Chicken Donne Biryani
Aromatic Bengaluru-style biryani featuring tender chicken and short-grain rice cooked in a vibrant green masala of mint and coriander. This one-pot meal is famous for its fresh, herby flavor and is traditionally served in a palm leaf bowl (donne).
For 4 servings
Preparation: Rice and Chicken
- Rinse the Jeeraga Samba rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely and set aside.
- In a mixing bowl, combine the chicken pieces, whisked curd, turmeric powder, and 1 teaspoon of salt. Mix well to coat the chicken evenly. Let it marinate for at least 20-30 minutes at room temperature.
Create the Green Masala Paste
- In a blender jar, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, 1 roughly chopped onion, cinnamon stick, cloves, and green cardamom.
- Grind to a smooth, thick paste. Add a tablespoon or two of water only if necessary to facilitate grinding.
Sauté Aromatics
- Place a 5-liter pressure cooker or a heavy-bottomed pot on medium-high heat. Add the ghee and vegetable oil.
- Once hot, add the bay leaf, star anise, and mace. Sauté for about 30 seconds until they release their aroma.
- Add the remaining 1 thinly sliced onion and sauté for 8-10 minutes, stirring frequently, until it turns deep golden brown.
Cook the Masala and Chicken
- Add the prepared green masala paste to the cooker. Sauté for 6-8 minutes, stirring continuously, until the paste darkens in color and oil begins to separate from the sides. This step is crucial to cook out the raw flavor.
- Add the marinated chicken pieces to the cooker. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned and no longer pink.
Combine Rice and Pressure Cook
- Add the drained, soaked rice to the cooker. Gently stir for 1-2 minutes to toast the rice and coat it well with the masala, being careful not to break the grains.
- Pour in 3.5 cups of water, the remaining 1 teaspoon of salt, and the fresh lemon juice. Give it a final gentle stir.
- Secure the lid of the pressure cooker. Cook on high heat for 1 whistle. Immediately reduce the heat to the lowest setting and cook for exactly 5 minutes.
- Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes. Do not force release the pressure.
Rest and Serve
- Once the pressure has fully released, open the lid. Let the biryani rest undisturbed for 10 minutes. This allows the rice grains to firm up and absorb any remaining steam.
- Gently fluff the biryani from the sides using a fork or a spatula to separate the grains.
- Serve hot, traditionally in a 'donne' (palm leaf bowl), with a side of onion-cucumber raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The 1:1.75 rice-to-water ratio is crucial for Jeeraga Samba rice. Adjust if using a different type of short-grain rice.
- 2Sautéing the green masala until oil separates is the most important step for a flavorful, non-raw tasting biryani.
- 3Don't skip the 10-minute resting period after opening the cooker. It prevents the rice from becoming mushy and ensures perfect texture.
- 4For a richer flavor, marinate the chicken for a few hours or overnight in the refrigerator.
- 5Ensure your curd is not too sour, as it can affect the final taste of the biryani.
- 6Use the freshest coriander and mint leaves possible, as they are the star ingredients and define the biryani's unique flavor.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of mixed vegetables like carrots, beans, peas, and potatoes, or use 250g of paneer or mushrooms. Add them after sautéing the masala and cook for a few minutes before adding the rice.
Mutton Donne BiryaniMutton Donne Biryani
Substitute chicken with 500g of mutton pieces. After searing the mutton, add 1 cup of water and pressure cook for 4-5 whistles before adding the rice and remaining water. Adjust total water accordingly.
With Coconut MilkWith Coconut Milk
For a creamier and richer flavor, replace 1 cup of water with 1 cup of thin coconut milk. This adds a subtle sweetness that complements the herby masala.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, essential for muscle building, tissue repair, and maintaining a healthy metabolism.
Rich in Fresh Herbs
The abundant use of coriander and mint leaves provides antioxidants, vitamins, and minerals. Mint is also known to aid digestion and soothe the stomach.
Anti-inflammatory Properties
The green masala paste is packed with ginger, garlic, and turmeric, all of which are renowned for their powerful natural anti-inflammatory and immunity-boosting properties.
Frequently asked questions
Donne Biryani is a popular style of biryani from Bengaluru, Karnataka. 'Donne' refers to the eco-friendly bowls made from dried palm leaves in which it is traditionally served. Its signature green color comes from a generous amount of fresh coriander and mint leaves ground into a masala paste.