Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.
Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…
- Chicken – ½ kg
- Jeera Rice / Jeeragasamba Rice – 2 cups
- Green chilies – 2 nos
- Ginger – 1 “inch stick
- Garlic – 5 cloves
- Ginger-garlic paste – 2 tsp
- Turmeric powder – ½ tsp
- Coriander leaves – ½ cup
- Mint leaves – ½ cup
- Clarified butter – 2 tbsp
- Oil – 1 tbsp
- Cinnamon – 2 nos (1 “inch stick)
- Cloves – 5 nos
- Cardamom – 2 nos
- Star anise – 2 nos
- Bay leaf – 2 nos
- Wash and drain the water from the rice and keep it aside.
- Wash and drain the water from the chicken and keep it aside.
- Peel and roughly chop the onions.
- Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
- Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
- Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
- Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
- Add in the chicken with little salt and cook until the chicken turns pale white in color.
- Add in the rice with little salt and cook until the raw smell goes off.
- Pour in 5 cups of water followed by 2 tsp of lemon juice.
- Pressure-cook for 3 whistles.
- Remove from fire and open the lid when the pressure subsides.
Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.