First heat the pan, then add some oil & mildly fry the potato pieces. Remove them from the pan and keep it aside.

Now in the same oil, add jeera, cinnamon, cloves, elaichi, bay leaf and dried red chilli. Let them turn a bit brown then add the chicken pieces to it. Mix everything well then cover the pan and saute it for about 5 to 7 mins.

Then add onion slices, chopped tomato, ginger-garlic paste, chopped green chillies, turmeric, salt, coriander-cumin powder, garam masala powder, kashmiri red chilli powder and mix everything well. Add potato pieces at this stage. Now cover the pan and cook it on a low flame for about 15 mins.

After 15 mins, add half a cup of lukewarm water, salt, if required, give it a mix then again cover it and cook it on a low flame for abaut 20 mins more. After 20 mins, add a tsp of Everest Chicken Masala & mix everything well then cook again for 5 mins more. Sprinkle some chopped coriander leaves and serve hot with steamed rice or with any parathas of your choice.

Now lets come to Bashonti Pulao. Wash the rice, strain and dry it. Then add 2 tbsp of ghee, 1 tsp turmeric powder, 1 tbsp grated ginger. Massage it and keep it covered. Now rest it for an hour.

After an hour, in the same pan, add 2 tbsp of ghee. When the ghee becomes hot, add green cardomom, cinammon stick, dried red chilli, bay leaf. Add 1 tbsp of ginger. Fry them for about 30 secs. Then add the marinated rice to it.

Add the fried cashews & raisins to it. Combine everything and fry it for a while, roughly around 2 to 3 mins on a low flame. Now add hot water to it.

Add salt and sugar, as per your taste. But remember, the sugar content should be little high as it is a sweet pulao. Cover the pan & cook it on a low flame until it's done. Donot use spatula in-between. When the water dries out, sprinkle some jaiphal powder and add 2 tbsp of ghee, mix it gently and serve hot with any non-veg dishes of your choice, may it be chicken or mutton.