An authentic taste of India’s most famous rice dish
Umesh’s Hyderabadi chicken biryani is prepared the traditional way – a dish that takes time, patience, and true craft. The chicken is marinated overnight in yogurt and spices, then layered with half-cooked basmati rice, caramelised onions, saffron-infused milk, and fresh mint and coriander. The pot is sealed and slow-cooked dum-style, so the steam and aromatics infuse every grain of rice. The result? Fragrant, golden biryani where the chicken and rice become one deeply layered dish rather than sitting side by side.
This generous 1kg portion serves 2–3 people as a hearty main or 3–4 as part of a shared Indian spread. It’s mildly spiced, aromatic and complex without overwhelming heat, making it perfect for those who want true Hyderabadi flavour that’s accessible to all. Best served with cooling raita and tangy pickle, this biryani fills the kitchen with the unmistakeable aroma of saffron, spices, and herbs. It’s a dish that few have time to make from scratch, but one taste will show why it has been celebrated for centuries.
This is a 1kg serving - serves 3-4 as a side and 2-3 as a main.
Cooked with ❤ by Umesh
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Preparation, open pouch before reheating:
Step 1 - Defrost in the fridge overnight or in microwave
Step 2 - Microwave until heated through
🌶 This meal is mildly spicy
🥗 Best served with raita and Indian pickle
Ingredients:
Chicken Thigh fillets, Yoghurt, Cumin Powder, Coriander Powder, Cinnamon stick, Mace, Cardamom, Bay Leaf, Cloves, Black peppercorn, Onion, Coriander Leaves, Mint leaves, Saffron strands, Vegetable Oil, Ghee
Contains: Milk
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Hi, I'm Umesh!
My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions. Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement.
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