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Donne Chicken Biryani

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Ever since we moved to Bangalore, I have been hearing a lot about Donne Biryani. On digging further, I came to know the reason behind the name Donne. The bowls/plates made from Areca nut Palm Branch or Banana leaves is known as Donne. The Biryani that were served in these plates came to be known as Donne Chicken/Mutton Biryani.
Lately, I have been craving to try some Biryani and that’s when I was reminded of the Donne Biryani. After a lot of browsing, I zeroed in on the recipe found at Vidya’s Cooking. The aroma that spread in the air was so enticing that D would come to the kitchen every 10 minutes to check if the Biryani was ready. He loved it so much that he asked me to pack the same for his lunch. Considering the fact that he doesn’t like rice being packed for lunch, this came as a pleasant surprise. Yet another successful attempt at a ‘different’ Biryani.
I would strongly recommend you to use only Seeraga Samba Rice, which is also known as Jeera Rice, Jeeraga Samba Rice etc. The aroma and flavour it imparts is unique. The ratio of water used to cook the rice is 1.5: 1 (1.5 cups water for 1 cup rice). In this recipe I have added a little more liquid to make sure the rice doesn’t turn completely dry. You can prepare mutton also the same way.

Print Recipe
Donne Chicken Biryani
Prep Time 30
Cook Time 120 minutes
Passive Time 1 hour
Servings
servings
Ingredients
For the Marination
For the Rice
Prep Time 30
Cook Time 120 minutes
Passive Time 1 hour
Servings
servings
Ingredients
For the Marination
For the Rice
Instructions
For the Marination
  1. Marinate the chicken with chilli powder, turmeric powder, ginger paste, garlic paste, curd, and salt.
  2. Keep aside for at least 30 minutes.
  3. Heat 1 tablespoon ghee in a pan.
  4. Tip in the marinated chicken and fry for a few minutes.
  5. Add 3 cups of water.
  6. Cover and cook till the chicken is almost(3/4th) cooked.
  7. Drain the chicken and keep aside.
  8. Reserve the stock/liquid for later use. Make sure the quantity is 4-3/4 cups. If the stock is less, you may add water to it.
For the Masala
  1. Heat ghee in a pan.
  2. Add the mace, peppercorns, cinnamon and cardamom.
  3. When they start to crackle, tip in the sliced onion and green chillies.
  4. Saute till the onion wilts.
  5. Add the ginger-garlic pastes.
  6. Saute till the raw smell goes.
  7. Add the chopped coriander and mint leaves.
  8. Saute till the the leaves wilt.
  9. Switch off heat and allow to cool.
  10. Grind the mixture to a smooth fine paste. If required you may add some water to grind.
For the Rice
  1. Heat ghee in a pan.
  2. Add the cloves, cinnamon, cardamoms and bay leaf.
  3. When they start to crackle, tip in the ground masala paste.
  4. Cook till oil separates.
  5. Add the drained chicken and fry for a minute.
  6. Add the rice and fry for a minute.
  7. Tip in the kasoori methi.
  8. Add the chicken stock and mix well.
  9. Adjust the seasoning.
  10. Add the lemon juice.
  11. Cover and cook till the rice is firm, but cooked through.
  12. Allow to cool for sometime.
  13. Mix well before serving.
  14. Serve hot with Raita.
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