• Nupur Bhattacharya

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

Updated: Dec 26, 2020

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! Try it! You'll love it :) I have also included recipes of a simple Raita and a delicious recipe of a Salan to go with the biryani.


Yield: 7-8 servings

Fresh Garam Masala for Biryani

Cinnamon stick pieces... 2 tablespoons

Cloves... 2 tablespoons

Star Anise... 2 pieces

Bay leaves... 2 medium sized

Green Cardamoms... 2 tablespoons

Mace or javitri... 1cm x 1cm piece


Chicken (with bone) … 1 kg

Basmati rice… 3.5 cups (1 kg)

Thinly chopped onion… 2 medium sized

Fresh garlic paste... 2 tablespoons

Fresh ginger paste… 2 tablespoons

Chopped coriander leaves... 1 cup

Chopped mint leaves... 1 cup

Fresh lime juice ... 7 tablespoons

Green chillies... 6-7

Plain unsweetened yogurt… 5 tablespoons

Cumin seeds... 1/4 teaspoon

Shahi Jeera... 1/4 teaspoon

Turmeric powder... 1/4 teaspoon

Fresh Garam masala... 3 teaspoons

Green cardamom Powder... made from 10 cardamoms

Kashmiri red chilli powder... 2 teaspoons

Saffron... 1/4 teaspoon

Rose and Kewra essence... 1 drop each

milk... 3 tablespoons

red and orange food color... a pinch each

oil... 2 tablespoons

Ghee... 5 tablespoons

Salt... to taste

Raita (Yogurt mix eaten with Biriyani)

Plain unsweetened yogurt… 1 cup

Finely chopped onion… 3 tablespoons

Chopped tomatoes... 3 tablespoons

Chopped green chilies... 1 tablespoon

Chopped coriander leaves... 1 tablespoon

Fresh lime juice... 1 tablespoon

Water... 1/2 cup (in case the yogurt is thick)

Salt... to taste

Salan (Gravy eaten with Biryani)

Peanuts… 1 tablespoon

Sesame seeds… 1 tablespoon

Dry coconut… 1 tablespoon

Chopped onion… 3 tablespoons

Cumin seeds… 1/4 teaspoon

Mustard seeds… 1/4 teaspoon

Coriander seeds… 1/2 teaspoon

Fenugreek seeds (methi seeds)... 15-20 seeds

Dried red chilli... 1

Slit green chillies...3 to 4

Curry leaves... 10

Chopped mint leaves... 1 tablespoon

Chopped coriander leaves... 3 tablespoons

Chopped Garlic cloves... 4

Chopped ginger... 1 inch X 1 inch piece

Turmeric powder... 1/4 teaspoon

Tamarind paste... 2 teaspoons

Cane Sugar... 1 teaspoon

Kashmiri red chilli powder... 1/2 teaspoon

water... 1 cup

Salt... to taste


Recipe for Fresh Garam Masala for the biryani

  • Set a pan on medium heat

  • 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

  • Stir for ~3 minutes till they turn aromatic

  • Transfer everything to a grinder jar along with a small piece of javitri (mace)

  • Grind to a fine powder and store it in a air tight container for future use

Fresh garam Masala is ready!

Getting the saffron and colors ready for the biryani

  • Add saffron into the milk

  • Add a drop of rose essence and a drop of kewra essence into the milk

  • Add a pinch of orange food color and mix well

  • Pour half of the orange-colored milk in a separate bowl and add a pinch of red color to it

Marinating the chicken

  • To the chicken add 2 tablespoons of fresh lime juice

  • 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.

  • Mix thoroughly and let it marinate for at least 30 minutes

Cooking the chicken

  • To a pan set on medium heat add approximately 2 tablespoons of oil

  • 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.

  • Keep aside approximately 2 tablespoons of the fried onion for garnish

  • To the rest of the onions in the pan add the marinated chicken and mix well

  • Place the lid on and let it cook for approximately 10 minutes while stirring intermittently. The chicken should be cooked through by then

  • Keep stirring the chicken on medium heat so it browns a little

  • Add green chillies and mix well

  • Add salt till the chicken tastes slightly salty because it is going to be mixed with a lot of rice

Cooking the rice

  • For 3.5 cups of rice you need approximately 18 cups of water

  • Add enough salt to the water so it tastes like sea water. For approximately 18 cups of water we need about 8 to 9 teaspoons of salt

  • Add 3 tablespoons of fresh lime juice, the remaining ginger garlic paste, the remaining garam masala and mix thoroughly

  • Once the water comes to a boil add the pre-soaked basmati rice

  • 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

  • Strain the rice

Putting the chicken and rice together

  • Take a flat pan and set it on medium heat

  • On this flat pan place the chicken pan. This prevents the chicken from burning while the biryani cooks

  • Add 2 tablespoons of ghee to the chicken and mix well

  • Beat the yogurt till its smooth and pour it on the chicken

  • Spread the rice (immediately after straining) evenly on the chicken

  • Sprinkle the orange and red colored saffron milk on the rice

  • Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on

  • Make sure that the vent of the lid is covered

  • Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes

Biryani is ready!


  • Add yogurt in a big bowl

  • Add approximately 3/4 teaspoon of salt

  • Beat the yogurt till it’s smooth

  • If the yogurt is too thick add some water

  • Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves

  • Give it a good mix



  • Set a pan on medium heat

  • Add peanuts and roast them till they are darker and aromatic. This should take 3 to 5 minutes

  • Lower the heat, add sesame seeds and dry coconut and stir till it starts to look a little oily. This should approximately take 1 minute

  • Transfer this to a grinder jar

  • To the same pan add approximately 3 tablespoons of oil and set on medium heat

  • Add chopped onions and 3/4 teaspoon of salt

  • Stir till the onions turn golden brown

  • Move the onions to one side of the pan and to the remaining oil add cumin seeds, mustard seeds, coriander seeds, fenugreek (methi) seeds, curry leaves, and give it a quick stir

  • Add Coriander leaves, mint leaves, slit green chillies, ginger, garlic, dry red chilli, and turmeric powder. Stir fry till the garlic turns slightly brown

  • Transfer everything to the same grinder jar and grind it to a smooth paste. You may need to add some water to do this

  • Add the paste to a pan set on low heat and add 1 cup water

  • Add kashmiri red chilli powder

  • Cover and cook on low heat for approximately 15 minutes

  • Add tamarind paste

  • Add salt and sugar to taste

  • Mix thoroughly


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