INGREDIENTS FOR MARINADE
- 1.5 kg chicken, washed, cleaned and cut
- 1 tbsp red chilli powder
- Pinch of turmeric
- 2 tbsp ginger garlic paste
- 1 cup curd
- Salt to taste
INGREDIENTS FOR THE SPICE PASTE
- 2–3 onions, sliced
- 3–4 inch cinnamon
- 8–10 cloves
- 4–5 cardamom pods
- 1 tbsp peppercorns
- 8–10 green chillies
- 2 tbsp oil
INGREDIENTS FOR GREEN PASTE
- 1 small bowl mint leaves
- 1 medium bowl fenugreek leaves
- 1 large bowl coriander leaves
- 1 tbsp oil
INGREDIENTS FOR RICE
- 1 kg basmati rice (original recipe uses Jeera Samba rice)
- 1-inch cinnamon
- 2–3 cloves
- 6–7 cardamom pods
- 1 mace
- 1 star anise
- ½ tsp stone flower
- 1 tsp shahi jeera
- 1 bay leaf
- 2 tbsp Kasuri methi
- 1 small onion, sliced
- 5 tbsp ginger garlic paste
- Pinch of turmeric
- Salt to taste
- Ghee
- 1 cup oil
INSTRUCTIONS
- Marinate the chicken with all the marinade ingredients and keep aside for 1–2 hours (minimum 30 minutes).
- Heat oil in a pan.
- Add all the spice paste ingredients and sauté for a few minutes.
- Allow to cool and grind into a smooth paste, adding a little water if required.
- Add oil to the same pan.
- Sauté the green paste ingredients for 2–3 minutes.
- Cool and grind into a fine paste.
- Heat oil in a deep kadhai or heavy-bottomed vessel.
- Add all the whole spices and sauté for 1 minute.
- Add onions and fry until lightly browned.
- Add ginger-garlic paste and turmeric, then sauté.
- Add the marinated chicken.
- Add the prepared spice paste and salt.
- Cover and cook for 10–12 minutes.
- Add the green paste and continue cooking until the chicken is about 70% cooked.
- Add the rice and enough water.
- Bring to a boil.
- Add lemon juice.
- Cover and cook on high heat for 5 minutes, then reduce to medium-low and cook for 20–25 minutes until both the rice and chicken are fully cooked.
- Finish with 2–3 tbsp of ghee.
- Your Bengaluru Special Donne Biryani is ready to serve.
- Serve hot in a traditional Donne bowl with a boiled egg.
- Enjoy with onion slices, lemon wedges, and onion raita.
SPICE LEVEL
🌶🌶
