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Donne Biryani

Donne Biryani

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Donne Biryani is a fragrant and spicy South Indian biryani, made with tender meat, jeera rice, and a unique blend of aromatic spices. It is served traditionally in a leaf cup, that is beloved in Karnataka and beyond.
Course Dinner, Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author sumisculinarynotes

Ingredients

For Marination:

  • 500 gms Chicken cleaned and cut
  • 2 tbsp Yoghurt/curd
  • ¼ tsp turmeric powder
  • 1 tsp Red chilli powder
  • 1 tbsp Ginger-garlic paste
  • Salt

For Masala Paste:

  • 1 tbsp oil
  • 2 Cloves
  • 1- inch stick Cinnamon
  • 1 Cardamom
  • ½ tsp cumin seeds
  • ¼ tsp peppercorns
  • 1 small-sized onion
  • 1 small piece Stone flower dagad phool (optional)
  • 2-3 Green chillies adjust to your spiciness
  • Handful of Fresh coriander leaves
  • Handful of Mint leaves

For Biryani:

  • 3 tbsp Oil
  • 2 tbsp Ghee
  • 1 Bay leaf
  • 1- star anise
  • 1 tsp coriander powder
  • 2 Onions thinly sliced
  • 1 Tomato chopped
  • 1 ½ cups Seeraga Samba rice approx. 250gms (soaked for 20 minutes)
  • 3 cups Water adjust according to rice type
  • Juice of one lemon
  • Salt to taste

Instructions

Marinate the Chicken

  • In a bowl, combine chicken with yoghurt, turmeric, chilli powder, ginger-garlic paste and salt.
  • Mix well, cover, and let it marinate for at least 30 minutes (preferably 2-3 hours).

Prepare Masala Paste

  • Heat oil in a pan. Add cloves, cinnamon, cardamom, stone flower, cumin seeds, and peppercorns.
  • Add green chillies and onion and saute until the onions turn translucent.
  • Add the coriander and mint leaves. Sauté for 2-3 minutes.
  • Cool and grind into a fine paste.
  • Wash and soak the rice in water for 20 minutes.

Cook the Biryani

  • Heat oil and ghee in a heavy-bottomed pot.
  • Add bay leaves, and star anise followed by onions. Sauté until golden brown.
  • Stir in the chopped tomatoes and cook until soft.
  • Add the coriander powder and saute for a minute.
  • Add the marinated chicken and ¼ cup water and cook until tender.
  • Add the ground masala paste and sauté until the oil separates.
  • Adjust salt and mix well.
  • Pour only 2 cups of water into the masala, as 1/4 cup was already added while cooking the chicken. The chicken will release additional moisture. Bring it to a boil.
  • Add soaked and drained rice to the pot. Mix gently to coat it with the masala.
  • Add the juice of one lemon and mix.
  • When the water and rice are at the same level, lower the flame and cook for 15-20 minutes or until the rice is cooked and fluffy.
  • Garnish with coriander leaves and serve hot in donne or regular bowls.

Notes

Marination: Marinate the meat with spices and yoghurt for at least 1-2 hours to enhance flavour and tenderness.
Use Seeraga Samba Rice: While basmati rice is common, authentic Donne Biryani uses Seeraga Samba rice for its aroma and texture.
Control Water Quantity: Add water carefully to ensure the rice is perfectly cooked without becoming mushy.
Use Banana Leaf for Authenticity: If possible, serve in banana leaf cups to capture the traditional smoky aroma.
Cook on Low Heat: Once the water and rice are at the same level, cook on low heat for even cooking and infused flavours.
Rest Before Serving: Allow the biryani to rest for 10-15 minutes after cooking to let the flavours meld together.