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Bangalore style Chicken Donne Biryani by Shilpa Razniewska

Serves: 6-8Category: ChickenRecipe course: MainsMachine: Food ProcessorTotal time (min.): 75 
bangalore-style-chicken-donne-biryani.png bangalore-style-chicken-donne-biryani.png

This Biryani is famous in the city of Bangalore where Shilpa was born. It’s served in a dried palm leaf cup which is called Donne in Kannada the local language, hence the name Donne Biryani. It’s sold in many restaurants and street vendors, prepared in a large pot. It’s different from the typical Biryani, its masala is made with a blend of fresh coriander leaves, mint leaves, fresh green chilli and onion, then cooked with basic spices. Best served piping hot and enjoyed along with cooling raita and a Scrumptious boiled egg.

Ingredients

To marinate the chicken:

To grind the masala:

To cook:

To serve:

For raita :

Tools

Method

For the Raita:

  1. Mix everything together and set aside or refrigerate until use. Method

For the biryani :

  1. Marinate the chicken using the spices under marination and set aside for at least 30 mins or overnight.
  2. Wash the rice at least twice and keep it soaked in a bowl of water until use
  3. Add ingredients under - To grind masala into your Kenwood Blender jar add just 1/2 cup of
    water and blend until smooth. Set aside. The masala should be a thick paste, don’t make it
    too watery.
  4. In a heavy bottom deep pot, heat the ghee or oil, add all spices, and fry on medium heat for about 1 to 2 minutes until it turns aromatic but not burnt.
  5. Add the ground masala paste into the pot, get all the masala from the blender, you can
    add a splash of water to get it all out. Mix and let it simmer on medium-low heat until the
    water evaporates and oil separates. This process should take about 4 to 5 minutes.
  6. Add the marinated chicken and mix well. Stir everything well combined. Let it simmer for
    about 6 to 8 mins on medium-high heat.
  7. Now drain all the water from the rice and add it to the pot. Stir well, mix everything
    together. Add the hot water, add salt to taste and cover and let it cook on low heat until the
    rice is done. This will take about 15 to 20 minutes. Make sure the rice and chicken is well cooked.
  8. Serve warm with raita, fresh cucumber and a hard-boiled egg. Enjoy

Chef's Notes:

  1. Note - You can adjust the green chillies as per your tolerance of heat