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.
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.
Grind fresh coriander leaves, mint leaves, green chilies, ginger, and garlic into a smooth paste. Set aside.
Wash and soak the rice for 30 minutes. Cook it until 70% done and set aside.
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.
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.
Serve the Donne Biryani hot, garnished with boiled eggs, onion raita, and lemon wedges.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.