📝 About This Recipe
Hailing from the bustling military hotels of Bengaluru, Donne Biryani is a rustic, fragrant masterpiece known for its iconic green hue and short-grain Jeera Samba rice. Unlike its long-grained Hyderabadi cousin, this dish is celebrated for its intense herbal aroma derived from a fresh paste of cilantro and mint, traditionally served in eco-friendly 'donne' (dried palm leaf bowls). It offers a perfect balance of spicy, earthy, and citrusy notes that capture the soul of South Indian comfort food.
🥗 Ingredients
The Rice & Meat
- 2 cups Jeera Samba Rice (soaked for 20 minutes and drained)
- 500 grams Chicken (bone-in, cut into medium pieces)
The Signature Green Paste
- 1 large bunch Fresh Cilantro (roughly chopped)
- 1/2 cup Fresh Mint Leaves (tightly packed)
- 6-8 pieces Green Chilies (adjust to spice preference)
- 2 inch Ginger (peeled and sliced)
- 10-12 pieces Garlic Cloves (peeled)
Aromatics & Spices
- 4 tablespoons Oil or Ghee (a mix of both is preferred)
- 2 large Red Onions (thinly sliced)
- 1 set Whole Spices (2 bay leaves, 4 cloves, 2 cardamom pods, 1 inch cinnamon stick, 1 star anise)
- 1/4 cup Curd (Yogurt) (whisked until smooth)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt
- 3.5 cups Hot Water (ratio of 1:1.75 rice to water)
👨🍳 Instructions
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1
Wash the Jeera Samba rice gently under cold water until the water runs clear. Soak it for 20-30 minutes, then drain completely and set aside.
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2
In a blender, combine the cilantro, mint, green chilies, ginger, and garlic. Add a splash of water and grind into a smooth, vibrant green paste.
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3
Heat the ghee and oil in a heavy-bottomed pressure cooker or a large pot (handi) over medium heat.
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4
Add the whole spices (bay leaves, cloves, cardamom, cinnamon, and star anise). Sauté for 30 seconds until they become fragrant and begin to sizzle.
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5
Add the sliced onions and sauté until they turn translucent and slightly golden brown. Do not burn them, as we want to maintain the green color of the dish.
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6
Pour in the prepared green herbal paste. Sauté for 4-5 minutes on low-medium heat until the raw smell of the garlic and ginger disappears and the oil starts to separate from the sides.
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7
Add the chicken pieces and turmeric powder. Stir well to coat the meat in the masala and sear the chicken for 3-4 minutes until the outside is no longer pink.
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8
Lower the heat and stir in the whisked curd. Cook for another 2 minutes until the moisture from the curd reduces slightly.
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9
Add 3.5 cups of hot water and salt to the pot. Bring the mixture to a rolling boil. Taste the water; it should be 'sea-water' salty.
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10
Add the soaked and drained rice along with the lemon juice. Stir gently to ensure the rice is distributed evenly.
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11
If using a pressure cooker: Close the lid and cook for 2 whistles on medium heat. If using a pot: Cover with a tight lid (dum style) and cook on the lowest heat for 15-18 minutes.
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12
Once the cooking time is up, turn off the heat. Do not open the lid immediately! Let it rest for at least 10-15 minutes to allow the grains to firm up and absorb the remaining steam.
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13
Open the lid and gently fluff the rice with a fork, being careful not to break the delicate short grains. Serve hot.
💡 Chef's Tips
Always use Jeera Samba (Seeraga Samba) rice; Basmati will not provide the authentic texture or aroma of a true Donne Biryani. Ensure the green paste is sautéed until the oil separates; this step is crucial to remove the raw 'grassy' taste of the herbs. Use hot water instead of cold water when adding it to the rice to maintain the temperature and ensure even cooking. If you prefer a darker green color, add a handful of blanched spinach to the green paste. Resting the biryani after cooking is the secret to non-sticky, perfectly separate grains of rice.
🍽️ Serving Suggestions
Serve traditionally in 'Donne' (dried palm leaf bowls) for an authentic rustic experience. Pair with a cool Onion Raitha (yogurt dip) to balance the heat of the green chilies. Include a side of 'Kushka' gravy or a spicy Egg Masala. Serve with a wedge of lime and sliced raw red onions on the side. A glass of chilled buttermilk (Chaas) makes for the perfect refreshing accompaniment.