BANGALORE STYLE CHICKEN DONNE BIRYANI | SHIVAJI MILITARY STYLE DONNE BIRYANI

Donne Biryani is the speciality of Bengaluru, steaming hot biryani is served in a large dried palm leaf cups called 'Donne' and hence the name., for those who are wondering what donne is, ‘Donne’ translates to big cups made from eco-friendly palm leaves (some are made out of papaya leaves too). This special type of biryani is name donne biryani as the vendors serve piping hot biryani’s in donne (palm leaf cups).

It is truly a special type of biryani, the intoxicating blend of spices, coriander and mint leaves and ghee gives out a quintessential aroma. If you ever come to Bangalore, never miss the chance to taste these delicacies. It’s one of the kinds of biryani that you won’t find anywhere else. Visit ‘Shivaji military hotel’ and S.G Rao Military hotel – two of the city’s legendary (and hard to find) culinary institutions which is known for its donne biryani in Bengaluru.

INGREDIENTS FOR DONNE BIRYANI –

Jeera Sambhar Rice: 500g
Tomato (chopped): 2
Onions (chopped): 1
Marathi Moggu: 2
Chicken: 500g
Green chilli (small): 4-5
Stone flower: 3 pieces
Cinnamon Sticks: 1 inch
Cloves: 3
Bay leaves: 2
Mace (Javitri): 1
Garam masala: 1 tsp
Turmeric: 1 tsp
Jeera powder: 1 tsp
Black pepper powder: 1 tsp
Coriander powder: 1 tsp
Red Chilli Powder: 1 tsp
Mint leaves: Half a handful
Coriander leaves: Handful
Kasoori Methi: 2 teaspoons
Garlic: 15 cloves
Ginger: 1 inch
Curds: 250 ml
Ground coconut: 3 tsp
Ghee: 250ml
Salt: As per taste
Cooking oil: 50ml

DIRECTIONS TO MAKE DONNE BIRYANI –

Marinate the washed chicken with curds, coriander powder, jeera powder, black pepper powder, garam masala, turmeric, and red chili powder.
Set aside for an hour or two.

Making Mint Puree –

In a Kadhai/frying pan, add 2 tsp of ghee along with 1tsp of oil. Remember to keep the flame low at all the times.
Add chopped onions, tomatoes, garlic, ginger, green chili, and coconut.
Roast in low flame for 5 minutes. Then add the mint leaves and coriander leaves, along with 1 tsp kasoori methi.
Always keep in mind that the ratio of mint to coriander is 1:2, otherwise, the pulao has an overly minty taste. Keep stirring and continue to roast for at least 10 more minutes.

Secret Tip : The more you roast the base masala in a slow flame, the more your dish will taste like the military hotel-style version. Make sure you never burn the masala, add a few splashes of water if the masala starts burning. What you are looking for here is a lovely, rich, roasted aroma.

Let the contents of the Kadhai/pan cool for a bit. Proceed to grind the contents to a fine paste in a grinder. Set aside.

Making the Biryani –

In a large vessel, perhaps a biryani pot, add 2 tablespoons of ghee and some oil.
Keep the flame on low here too. Add Cinnamon, Stone flower, Cloves, Bay Leaves, Javithri, and Marathi Moggu.
Wait for a minute or so till you can smell the aroma of the spices. Then add the marinated chicken, along with the masala paste you had prepared earlier.
Fry the chicken for a bit, and a cup of water. Continue till Chicken is about 80% cooked. Always keep the flame on low.
Measure your rice out in cups – and add water from the same cup.
So, if you are adding 4 cups of rice, add 6 cups of water. (Ratio of water to rice is 1:1.5).
Also, be aware that the masala in the vessel already has some water, so adjust accordingly.
Add in the rice first, mix it well with the masala and chicken. Then add the water quickly.
Add Ghee, and lots of it, add 3-4 teaspoons of ghee at this point and mix well. Most people have no idea how much ghee goes into cooking the donne biryani. At Shivaji Military Hotel, for example, they add about 1 liter of ghee to the large biryani pot after adding the rice and water.
Cook on a low-medium flame till about 10% of the water remains.
Stir well once so that the rice on top goes below and gets cooked as well.
Proceed to cover the vessel and cook on low Flame.
You could either seal the lid with dough or add a heavy vessel on top for dum cooking.
Cook for about 15 minutes. Once you open it, the remaining 10% water should have been absorbed.