hyderabadi chicken biryani/chicken dum biryani/paradise chicken dum biryani/restaurant style hyderabadi chicken dum biryani

How to make Restaurant Style Hyderabadi Chicken Biryani/Paradise Hyderabadi Chicken Dum Biryani

I finally nailed the taste of Paradise Restaurant Style Hyderabadi Chicken Biryani! Check out the recipe!

Hyderabadi Chicken Biryani recipe restaurant style/Paradise Hyderabadi Chicken Dum Biryani

Difficulty:IntermediatePrep time: 45 minutesCook time:1 hour Servings:8 servings


Hyderabadi Chicken Biryani is a world famous biryani that originated in the city of Hyderabad, India. It is absolutely addictively delicious and you are missing out big time if you haven’t tasted it!
After loads of takeaways and experimenting I finally nailed the taste of Restaurant Style Hyderabadi Chicken Biryani, so I wanted to share it with you! I have also included a recipe of a simple raita that is served along with the biryani!


    Fresh Garam Masala for Biryani

  • Biryani

  • Raita (Yogurt mix eaten with Biriyani)


    Recipe for Fresh Garam Masala for the biryani

  1. Set a pan on medium heat
  2. Add 2 teaspoons of cinnamon sticks (broken in small pieces), 2 teaspoons of cloves, 2 pieces of star anise, 2 teaspoons of green cardamom and 2 medium sized bay leaves
  3. Stir for ~3 minutes till they turn aromatic
  4. Transfer everything to a grinder jar along with a small piece of javitri (mace)
  5. Grind to a fine powder and store it in a air tight container for future use
  6. Getting the saffron and colors ready for the biryani

  7. Add saffron into the milk
  8. Add a drop of rose essence and a drop of kewra essence into the milk
  9. Add a pinch of orange food color and mix well
  10. Pour half of the orange-colored milk in a separate bowl and add a pinch of red color to it
  11. Marinating the chicken

  12. To the chicken add 2 tablespoons of fresh lime juice
  13. Add kashmiri red chilli powder, 90% of the garlic paste, 90% of the ginger paste, turmeric powder, garam masala powder, cardamom powder, half of the coriander leaves, half of the mint leaves, approximately 2 teaspoons of salt and oil.
  14. Mix thoroughly and let it marinate for at least 30 minutes
  15. Cooking the chicken

  16. To a pan set on medium heat add approximately 2 tablespoons of oil
  17. Add cumin seeds and shahi jeera. Once they start to splutter, add thinly sliced onions and keep stirring until they become dark brown in color. This should take approximately 15 minutes.
  18. Keep aside approximately 2 tablespoons of the fried onion for garnish
  19. To the rest of the onions in the pan add the marinated chicken and mix well
  20. Place the lid on and let it cook for approximately 10 minutes while stirring intermittently. The chicken should be cooked through by then
  21. Keep stirring the chicken on medium heat so it browns a little
  22. Add green chillies and mix well
  23. Add salt till the chicken tastes slightly salty because it is going to be mixed with a lot of rice
  24. Cooking the rice

  25. For 3.5 cups of rice you need approximately 4 liters of water
  26. Add enough salt to the water so it tastes like sea water. For approximately 4 liters of water we need about 8 to 9 teaspoons of salt
  27. Add the remaining fresh lime juice, the remaining ginger garlic paste, the remaining garam masala and mix thoroughly
  28. Once the water comes to a boil add the pre-soaked basmati rice
  29. Cook till the rice is 90% done (the rice should break easily but not be pasty) this should take approximately 15 minutes on medium heat
  30. Strain the rice
  31. Putting the chicken and rice together

  32. Take a flat pan and set it on medium heat
  33. On this flat pan place the chicken pan. This prevents the chicken from burning while the biryani cooks
  34. Add 2 tablespoons of ghee to the chicken and mix well
  35. Beat the yogurt till its smooth and pour it on the chicken
  36. Spread the rice (immediately after straining) evenly on the chicken
  37. Sprinkle the orange and red colored saffron milk on the rice
  38. Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on
  39. Make sure that the vent of the lid is covered
  40. Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes
  41. Raita

  42. Add yogurt in a big bowl
  43. Add approximately 3/4 teaspoon of salt
  44. Beat the yogurt till it’s smooth
  45. If the yogurt is too thick add some water
  46. Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves
  47. Give it a good mix
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