Dinner

Hyderabadi Chicken Dum

A simplified Hyderabadi dum-style chicken with layered spiced rice and aromatic whole spices. Fragrant basmati, tender chicken and deeply infused flavours from the dum cooking method.

Standardhigh_proteinGluten Free
340
kcal
27g
Protein
34g
Carbs
9g
Fat
£2.30
Per Serving
⏱ Prep: 20 min 🍳 Cook: 50 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 4 thighs 796.5 kcal
Basmati Rice 250g (dry) 882.5 kcal
Garlic 2 cloves 7.8 kcal
Fresh Ginger 1 tbsp grated 12 kcal
Greek Yoghurt (0% fat) 4 tbsp 45.6 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Turmeric 1 tsp 9.4 kcal
Ground Cumin 1 tsp 11.3 kcal
Bay Leaves 2 leaves 7 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Marinate chicken thighs in tikka masala paste, turmeric, yoghurt, ginger, garlic and salt for 20 minutes.
  2. 22. Heat coconut oil in a heavy-based pan. Layer the marinated chicken on the bottom.
  3. 33. Par-boil basmati rice with bay leaves and whole peppercorns until 70% cooked; drain.
  4. 44. Layer rice over the chicken. Add saffron water and rose water over the top. Cover tightly with foil and cook on low heat 35-40 minutes.
  5. 55. Remove from heat and rest 10 minutes (do not lift the lid).
  6. 66. Uncover and gently fold the biryani from bottom to top to mix layers. Serve with raita and a fresh coriander garnish.

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