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Chicken Donne Biryani

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Time40 Min
DifficultyIntermediate
Serves1

Chicken Donne Biriyani recipe is a local hit popular in eateries and restaurants around Bangalore. The word 'Donne' means cups that are made using dried plantain leaves. Marinated chunks of juicy chicken along with rice is cooked with masalas in copper vessels on a stovetop in the open. The aromatic smells of the Biriyani end up attracting foreigners and locals alike as they pass by. There's simpl ... y no way to describe Chicken Donne Biriyani to an outsider. When you dig into its speciality Seerage Samba rice, the burst of flavours hits your tastebuds instantly. As you're exploring the medley of spices, the raita cools down your tongue with a hint of onion and fresh coriander. Chicken Donne Biryani ingredients are also kept clean and simple. If you enjoy homemade dishes that are light on the stomach, you will love it. You can prepare Chicken Donne Biriyani at home and serve it alongside sprouts and carrots salads and a glass of Lassi. The piping hot taste of Biriyani is always whetted with a chilling beverage like buttermilk and that is mostly how the locals there prefer it. To learn how to make Chicken Donne Biriyani, take a look at our Chicken Donne Biriyani video online

Nutrition Info. (per serving)

ProteinFatCarbsFibre599 Cal599 Cal599 Cal599 Cal
  • 38gProtein
  • 21gFat
  • 61gCarbs
  • 16gFibre

Ingredients

Poultry

Chicken Bones

Chicken Bones

2 units

Chicken Breasts

Chicken Breasts

1 unit

Fruits & Vegetables

Coriander W/o Roots

Coriander W/o Roots

0.25 unit

Ginger

Ginger

3 small pieces

Onion

Onion

1.25 cups

Tomato

Tomato

0.25 cups

Curry Leaves

Curry Leaves

2 leafs

Mint W/o Roots

Mint W/o Roots

0.75 cups

Spinach W/o Roots

Spinach W/o Roots

5 leafs

Dry Grocery

Seeraga Samba Rice

Seeraga Samba Rice

0.5 cups

Peanut (with Skin)

Peanut (with Skin)

1 tablespoon

Refined Oil

Refined Oil

3 teaspoons

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Mustard Seeds

Mustard Seeds

1 pinch

Asafoetida/hing

Asafoetida/hing

1 pinch

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

1 unit

Red Chilli Powder

Red Chilli Powder

1 pinch

Coriander Powder

Coriander Powder

0.5 teaspoons

Garam Masala

Garam Masala

0.5 teaspoons

Salt

Salt

1.25 teaspoons

Black Salt

Black Salt

1 pinch

Bay Leaf

Bay Leaf

0.5 leafs

Cinnamon Sticks

Cinnamon Sticks

1 unit

Cloves

Cloves

2 units

Green Cardamom

Green Cardamom

2 units

Star Anise

Star Anise

1 unit

Javitri/mace

Javitri/mace

1 small piece

Cardamom Powder

Cardamom Powder

1 pinch

Dairy

Curd

Curd

1.25 cups

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

2 teaspoons

Other

Water

Water

1.25 glasses

Garlic

Garlic

3 pieces

Green Chillies

Green Chillies

2 units

Jeera Powder

Jeera Powder

0.5 teaspoons

Coriander Leaves

Coriander Leaves

0.5 cups

Directions
1
In a heavy bottom vessel, add Water, Chicken Bone and bring to boil. Drain the water and wash the bone again.
2
In a heavy bottom vessel, add Water, boiled Chicken Bone, Coriander Roots, roughly cut Onion, Ginger, Garlic and simmer for 3 hrs.
3
Strain the stock and keep aside for later use.
4
In a bowl, add Water, Jeera Rice and soak for 30 mins.
5
Heat pan and roast Peanuts on medium flame. Allow it to cook and remove the skin, set aside.
6
Heat Oil in pan. Add chopped Ginger, Garlic, Green Chillies and saute.
7
Add sliced Onion and saute till golden brown.
8
Add sliced Tomato, roasted Peanuts and saute.
9
Add Sesame Seeds and saute.
10
Remove it to a blender and make a fine past.
11
Heat Oil in pan. Add Curry Leaves, Mustard Seeds, Hing, Byadgi Chilli and saute.
12
Add the above Onion Peanut Paste and saute.
13
Add Red Chilli Powder, Coriander Powder, Garam Masala, Salt and saute.
14
Add Water and cook on low flame.
15
Remove it to serving bowl and keep aside.
16
In a mixing bowl, add Curd, chopped Mint Leaves, Cumin Powder and Black Salt. Mix it well.
17
Take it out to a serving bowl and set aside.
18
In a blender, add Mint Leaves, Coriander Leaves, Ginger, Garlic, Green Chilli, Spinach, Water and make a fine paste.
19
Remove it to a bowl and set aside.
20
In a bowl, place the Chicken Cubes and add Ginger Garlic Paste, Salt, Green Masala Paste and mix it well. Keep aside for later use.
21
Heat Oil in pan. Add Green Cardamom, Bay Leaf, Clove, Cinnamon Stick, Star Anise and saute till crackle.
22
Add sliced Onion, chopped Green Chillies and saute till golden.
23
Add Cumin Powder, Coriander Powder, Garam Masala, Mace Powder, Green Cardamom Powder, Salt and saute for some time.
24
Add remaining Green Masala Paste and saute till raw flavor disappear.
25
Add marinated Chicken and saute for some time.
26
Add Curd and Chicken Stock and cook.
27
Add rice and mix it well. When it boils, put it on dum till it cooked properly.
28
Remove it to a serving bowl and serve with Raita and Salan.

Success!

We hope you had fun making it! Enjoy the meal.

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