Main course · South Indian

Hyderabadi Chicken Dum Biryani

Name: Hyderabadi Chicken Dum Biryani
Total time: 55 min
Yield: 4
Cuisine: South Indian
Ingredients: 350 g basmati rice; 800 g chicken thighs, bone-in; 2 onion, finely sliced; 150 ml natural yoghurt; 2 tbsp biryani spice blend; 10 g fresh mint leaves; 10 g fresh coriander, chopped; 15 g fresh ginger; 5 garlic cloves; 3 tbsp ghee; 1 tsp ground turmeric

55 min Serves 4 ~844 kcal/serving ~£7.80 (£1.95/serving) Gluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

350 g basmati rice
800 g chicken thighs, bone-in
2 onion, finely sliced
150 ml natural yoghurt
2 tbsp biryani spice blend
10 g fresh mint leaves
10 g fresh coriander, chopped
15 g fresh ginger
5 garlic cloves
3 tbsp ghee
1 tsp ground turmeric

Nutrition (per serving)

Calories: 844 kcal
Protein: 43.5 g
Carbohydrate: 80.1 g
of which sugars: 7.6 g
Fat: 38.1 g
of which saturates: 14.5 g
Fibre: 3.6 g
Salt: 0.49 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Marinate the chicken in the yoghurt, biryani spice blend, half the ginger and garlic, and the ground turmeric for 20 minutes.
2
Rinse the basmati rice, then cook in plenty of boiling water for 8 minutes until just tender; drain.
3
Heat half the ghee in a large, deep pan, add the sliced onion and fry for 12 minutes until deeply golden and crisp.
4
Lift out half the fried onion and set aside; add the remaining ginger and garlic to the pan and fry for 1 minute.
5
Add the marinated chicken and cook for 8-10 minutes, stirring, until sealed and the sauce thickens slightly.
6
Layer the drained rice over the chicken, scatter with the mint, coriander and reserved fried onion, and dot with the remaining ghee.
7
Cover tightly with a lid or foil and cook over a very low heat for 15 minutes to let the flavours steam through.
8
Fluff through gently, making sure the chicken is cooked with no pink remaining, and serve hot.

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