Paradise Restaurant, Hyderabad

Paradise needs absolutely no introduction as a journey to Hyderabad is incomplete without visiting Paradise for the traditional food of Hyderabad. Founded in 1953, Paradise is catering to people locally and around the world. The restaurant today has turned up to the regular meeting points of the elite that gives one the royal touch of class, to taste the authentic Royal Nawabi Hyderabadi Cuisine and Biryani beyond compare in the country. Paradise has made its mark as a landmark of Hyderabad and is considered as a must-visit place by tourists across the world. The forte lies in serving the finest at best affordable prices. Below is the recipe of lip smacking Hyderabadi Chicken Dum Biryani - The King of all Biryanies.


  • 1 kg chicken, washed and drained completely
  • 2 large onions, finely sliced
  • 2 tbsp chopped coriander leaves
  • 1 tsp saffron
  • 1/2 cup luke warm milk
  • Salt to taste
  • 2 tbsp ghee + 5 tbsp oil


  • 3/4 cup thick curd/yogurt
  • 8-10 green chillis, make a small slit in them
  • 1 1/2 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3/4 tbsp coriander powder
  • 1/2 cup chopped coriander leaves
  • 3/4 cup pudina leaves
  • Juice of 1 lemon
  • 1 3/4 tsp salt

Biryani Masala (make powder):

  • 8 cloves
  • 1″ cinnamon stick
  • 4 elaichi/cardamom
  • 3/4 tsp shah jeera
  • 12 pepper corns


  • 4 cups Basmati rice
  • 6 cloves
  • 3 cardamoms
  • 1″ cinnamon stick
  • 3 bay leaves
  • 1 marathimogga
  • 1 star anise
  • 10 mint leaves
  • 1 tbsp oil
  • 1 1/2 tbsps salt
  • Water as required


  • Marinate chicken with the ingredients called for ‘marination’ along with biryani masala powder. Keep aside for 4 hours or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
  • Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathimogga, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
  • Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Take a wide deep vessel to prepare the biryani. Add 3 tbsp oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 minutes. Add a tbsp of oil over the chicken pieces. Reduce flame.
  • Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
  • Place lid and cook on high flame for 2 minutes. Reduce to low flame and cook biryani for 20-25 minutes. Turn off heat and do not remove lid for 10 minutes.
  • After 10 mts, remove lid, combine gently and serve hot with Curd/Curry of your choice.
Marination Time: 4 hours
Preparation Time: 1 hour
Serves 6-7 persons