Bangalore Donne Chicken Biryani Recipe
40 minutes
907 reads
About Bangalore Donne Chicken Biryani Recipe
Experience the authentic flavors of Bangalore with this Donne Chicken Biryani recipe! A beloved specialty, this biryani boasts a unique aromatic blend of chicken, spices, and herbs, traditionally served in a leaf bowl called a 'donne.' It's a flavorful twist on classic biryani, juicy and delicious, perfect for a cozy lunch or special occasion.Inspired by a fellow blogger's recipe and reminiscent of the famous Anganan Biryani, this version adds a few unique touches that make it truly special. My kids loved it, and I know your family will too!This recipe is easily adaptable—try it with lamb or vegetables for a versatile meal. Serve hot and fresh right off the stove for the best flavor experience.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken bone-in, thighs and drumsticks recommended
- 2 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Salt adjust to taste
Rice
- 2 cup Basmati Rice jeeragasamba rice preferred, or long-grain basmati
Aromatics & Spices
- 2 Chilies finely chopped, green
- 1 inch Ginger peeled and roughly chopped
- 5 Garlic Cloves peeled
- 1 inch Cinnamon Stick
- 5 Cloves
- 2 Cardamom Pods green cardamom preferred
- 2 Star Anise
- 2 Bay Leaves tej patta
- 1/2 cup Coriander dhania, chopped
- 1/2 cup Mint Leaves chopped
- 1 medium Onion roughly chopped
Fats & Liquids
- 2 tbsp Ghee ghee
- 1 tbsp Vegetable Oil
- 5 cup Water
- 2 tsp Lemon Juice
Instructions
Prepare the Ingredients
- Wash the rice and chicken thoroughly and set aside.
- Roughly chop the onion.
Make the Spice Paste
- Heat 1 tbsp of oil in a pan. Add 1 star anise, 1/2 the cinnamon stick, 2 cloves, 1 cardamom pod, the ginger, garlic, onion, mint, and coriander.
- Cook until onions are golden brown and fragrant.
- Remove from heat, cool, then blend into a smooth paste with a little water.
Cook the Chicken
- Heat ghee and remaining oil in a pressure cooker. Add remaining cinnamon, cloves, star anise, cardamom, and bay leaves. Saute briefly.
- Add the ginger-garlic paste; cook until fragrant.
- Stir in the spice paste, turmeric, and salt. Cook until the paste darkens slightly and the raw smell is gone.
- Add the chicken and cook until it loses its raw pink color.
Add Rice and Cook
- Add the rice and remaining salt, stir to combine.
- Pour in the water and lemon juice.
- Pressure cook for 3 whistles.
- Remove from heat; allow pressure to release naturally.
Serve
- Serve hot. Garnish as desired. Enjoy with raita (yogurt dip), boiled eggs, and/or chicken kebabs.
Recipe Notes
Expert Tips for the Best Donne Chicken Biryani:
- Use high-quality basmati rice for the best texture and flavor. Jeeragasamba rice, if available, is highly recommended for its unique aroma.
- Don't overcook the chicken. It should be tender but still slightly firm.
- For extra flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- Adjust the amount of water according to your rice and desired consistency. Slightly less water will result in a drier biryani.
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Recipe Nutrition
Calories: 470kcalCarbohydrates: 64gProtein: 15gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 51mgSodium: 100mgPotassium: 217mgFiber: 3gSugar: 1gVitamin A: 83IUVitamin C: 4mgCalcium: 53mgIron: 2mg
Madraasi Deepa
Articles: 146
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This is awesome! Can’t wait to cook it.
Such a flavorful dish! Can’t wait to taste it.
I’m in love with this recipe already!