Chicken Donne Biryani

I am no Biryani expert albeit days like today .

Midweek called for some super yummy chicken biryani and I decided to go Karnataka style.

As I rushed through the cook in a jiffy , I somehow missed using the short grain rice but the end result , in all honesty , was equally yummy and flavorful. Traditionally this biryani is made using the South indian short grained Jeera Samba rice , which when cooked along with freshly ground masala & doused in a coriander mint leaf concoction , is an absolute flavor bomb.

"Donne" in the local language means large cups made with dried palm leaves. The steaming hot biryani is served in this Donne and hence the name of the biryani.

Things you will need

For the Marination

• 500 - 600 gms chicken , washed and cleaned

• 1/2 cup curd

• 1 1/2 teaspoon turmeric powder

• 1 teaspoon lemon juice

• Salt , to taste

For the Green biryani masala

• 1/2 cup coriander leaves

• 1/4 cup mint leaves

• 02 tbsp kasuri methi leaves

• 2-3 green chillies

• 03-04 pepper corns

Other ingredients

• 1 1/2 cups jeera samba rice , pre washed and soaked

• 2 tablespoons ghee

• 1 whole bay leaf

• 1 inch cinnamon stick

• 2 cloves

• 2 pods of cardamom

• 2 small star anise

• 2 onions , thinly sliced

• 1 1/2 tbsp Ginger , finely chopped

• 1 1/2 tbsp Garlic , finely chopped

• Salt , to taste

Steps to follow :

1. To begin making the biryani , thoroughly clean and wash the chicken pieces. In a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice. Keep aside

2. For the green biryani masala : In a mixer-jar combine the coriander leaves, mint leaves, peppercorns and green chilies and grind to a thick fine paste along with some water. Add in the Kasuri Methi and transfer this to a bowl and set aside.

3. To make the Donne Biryani, in a heavy bottomed pan, heat ghee - add in all the whole spices and let this sizzle. Once the whole spices have sizzled , add in the ginger and garlic paste along with the sliced onions and fry until the onions turn golden brown in color. Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade. Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.

4. Finally add in the freshly ground green biryani masala and the washed and drained rice along with 3 cups of water into the pan. Give the biryani a good mix and cover the pan. Turn the flame to the lowest heat.

5. After 20-25 minutes, check if the chicken and rice is done. If its is done, lightly fluff up the Biryani with a fork and transfer onto a serving plate and serve piping hot.

6. Serve with Raita .