7. Curd 250 ml
  8. Lemon 1
  9. Chilly powder 1 tsp
  10. Coriander powder 1 1/2 tsp
  11. Turmeric powder 1/4 tsp
  12. Everest shahi biryani masala 1 tbsp
  13. Elaichi 2
  14. Cloves 3
  15. Cinnamon 1
  16. Coriander leaves 1 handful
  17. Mint leaves 1 handful
  18. Oil 150 ml add 50 if required


  1. Wash and soak the rice for 30 mins
  2. Marinate the chicken with biryani masala, curd, turmeric powder, chilly powder, coriander powder and salt for 30 mins
  3. 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.
  4. 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.
  5. Add the ginger garlic paste and keep stirring till the raw smell is gone
  6. Add the marinated chicken one by one and allow the bottom to roast for a minute. Mix the mixture
  7. Add tomato, green chilly and 100 ml water , salt to taste. Cover and cook on medium flame till chicken is done
  8. Add lemon juice coriander leaves. And turn off the stove. Allow the masala to settle for 3 minutes.
  9. Remove the oil from the masala and keep aside. Mix saffron colour with little water and keep aside
  10. 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.
  11. Cook on high flame for 2 min and then on low flame for 20 mins
  12. Turn of the flame and let the biryani sit for 10 mins
  13. Serve hot with Raita, kababs and tomato chutney

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Ashima Singh
Ashima Singh   Sep-18-2017


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