Chicken Donne Biryani Recipe – Bangalore Shivaji Military Style

Chicken Donne Biryani Recipe is very popular in the city of Bangalore. The steaming hot biryani is served in large dried palm leaf cups called ‘Donne’ and hence the name. You can serve it with the Raita of your choice.

Ingredients

For the marination

• • 500 grams Chicken, washed and cleaned

  • 1/2 cup Curd (Dahi / Yogurt)

  • 1 1/2 teaspoon Turmeric powder (Haldi)

  • 1 teaspoon Lemon juice

  • Salt, to taste

For the green biryani masala

• • 1/2 cup Coriander (Dhania) Leaves

  • 1/4 cup Mint Leaves (Pudina)

  • 4 Green Chillies

Other ingredients

• 1 1/2 cups Seeraga (Jeeraga) Samba rice, washed and soaked

• 2 tablespoons Oil

• 1 Bay leaf (tej patta)

• 1-inch Cinnamon Stick (Dalchini)

• 2 Cloves (Laung)

• 1 Cardamom (Elaichi) Pods/Seeds

• 2 Star anise

• 2 Onions, thinly sliced

• 1 1/2 tablespoons Ginger, finely chopped

• 1 1/2 tablespoons Garlic, finely chopped

• Salt, to taste

How to make Chicken Donne Biryani Recipe – Bangalore Shivaji Military Style

1. To make the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces.

2. *For the marination

3. In a large mixing bowl combine the chicken, yoghurt, turmeric powder, salt and lemon juice. Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes.

4. *For the green biryani masala

5. In a mixer, jar combine the coriander leaves, mint leaves, and green chillies and grind to a thick fine paste along with some water. Transfer to a bowl and set aside.

6. To make the Donne Biryani, in a heavy-bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, and let this sizzle.

7. Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, and fry until the onions turn golden brown in colour. This will take about 5 minutes.

8. Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade. Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.

9. Finally, add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water to the pan. Give the Chicken Donne Biryani a good mix and cover the pan. Turn the flame to the lowest heat.

10. In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking. The heat from the hot water in the saucepan provides warmth from the top.

11. After 20-25 minutes open the lid to check if the chicken and rice are done. If it is done, lightly fluff up the Chicken Donne Biryani with a fork. Transfer the Donne Biryani to a serving plate and serve piping hot.

12. Serve this Chicken Donne Biryani Recipe along with Pudina & Dhaniya Raita Recipe, Roasted Papad and Satvik Carrot Sprout Salad for a hearty Sunday lunch.

Source: archanaskitchen.com

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