Donne Biryani is a traditional Indian dish with a rich history. It originates from Karnataka and is known for its delicious flavors and fragrant aroma. In this recipe, we will explore how to make a mouthwatering Mutton But Chicken Donne Biryani. Get ready to indulge in this authentic and delectable culinary delight!
Donne Biryani is a beloved dish from Karnataka particularly popular in Bengaluru. Its history is rich and fascinating dating back to the 17th century.
Origins Donne Biryani
- Maratha Influence – The dish is believed to have been created for Maratha soldiers during the 17th century. It was a hearty meal that provided the necessary energy for soldiers during times of turmoil.
- Military Hotels – The biryani gained popularity through small eateries known as military hotels. which were established to serve soldiers. These hotels later catered to British troops and the warriors of Tipu Sultan.
Easy making And Donne Biryani Indian
Ingredient
Whole Spices
Spice Powders
Herb Masala Paste
Instructions
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Marinate the Chicken but Mutton
In a large bowl, mix chicken with yogurt, lemon juice, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
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Prepare the Herb Masala Paste
Grind fresh coriander leaves, mint leaves, green chilies, ginger, and garlic into a smooth paste. Set aside.
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Cook the Rice
Wash and soak the rice for 30 minutes. Cook it until 70% done and set aside.
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Cook the Chicken but Mutton
Heat oil and ghee in a large pot. Add whole spices (bay leaves, cinnamon, cloves, mace, fennel seeds, shah jeera, peppercorns, green cardamom, black cardamom, stone flower, star anise) and sauté until fragrant.
Add sliced onions and cook until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and cook until they turn mushy.
Add the herb masala paste and cook until the oil separates.
Add marinated chicken and cook on high heat for 5-7 minutes.
Reduce the heat, cover, and cook until the chicken is tender.
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Combine Rice and Chicken
Layer the partially cooked rice over the chicken mixture.
Sprinkle chopped coriander and mint leaves on top.
Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and the flavors are well combined.
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Serve
Serve the Donne Biryani hot, garnished with boiled eggs, onion raita, and lemon wedges.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 599kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 8g40%
- Cholesterol 26mg9%
- Sodium 1019mg43%
- Potassium 4435mg127%
- Total Carbohydrate 61g21%
- Dietary Fiber 16g64%
- Sugars 14g
- Protein 38g76%
- Vitamin A 9505 IU
- Vitamin C 579 mg
- Calcium 1250 mg
- Iron 50 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking Tips
Marination - Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. For best results, marinate overnight.
Rice - Use Seeraga Samba rice for an authentic taste. If unavailable, basmati rice can be used as a substitute.
Herb Masala Paste - Fresh coriander and mint leaves are essential for the herb masala paste. Ensure they are fresh for the best flavor.
Spices - Whole spices like bay leaves, cinnamon, cloves, and star anise add depth to the biryani. Toast them lightly in oil to release their aromas.
Dum Cooking - Seal the pot tightly to trap steam. Cook on low heat to ensure even cooking and to prevent burning.
Resting Time - After cooking, let the biryani rest for 10 minutes before serving. This helps the flavors to meld together.
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Frequently Asked Questions
Donne Biryani is a traditional biryani from Karnataka India known for its unique preparation and serving style. It is typically served in eco-friendly leaf containers called “donne” which add a distinct aroma and flavor to the dish.
Marinate the chicken for at least 30 minutes. For best results marinate it for 2-3 hours or overnight in the refrigerator.
Donne Biryani is typically served with onion raita, boiled eggs, and lemon wedges. You can also serve it with a side of salad or pickle.
