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Donne chicken biriyani

Donne biryani is the most popular biryani in the city of Bangalore. The biryani served in a large palm leaf cup called Donne. This biriyani uses a special rice called the seeraga samba which is famous in south Tamil Nadu. Chicken Donne biryani goes well with salna and raitha. We Can also prepare biriyani with mutton and vegetables too.


Jeeraga samba rice - 2 cups

Chicken -1/2 kg

Onions 250 gm 2 medium sized

Tomato 1 medium sized (optional)

Green chilly 6 to 7 no's

Red chilly powder - 1 teaspoon

Pepper - 1/2 teaspoon

Ginger garlic paste 3 tablespoons.

Curd - 3/4 cup.

Coriander leaves - 1/2 bunch (full hand)

Mint leaves- 1/2 bunch full hand. 

Kasthuri methi 1 teaspoon

Oil - 50 ml

Ghee 3 spoon

salt to taste

Whole garam masala

Cinnamon - 2 inch 

Cardamom - 5

Cloves - 6

Bay leaf 1

Star anise- 1 

Shahi jeera - ½ teaspoon

Flower stone 3 no's


Marinate the chicken with red chili powder, salt, ginger garlic paste and set aside for an hour.
  1. Initially we have to do 2 kinds of paste.

  2. Paste 1 - Sauté 1 medium sized sliced onion, 6 green Chiles, 1 inch strip cinnamon, 3 cardamoms, 3 cloves,1 teaspoon pepper in 2 teaspoons of oil, until onion become golden brown. let it cool down and grind it into a paste.

  3. Paste 2 - In the same pan, add bunch of mint leaves (around 1 cup) and coriander leaves (around 1 cup) until it softens. let it cool down and grind it to a paste.

  4. Take a large enough vessel to make a biryani, add oil, ghee, whole garam masala (cinnamon, cardamon, cloves, bay leaf, star anise, shahi jeera, flower stone) and onion. sauté till brown stage. Add 1 teaspoon of Kasthuri Methi. Do not skip the Kasthuri Methi.

  5. Add chicken, mix it well and let it cook for 5 minutes, then add Blended onion paste, sauté for 1 minute. 

  6. Add green (coriander and mint paste) paste, coriander powder, chilli powder and curd, mix it well. Leave it 10 minutes until the chicken is half cooked.  Leave it until the gravy is consistent. (Cook until oil comes out)

  7. Add 4 cups of water (2:4) to boil, check the salt before adding soaked rice. mix it well. close the lid and let it cook for 5 minutes at low flame. Switch off the flame Dum it for 30 minutes.

  8. Finally add 1 teaspoon of ghee and serve it with raita and brinjal gosthu.



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