Chicken Donne Biryani Recipe – Bangalore Shivaji Military Style
Description:
A beloved specialty of Bangalore, the Chicken Donne Biryani is a fragrant, flavorful dish that blends aromatic spices with tender chicken and Seeraga Samba rice. This delightful biryani is a favorite among locals and tourists alike, often found in many street-side vendors and restaurants across the city. This recipe captures the authentic Bangalore Shivaji Military style, known for its unique method of cooking and rich flavor profile. The key to this dish lies in the marination of chicken and the green biryani masala, which elevates the flavor of the rice and chicken combination. Perfect for a grand family meal or a special occasion, the Chicken Donne Biryani brings the authentic taste of Karnataka to your table.
Cuisine: Karnataka
Course: Main Course
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (washed and cleaned) | 500 grams |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Turmeric powder (Haldi) | 1 1/2 teaspoon |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| For the Green Biryani Masala | |
| Coriander (Dhania) leaves | 1/2 cup |
| Mint (Pudina) leaves | 1/4 cup |
| Green chillies | 4 |
| Other Ingredients | |
| Seeraga (Jeeraga) Samba rice | 1 1/2 cups (washed and soaked) |
| Oil | 2 tablespoons |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Star anise | 2 |
| Onions (thinly sliced) | 2 |
| Ginger (finely chopped) | 1 1/2 tablespoons |
| Garlic (finely chopped) | 1 1/2 tablespoons |
| Salt | To taste |
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Instructions
1. Marinate the Chicken
To begin making the Chicken Donne Biryani, ensure the chicken pieces are thoroughly cleaned and washed. In a large mixing bowl, combine the chicken with curd (yogurt), turmeric powder, salt, and lemon juice. Gently massage the mixture into the chicken for about 5 minutes. Allow the marinated chicken to rest for a minimum of 30 minutes, ensuring the flavors infuse well.
2. Prepare the Green Biryani Masala
In a blender or mixer jar, combine the coriander leaves, mint leaves, and green chillies. Add a little water to grind them into a smooth, thick paste. Transfer this paste to a bowl and set it aside for later use.
3. Cook the Biryani
In a heavy-bottomed pan, heat the oil on medium flame. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, cardamom, and star anise. Allow them to sizzle in the oil, releasing their aromas.
Next, add the finely chopped ginger and garlic. Sauté for a minute until the raw aroma fades. Add the sliced onions and cook them until golden brown, which should take about 5 minutes. This step is crucial as it imparts a deep flavor to the biryani base.
4. Add the Chicken and Biryani Masala
Once the onions are golden, add the marinated chicken along with the yogurt mixture. Mix well, ensuring that the chicken is well-coated in the spices and yogurt. Continue cooking the mixture for 5-7 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
Add the freshly prepared green biryani masala and mix everything thoroughly. At this point, add the soaked and drained Seeraga Samba rice. Stir gently to combine the rice with the chicken and spices.
5. Cooking the Biryani
Add 3 cups of water to the pan and give it one last mix. Bring the mixture to a gentle boil. Once boiling, reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid.
To ensure proper sealing of the biryani, heat a separate saucepan with water until it comes to a boil. Once boiling, turn off the flame and place this hot water pan on top of the lid of the biryani pan. This traditional technique allows the heat to circulate from the top, ensuring the biryani cooks evenly.
6. Resting and Final Fluffing
Allow the biryani to cook on low heat for 20-25 minutes. After this time, check the rice and chicken for doneness. The rice should be tender, and the chicken should be cooked through. Fluff the biryani gently with a fork, ensuring the rice doesn’t break.
7. Serve and Enjoy
Carefully transfer the Chicken Donne Biryani to a serving platter, serving it piping hot. For a complete meal, pair it with Pudina & Dhaniya Raita, Roasted Papad, and Satvik Carrot Sprout Salad. This makes for a delightful, hearty Sunday lunch or a festive gathering.
Serving Suggestions
The rich flavors of Chicken Donne Biryani are best complemented with a refreshing raita and crisp sides like papad and salad. You can also serve it with a cooling cucumber and mint raita for an extra burst of freshness.
Enjoy the traditional taste of Bangalore’s Shivaji Military style Chicken Donne Biryani, and experience the magic of Karnataka’s culinary heritage right in your own kitchen!
Let me know if you’d like any adjustments or further details to the recipe!
