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A Taste of Diversity: Dell’s Culinary Cookbook Featuring Fatma

Fatma Ahmad | Analyst, Talent Acquisition | Bangalore, India

Originally Published: November 14th, 2023


I am Fatma Ahmad, an ambivert and a foodie who finds absolute happiness in eating. I won’t be impressed with technology until I can download food. I love the fact that food can quickly transport you to another time, place and memory.

The Story Behind the Dish 

Diwali has always been a very special festival for me. I am a native of Bihar where we usually get a month-long holiday because Durga Puja, Chhatt Puja and Diwali fall around the same time of the year and we used to travel to our Maternal Grandmother’s place for the same. I remember the whole bungalow being lit up for Diwali and Grandma making her special Hyderabadi Chicken Biryani for all our guests. I have grown up with this as one of fondest childhood memories and every year on Diwali I try to relive this memory by treating myself with this special biryani.

The Dish: Hyderabadi Chicken Biryani


  • Hot Spices
  • Fried Onions
  • Chicken
  • Biryani Rice
  • Lemon
  • Coriander, Mint Leaves and Green Chilies


Step 1: Grind the hot spices powder.

Key Ingredients:

  • Bay leaves
  • Star anise
  • Green Cardamom
  • Black Cardamom
  • Peppercorn
  • Cloves
  • Nutmeg
  • Mace
  • Black Cumin
  • Red Chillies

Step 2: Fry the onions.

Step 3: Marinate the Chicken (at least for 2 hours)

Marination Process

Pour Oil in a pan; add ginger-garlic paste; coriander powder; red chili powder; turmeric powder; salt; fried onions; hot spices powder; curd; lemon juice; finely chopped green chillies; coriander and mint leaves.

Once the marination sauce is prepared, let it cool down and then add chicken to it.

Step 4: Soak the Biryani Rice for half an hour.

Step 5: In a pan add water, 1-2 tbsp of oil/ghee, bay leaves, cinnamon, mace, cardamom, cloves, peppercorns, and salt.

Cover and give it a good boil.

Add Rice and cook until it is 50% done (5-7 minutes)

Add the marinated chicken to a heavy bottom pan and spread it to level a single uniform layer.

Sprinkle some fried onions, coriander and mint leaves and 1-2tbsp ghee. Add the boiled rice to it by layering on top of the marinated and again sprinkle some fried onions, coriander and mint leaves, 1-2tbsp ghee, some lemon juice and food colour which is totally optional.

Put the pan on high flame for 5 minutes and simultaneously pre-heat the tawa. Post this, transfer the heavy bottom pan on tawa on low flame and cook for 30 minutes.

Include quick tips, variations, or insights.

I am personally very fond of Kolkata Biryani too, so I add Boiled and Fried Potatoes as well to my Hyderabadi Chicken Biryani.

Serve hot with some cool raita!

To learn more about our Team Member's and our Dell Culinary Cookbook, visit Our Stories.

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