South Indian
Hyderabadi Chicken Dum Biryani
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Hyderabadi Chicken Dum Biryani is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Fry the thinly sliced onions in the oil and ghee for 15 minutes until deep brown and crisp, then lift out half and drain them for layering.
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Whisk the yogurt with the ginger garlic paste, red chili powder, kashmiri chili powder, turmeric, half the mint and coriander leaves, and the juice of one lemon, then coat the chicken in this marinade and set aside 30 minutes.
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Soak the rinsed rice 30 minutes, then boil it in the salted water with the cardamom, cloves, cinnamon, bay leaves and peppercorns for 6 minutes until three quarters done, and drain immediately.
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Spread the marinated chicken in a heavy pot, scatter half the reserved fried onions over it, then layer the rice on top.
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Scatter the remaining fried onions, mint, coriander leaves, slit green chilies and the second lemon's juice over the rice, then drizzle the saffron steeped in warm milk across the top.
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Seal the pot tightly with foil and a lid, cook 8 minutes on high to build steam, then 25 minutes on the lowest possible heat. Rest 15 minutes before opening and folding the layers together gently to serve.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Hyderabadi Chicken Dum Biryani, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Hyderabadi Chicken Dum Biryani carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 600 kcal
- Protein
- 31 g
- Carbs
- 58 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 480 mg
- Saturated fat
- 8 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hyderabadi Chicken Dum Biryani takes about 90 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.