Recipe for Chicken Donne Biryani made with homemade masala paste and spices from scratch. Recipe with a detailed video.
Donne Biryani – This is a style of biryani that’s made in Bangalore and some parts of Karnataka. It is insanely popular among its famous military hotels and the naati-style (country-style) eateries. The biryani is usually served in a donne / dhonnai which is nothing but large disposable cups made with dried Areca palm leaf. This is a really flavourful biryani that gets its characteristic green and yellow hue from the herb and spice paste that goes into making it. Seeraga samba rice – short-grained aromatic rice is used for making this biryani. This is my take on the donne biryani.
The Herb Masala Paste
The combination of greens, ginger, and garlic is ground into a paste and used for this biryani. The characteristic green yellow color of the biryani comes from this paste and it makes the biryani very aromatic and flavourful.
Marinating the chicken
Marinating the chicken will give a juicy texture to the meat. Minimum of 30 minutes of marination is required.
Spices are roasted in a combination of oil and ghee. Once the spices are roasted, onions are added and cooked till soft. Then, it is followed by adding the ground masala paste, etc., and the works.
Seeraga samba rice is a short-grain, aromatic rice variety that is popular in South India. It is known for its distinct fragrance and is often used to prepare biryanis and pulao. Seeraga samba is the preferred rice for making this biryani.
Apart from the whole spices used, spice powders like meat masala, biryani masala, pepper, and coriander are used for additional flavour. I have just used store-bought masala powders to keep the recipe simple.
Disclaimer – This is just my take on the donne biryani and I am assuring you that this is not in any way the “authentic” style of doing this biryani.
Traditionally country garlic also called locally as naati garlic whose cloves are really small but robust in taste is used for making this recipe. If you cannot source country garlic, regular garlic can be used.
Here are the things you can buy online for making this recipe
Seeraga Samba Rice https://amzn.to/3FX65YY
Meat Masala https://amzn.to/3LVy2UI
Biryani Masala https://amzn.to/40HPIXY
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
OTG Oven https://amzn.to/3WqQu9e
Here is the video of how to make Donne Biryani Recipe | Chicken Dhonnai Biryani Recipe | Bengaluru Miltary Hotel Style Chicken Biryani Recipe
For Marinating Chicken
1 kilogram chicken bone-in
1/4 cup curd
1/2 teaspoon turmeric powder
1 teaspoon salt
For the Green Masala
1/4 cup mint leaves
1/4 cup coriander leaves
2 sprigs curry leaves
6 green chillies
1 inch piece ginger
2 pods country garlic
1 teaspoon kasuri methi
1/4 cup water
2 cups seeraga samba rice
3 tablespoon ghee
3 tablespoon oil (vegetable oil or coconut oil)
1 bay leaf
2 kapok buds (maratti moggu)
1/2 teaspoon fennel seeds
1 star anise
2 piece cassia cinnamon
1/2 cup onions, sliced
1 teaspoon biryani masala powder
1 teaspoon meat masala powder
1/4 teaspoon black pepper powder
1.5 teaspoon coriander powder
4 cups hot water
1 teaspoon salt
1/2 of lime, juiced
1. Soak the rice – Wash and soak the rice just before starting to cook. The rice needs to soak for 30 minutes.
2. Marinate the chicken – Bone-in chicken is preferred while making biryani as the bone has a lot of flavour and it gets into the rice when cooked. Marinate the chicken in curd (plain yogurt), turmeric powder, and salt.
3. Masala Paste – Add all the ingredients listed under green masala to a mixie. Add little water and grind to a fine paste.
Making the Biryani
Take a pan and add the ghee and oil. I have used coconut oil for making this recipe but any vegetable oil or peanut oil can be used. Add the whole spices and the sliced onions. Saute the onions for a few minutes till the onions are soft.
Once the onions are soft, add the ground paste and cook for 3-4 minutes. Add the biryani masala, meat masala, black pepper powder and coriander powder. Cook for a minute.
Add the marinated chicken and mix well to combine. Reduce the flame to low and cover the pot with a lid and cook on a low flame for about 12 minutes. Mix once a while to avoid scorching at the bottom. Also cook on a low flame. Do not add any water for cooking the chicken.
The rice to water ratio is 1 rice is to 2 water. Since we are using 2 cups of rice, add 4 cups of hot water. Mix well. Add the soaked and drained rice, salt and lime juice. Mix well. let the water come to a boil.
Cover the pan with a lid and place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
I made this recipe in a pan and finished cooking it in an oven. If made in the oven rice: liquid ratio to be maintained is 1:2.
If made in the pressure cooker, the rice: liquid ratio to be maintained is 1:1.5. Cook for two whistles and wait for the pressure to settle before opening.
Tip for dum in an OTG oven: Once the meat is cooked and the liquid (water, meat gravy, etc….) is added, it’s important that the liquid comes to a rolling boil. Once it’s boiling add the rice and let it come to a boil again. Once it boils, remove from heat and then place the pot (covered with a tight lid) in the oven and bake for 20 minutes at 200°C. I usually preheat the oven to 200°C for 10 minutes. Now place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
- Prep Time: 15m
- Cook Time: 45m
Keywords: chicken donne biryani