Donne biryani – I don’t need to introduce this biryani for Bangaloreans. For people who are new to this biryani, let me tell you what it is. Donne biryani is the most popular biryani recipe in and around Bangalore. You can find many hotels serving this biryani in areas like Banashankari, Chickpet, Rt nagar, Rajaji nagar etc. As far as I know, the most popular one is “Shivaji Military hotel”-Jayanagar. This biryani is usually served in a big, hand pressed bowls made of plantain leaf ( as shown in the pic).It is called as “Donne” in Kannada. So this biryani is fondly called as donne biryani. Being a Bangalore resident for ten years, it would be unfair if I don’t post this recipe in my Sunday biryani series. I was introduced to this biryani by my friend Megha.
Once when I went to her house, she showed me a parcel of donne chicken biryani and told about its popularity. Even though I couldn’t taste it,the smell and its green color was attractive and unique to me. At that time, I told Megha I will try this biryani in my vegetarian way. Finally, it happened yesterday. I referred the recipe from
here &
here and made it. I used potato instead of chicken. I did not marinate as per the original recipe and I did not use the vegetable stock and donne biryani masala powder for cooking. So this recipe has some deviations from the authentic one but still the taste was great.
The flavor of jeera rice( jeeraga samba arisi) along with ground mint+coriander leaves masala paste while cooking was simply awesome. It would make anyone feel hungry. Sendhil, Myself and Raksha loved this biryani a lot. You can also use soya chunks instead of potato. Friends, do try this recipe in a weekend and let me know your feedback 🙂
Donne biryani recipe
Donne biryani recipe – Vegetarian version – Sunday lunch menu – 16
Cuisine: Indian
Category: Lunch
Serves:3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250 ml
- Jeera rice – 1 cup ( A big NOOOO to basmati rice)
- Potato – 2 nos ( optional) OR soya chunks – handful
- Salt – as needed
- Water – 1.75 cups
- Curd -2 tbsp
- Lemon juice – few drops
- Biryani masala powder – 1/2 tsp ( optional. I dint use)
- Kasoori methi – 2 pinches
To saute and grind
- Cooking oil – 1 tbsp
- Big onion – 1 no
- Green chilli – 4 nos( add more for extra spiciness)
- Pepper corns – 3 nos
- Cinnamon – 1 inch
- Cloves -2 nos
- Cardamom – 1 no
- Ginger – 2 inch piece
- Garlic cloves – 8 nos
- Mint + coriander leaves – 3/4 cup
- Turmeric powder – a pinch
To saute
- Cooking oil – 2 tbsp
- Ghee – 1 tbsp
- Cinnamon – 1 inch piece
- Cloves – 2 nos
- Cardamom – 1 no
- Black stone flower – 1 no
- Big onion – 1 no (finely chopped)
- Ginger-garlic paste – 1/2 tsp
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HOW TO MAKE DONNE BIRYANI – METHOD
- Heat a kadai with oil and saute all the ingredients given under”to grind”. Grind them to a smooth paste. Set aside.
- Heat a pressure cooker base adding oil+ghee. Saute the whole spices and big onions till transparent. Add g&g paste and saute till raw smell goes off. Now add the ground masala paste and saute for 2-3 minutes till oil starts to leave. Add donne biryani masala powder (if using) and saute well for few seconds.
- Now add the required water, salt, curd and cubed potato.When the water comes to a roll boil, add the rice, few drops of lemon juice and kasoori methi. Mix well and pressure cook for 1 whistle in low flame. Remove the lid after steam is released. Fluff the rice with fork and serve hot with raita.
Enjoy ! |
Note
- As I mentioned in the ingredients list, a big nooooo to basmati rice. You should use only jeera rice for the best taste.
- To increase the spiciness of biryani, you can add more green chillies while sauting masala. Do not use red chilli powder.
- If you are using soya chunks, soak it in hot water for 15 minutes till it doubles in size. Then squeeze the excess water completely and add to rice.
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Try this easy, yummy, flavourful biryani recipe and enjoy the weekend.
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