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Donne Chicken Biryani Recipe

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Donne Chicken Biryani is a fragrant one-pot dish that showcases the bold and refreshing flavors of Karnataka. Made with tender chicken, green masala, and aromatic short-grain seeraga samba rice, this biryani is a standout dish in the culinary scene of Bengaluru’s military hotels. Serve it fresh, and it’s sure to transport your taste buds straight to the heart of South India!

Ingredients

Scale

For Chicken Marination

  • 700g chicken, cut into medium pieces
  • ½ cup thick yogurt
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp oil
  • ½-inch ginger (paste)
  • 4 garlic cloves (paste)

For the Masala Paste

  • 3 medium onions, sliced
  • 6–8 green chilies (adjust to taste)
  • 2-inch ginger (or 1 tbsp paste)
  • 20 garlic cloves (or 2 tbsp paste)

Whole Spices:

  • 2-inch cinnamon stick
  • 4 cloves
  • ½ tsp black peppercorns
  • 2 strands mace (javitri)
  • 3 green cardamom pods
  • 1 tsp fennel seeds (saunf)
  • ½ tsp stone flower (kalpasi)
  • ½ tsp black cumin (shahi jeera)

Fresh Herbs:

  • ½ cup mint leaves
  • ½ cup coriander leaves
  • Cooking Fat: 1 tbsp oil + 1 tbsp ghee

For the Biryani Rice

  • 500g seeraga samba rice (soaked for 15 minutes, drained)
  • 2 tbsp oil + 2 tbsp ghee

Whole Spices for Rice:

  • 2 bay leaves
  • 2-inch cinnamon stick
  • 4 cloves
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 star anise
  • Extras:
  • 2 tbsp dried fenugreek leaves (kasuri methi)
  • 1–1.5 tbsp lemon juice
  • Salt to taste

For Chicken Stock

  • Reserved chicken from marination
  • 3.5 cups water
  • 1 bay leaf
  • 2–3 green cardamom pods
  • 1-inch cinnamon stick
  • Salt to taste

Instructions

Step 1: Marinate the Chicken

  1. Combine chicken with yogurt, turmeric, chili powder, salt, oil, and ginger-garlic paste.
  2. Mix well, cover, and refrigerate for at least 30 minutes.

Step 2: Prepare the Masala Paste

  1. Heat oil and ghee in a pan. Add whole spices and fry until fragrant.
  2. Add onions, ginger, garlic, and green chilies. Sauté until soft.
  3. Toss in mint and coriander leaves. Sauté briefly before turning off the heat.
  4. Let it cool, then blend into a smooth paste.

Step 3: Cook Chicken Stock

  1. Add oil to a pressure cooker or pot. Toss in whole spices and marinated chicken.
  2. Cook until chicken releases juices.
  3. Add water and salt. Cook until tender (one whistle if using a pressure cooker).
  4. Separate cooked chicken and strain the stock. Set them aside.

Step 4: Cook the Biryani

  1. Heat oil and ghee in a heavy pan. Add whole spices for tempering.
  2. Stir in the masala paste and cook until aromatic (2–3 minutes).
  3. Add cooked chicken and mix it into the masala.
  4. Add soaked rice and gently combine. Pour in the chicken stock (2 parts liquid for 1 part rice), adjusting salt as needed.
  5. Cover and cook on medium heat until rice is 80% done (10–12 minutes).

Step 5: Dum Cooking

  1. Sprinkle kasuri methi and drizzle lemon juice over the cooked rice.
  2. Cover tightly with foil or a lid and cook on low heat for 20 minutes.
  3. Turn off the heat and let it rest for 10 minutes. Fluff gently before serving.

Notes

Serving Suggestions

  • Serve hot in bowls lined with banana leaves for an authentic touch.
  • Pair with:
  • Mint-coriander raita
  • Lemon wedges and onion slices
  • Boiled eggs, if desired

Tips & Tricks

  • Use seeraga samba rice for its unique aroma and texture—it’s the hallmark of this dish.
  • For richer flavor, substitute some water in the stock with coconut milk.
  • Adjust spice levels by controlling the number of green chilies.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat on low flame or microwave with a splash of water to prevent dryness.

Find it online: https://indianrecipe.info/donne-chicken-biryani/