Thursday, 16 January 2014

Donne Biryani



Donne Biryani is very famous in Bangalore."Donne" means big sized cups /bowls made from areca nut palm leaf . These are eco friendly disposable plates and cups.As Biryani will be served on these plates/bowls it is popularly known as "Donne Biryani".Unlike authentic biryani's, this biryani is not layered nor cooked in dum.This is very similar to preparing any
Pulao but its cooked with mutton/chicken stock.In Bangalore there is a restaurant which is very famous for Donne Biryani and its known as "Banshankri Donnne Biryani" .As the restaurant is very small and crowded all time ,i never got a chance to visit there.Once it happened so that my Hubby and his cousin parceled Donne Biryani and brought for me to taste at home and asked me to recreate the same.After tasting each grain of that biryani i came up with my own recipe by making some kind of fusion with pulao and biryani .And i named it as Banshankari donne biryani and served to GP,all he said was it was better than "Banshankari Donne Biryani" and relished the taste!

Ingredients:

Category:Non-Vegetarian | Cuisine :India | Course: Main
Prep Time: 30 Minutes(Inactive)| Cooking Time:45 Minutes | Serves:5

For Marination
Mutton/Chicken: 1/2 Kilo
Hung Curd: 1/2 Cup
Ginger Garlic Paste: 1Tsp
Chilly Powder: 1 Tsp
Turmeric:1/2 Tsp
Oil:1/2 Tsp
Salt:1 Tsp

For Grinding:
Onion : 2 Medium
Ginger Garlic Paste:2 Tbsp
Green Chilly:6-8
Clove:3
Cinnamon:2 " inch sticks
Mace/Javithri: 2-3 Strands
Black Peppercorns:3/4 Tsp
Green Cardamom: 3 Pods
Saunf / Fennel Seeds: 1 Tsp
Stone Flower: 1/2 Tsp (Firmly pressed)
Mint /Pudeena Leaves: 1/2 Cup
Coriander Leaves:1/2 Cup
Oil:2 Tbsp
Ghee:1Tbsp

Other Ingredients:
Jeera Rice:2 Cup
Bay Leaf:2 
Cloves:2
Cinnamon:1/2 " Stick
Green Cardamom:2-3
Black Cardamom:1-2
Kasoori Methi / Dried fenugreek Leaves:
Lemon Juice: 1/2 Tbsp
Oil:2 Tbsp + 1 tsp
Ghee: 1 Tbsp
Salt to Taste

Method:
Marinate Mutton / Chicken with all the ingredients listed under "Marination" for minimum 30 minutes preferably in refrigerator.



Take a nonstick pan ,add oil ,ghee and fry all the spices listed under " grinding".Add GG paste,onion fry till onion ,green chilies and fry well.Finally add Mint and Coriander leaves saute for a minute .




Once cooled grind it to a fine paste .(Don't Add water for grinding).



Take a pressure Cooker,add 1 Tsp of oil ,add marinated mutton/chicken saute for a minute and cook for 10 minutes,add 3 cups of water,1 Tsp salt and pressure cook for 1 whistle for chicken and 2 whistles for Mutton.Once pressure is released ,separate chicken/mutton and stock.Soak jeera rice /samba rice for 10 minutes ,drain water and set aside.




Take a thick bottom pan/handi .Heat oil ,ghee add bay leaf,cloves,cinnamon,black Cardamom,green cardamom once aroma comes add grounded paste saute for 2 minutes.



Add  cooked chicken/mutton pieces mix well and cook for a minute.Add drained jeera rice .



Mix jeera rice with chicken/mutton pieces and cook for 3 minutes.Finally add  seperated mutton/chicken stock.



Once it starts to boil,add kasoori methi ,salt to taste and lemon juice.Close lid and cook till done.

 
Serve hot with boiled eggs,onion rings and lemon wedges.


My Notes:
  • More hours you marinate chicken/mutton ,more flavorful it will be.
  • If you are adding lemon juice while cooking add only to boiling water. If you add to cold water it turns bitter after cooking.
  • Jerra rice is preferable over basmathi rice for this type of Donne Biryani.
  • Salt required should be approximately 4 Tsp inclusive of marination,chicken stock and for rice.


















3 comments:

  1. Seems simple enough to make... Will prepare it sometime. Thanks for the recipe!

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    Replies
    1. You are Welcome.Yeah,its simple and tastes really good especially because of stone flower.

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