Tag Archives: andhra cuisine

Food Review – PARADISE (World Famous Biryani)


The word “Biryani” reminds me Hyderabad Cuisine, I am a great fan of Hyderabadi Biryani not only their non-veg but also the vegetarian biryani. When Hyderabadi Biryani comes to existence what would one remember, absolutely Paradise Biryani.
Paradise Menu, Reviews, Photos, Location and Info - Zomato

We had our 18th FBAB foodie meetup at Paradise, new BEL circle, Bangalore. It was held up by 17th (last Sunday), for lunch by 1:00 P.M till 4:00 P.M. This time my hubby also got an invite through FBAB and I was very happy to enjoy with him. Also I have to mention that my hubby is a Biryani Maniac, Biryani Lover and so on. We were waiting in the reception for our fellow foodies to join us.

About Paradise Biryani: Paradise a legend since 1953. Paradise Biryani is a world famous Biryani, they started their origin from a canteen and café in a theatre – “PARADISE” in secunderabad in the year 1953. Starting from 100 seater restaurant now extended as multiple restaurants on different floors. They started their take away by 2009 and later expanded their restaraunts all over secunderabad and Hyderabad. Now also they have 3 – 4 branches in Bangalore. Wish them all the best and spread all over the world.

Also we had small chat with their corporate Chef. Vijay Anand Bakshi about their restaraunts in Bangalore (Indira Nagar and Fraser Town). He also told that their restaurant in Frazer town serves breakfast (You get Paya), and got plans to serve breakfast in this (new BEL road) branch too. When I asked him about the secret ingredients in their Biryani, he told they never use any secret ingredient either have any secret style of preparing. But I think there must be something fissy – as it taste very delicious and stands unique when compared with all the other biryanis.

Ambiance: The place was too good with wonderful and attractive paintings, also we could find the pictures of celebrities here and there over the restaurant. They too got the clicks of their first restaurant, Charminar and few more places of Hyderabad. The restaurant was spacious, with good air circulation. As a mom I would say that kids would enjoy the place. They had a separate place for take away section. Newly opened restaurant in Bangalore.

Location: The restaurant is located in the BEL Main road. Address: Paradise Food Court, Vacuum House No.1, New BEL Road, Chokkmaranahalli. Corporation Ward #100, Kasaba Hobli, Bangalore North Taluk – 560094. Valet Parking is available so no worries for car parking.

Service: The service was too good.

Food: Our food started with falooda – Falooda was yummy with perfect texture. Coming to starters, we got to have all the starters, fish, chicken, meat, prawns and paneer. Tandoori Fish was melting in the mouth, Chicken was juicy and soft. We were served with variety of starters ranging from both veg and non-veg – Veg Manchurian, Chili paneer, Paneer 65, Chilli Chicken, Apollo Fish, chili prawns. Also we had one another unique recipe – Tulsi chicken and Tulsi paneer, it taste yummy.

Coming to Biryani, everyone knows that it is top most Biryani in India, so I rate 5 for biryani. We were served with special supreme Chicken biryani, Mutton biryani and Vegetable biryani with salan and raita. The curries was also too delicious.

Coming to desserts, when I start typing the word dessert I start drooling, now imagine the taste of the dessert. Now comes Double ka Meetha and Qubani Ka Meetha with the perfect taste, texture and color. Then comes Gulab Jamun and Gajar Halwa, coming to Gulab Jamun I found it little hard but the Gajar Halwa was again a hit with the perfect taste, texture and color.

Price: Price was reasonable, I would recommend going again and again not only for their Biryani, also for starters and desserts (YUM).

Groupie with our Foodies

Groupie with our Foodies

Thanks a lot FBAB for your invite and PARADISE for making it possible.


Andhra Style Chicken Biryani


In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.

Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…

Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/

Chicken Briyani - Andhra Style

Chicken Briyani – Andhra Style


  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
  • Curd / Yogurt – ½ cup (2 ½ tbsp)
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – 2 nos (2”inch stick)
  • Bay leaf – 3 nos
  • Star Anise – 4 nos
  • Coriander leaves – two fistful;
  • Mint leaves – two fistful
  • Ginger-garlic paste – 3 tbsp
  • Green chilies – 5 nos
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee/Clarified butter – 2 tbsp.


  • Clean and chop the chicken to large pieces. Keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Wash and finely chop the mint and coriander leaves, keep it aside.
  • Slit the green chilies into two equal halves and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
  • Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
  • Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
  • Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
  • Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
  • Clean the rice, drain the water and keep it aside.
  • Pour in a cup of water and cook until the chicken is half-cooked.
  • Add in the rice along with 4 ½ cups of water, allow it to boil.
  • Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.

Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.