Bengaluru Donne Chicken Biryani

Bengaluru Donne Chicken Biryani with Pomegranate Raita.

This Donne biryani is a mildly spiced biryani made traditionally in copper vessels on charcoal ovens. The name ‘Donne’ means dried Areca nut Palm tree leaves which are used to serve the biryani on and hence the name of the biryani is Donne Biryani. This is being served at Shivaji Military Hotel in Bengaluru since 85 years and is a favourite among the crowds who flock to the hotel for this biryani.

What makes this biryani stand unique is that the rice used in this dish is Jeeraga or Seeraga  samba rice and not basmati rice and no biryani masala powder is involved and its mainly spiced using a green masala paste.

The main source of spice comes from the green chillies used in it and to increase the spice levels green chilli number can be altered accordingly.

The rice and meat are cooked together and not seperately layered as with many other types of biryanis.

All in all it’s a biryani with a unique flavour and definitely a must try biryani for biryani lovers.

RECIPE

Ingredients

For marination

Chicken – 1/2 kilo

Lemon juice – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilly powder – 1 tbsp

Ginger garlic paste – 1.5 tbsp

Salt – to taste

For the green masala paste

Vegetable oil – 2 tbsp

Onions – 2 medium sliced thinly

Green chillies – 8 (can alter according to spice tolerance)

Coriander leaves – 1/2 cup

Mint leaves – 1/2 cup

Whole spices —>

Cumin – 1 tsp

Fennel – 1 tsp

Cinnamon sticks whole – 3

Cardamom – 2

Cloves – 5

Bay leaf – 2

For the rice

Seeraga Samba or Jeeraka sala rice – 2 cups

Hot water – 3 cups

Kasuri methi – 1 tbsp

Lemon juice – 1 tbsp

Ghee – 2 tbsp

Salt – to taste

For garnish

Onions – 1

Cashew – 10

STEPS

1. Marinate chicken with the ingredients under marination for 1 hour.

2. Wash the rice well till it’s clear and soak it for 30 min.

3. Heat a kadai and add in vegetable oil 2 tbsp and add in whole spices listed under green masala paste and sauté well for a minute.

4. Now add in onions and green chillies and sauté for 2 to 3 minutes.

5. Then add in the coriander and mint leaves and sauté for 2 min.

6. Now switch off flame and keep it aside and let it cool.

7. Now take a pressure cooker and add some oil and the marinated chicken and mix well and then add in 3 cups of hot water to it and cook for one whistle

8.Grind the cooled mixture for the green masala paste . Do not add water. It should be smooth in consistency after grinding.

9.Now heat a pan (suitable to cook the biryani) and add in ghee and add the green masala paste and sauté for 2 min taking care it shouldnt burn.

10.Then add the chicken pieces to the kadai and mix well, then adding in the soaked rice to it too (draining the soaked water) and mix it well and then add in the stock water too from the pressure cooker.

11.Now mix everything well and wait for it to boil. Then add in Kasuri methi, salt and lemon juice and then mix well. Then keep the pan closed on medium flame.

12.Now cook till it’s done. The time can vary . It took me 20 minutes approximately.

13.Fry onions and cashews for garnishing.

Serve hot with fried onions/cashews/Raita/pickle.