The traditional cooking process for Hyderabadi Chicken Dum Biryani involves marinating chicken in a mixture of yogurt and spices, then layering it with partially cooked basmati rice. The dish is cooked using the 'dum' method, which means sealing the pot to trap steam, allowing the flavors to meld together beautifully. This method typically requires cooking on high heat for the first 10 minutes, followed by low heat for 25-35 minutes.

Yes, you can easily make Hyderabadi Chicken Dum Biryani gluten-free by ensuring that all your ingredients, especially the spices and ghee or oil, are gluten-free. Additionally, you can substitute any wheat-based products with gluten-free alternatives if needed. The main ingredients like chicken, rice, and spices are naturally gluten-free.

If you don't have certain ingredients on hand, you can make some substitutions. For example, if you don't have ghee, you can use vegetable oil or butter. Instead of fresh mint and cilantro, you can use dried herbs, though the flavor will be less vibrant. If you're looking for a dairy-free option, you can replace yogurt with coconut yogurt or a plant-based yogurt alternative.

To store leftover Hyderabadi Chicken Dum Biryani, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, add a splash of water to the biryani and cover it while warming it on the stove or in the microwave to prevent it from drying out.

Hyderabadi Chicken Dum Biryani pairs wonderfully with cooling side dishes like raita (a yogurt-based condiment) or a fresh salad. You can also serve it with pickles or a tangy onion salad to enhance the flavors. For a complete meal, consider adding a spicy curry or a lentil dish on the side.