Donne Biryani Recipe , a name that resonates with the aromatic lanes of Bangalore and the rustic charm of Karnataka’s culinary heritage, is not just a dish; it’s an experience. This unique biryani variant, served in eco-friendly bowls made from dried Areca palm leaves, known as ‘Donne,’ brings a distinctive flavor and presentation to the table. You’ve landed in the right place if you want to recreate this Bangalorean delight in your kitchen.

Donne Biryani Recipe

Ingredients You’ll Need

• For Marinating Chicken:
  • 1 kilogram chicken (bone-in)
  • 1/4 cup curd (yogurt)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt

• For the Green Masala:
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 2 sprigs curry leaves
  • 6 green chillies
  • 1 inch piece ginger
  • 2 pods garlic
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/4 cup water

• Other Ingredients:
  • 2 cups Seeraga Samba rice
  • 3 tablespoon ghee
  • 3 tablespoon oil (vegetable or coconut)
  • Whole spices (bay leaf, star anise, cloves, cardamom, cinnamon)
  • 1/2 cup onions, sliced
  • Spice powders (biryani masala, meat masala, black pepper, coriander)
  • 4 cups hot water
  • 1/2 of lime, juiced

Step-by-Step Guide to Making Donne Biryani

1. Prep Work:
   • Begin by washing and soaking the Seeraga Samba rice for about 30 minutes.
   • Marinate the chicken with curd, turmeric powder, and salt. Set aside for at least 30 minutes.

2. Making the Green Masala Paste:
   • Combine mint leaves, coriander leaves, curry leaves, green chillies, ginger, garlic, and kasuri methi in a blender. Add a bit of water and grind to a fine paste.

3. Cooking the Biryani:
   • Heat ghee and oil in a large pan. Add the whole spices followed by the sliced onions. Sauté until the onions are soft.
   • Add the green masala paste to the pan and cook for a few minutes until the raw smell disappears.
   • Introduce the marinated chicken to the pan, mixing well with the masala. Cook until the chicken is tender.
   • Pour in hot water, add the soaked and drained rice, lime juice, and salt. Mix gently.
   • Cover and cook on a medium flame for about 20 minutes, or until the rice is cooked and the water has evaporated.

1. Serving:
   • Serve the Donne Biryani hot, ideally in eco-friendly ‘Donne’ for an authentic touch. Accompany it with raita or a side of your choice.

FAQs

• Can I make Donne Biryani with vegetables instead of chicken?
  Yes, you can easily substitute chicken with a mix of vegetables to make a vegetarian version of Donne Biryani.

• What if I can’t find Seeraga Samba rice?
  While Seeraga Samba rice is preferred for its unique aroma and texture, you can use Basmati rice as an alternative.

• How important is the marination time for the chicken?
  Marinating the chicken for at least 30 minutes is crucial as it ensures the meat is tender and flavorful.

• Can Donne Biryani be made in a pressure cooker?
  Yes, Donne Biryani can be cooked in a pressure cooker. Adjust the water ratio accordingly and cook until you hear two whistles.

Conclusion

Donne Biryani, with its rich flavors and unique serving style, is more than just a meal; it’s a celebration of Bangalore’s culinary diversity. By following this detailed guide, you’re well on your way to making an authentic Donne Biryani that’s sure to impress. Whether you’re a seasoned chef or a curious foodie, this recipe promises a delightful cooking and dining experience, bringing the essence of Bangalore right to your table.