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Aromatic Bengaluru-style biryani featuring tender chicken and short-grain rice cooked in a vibrant green masala of mint and coriander. This one-pot meal is famous for its fresh, herby flavor and is traditionally served in a palm leaf bowl (donne).
For 4 servings
Preparation: Rice and Chicken
Create the Green Masala Paste
Sauté Aromatics
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Aromatic Bengaluru-style biryani featuring tender chicken and short-grain rice cooked in a vibrant green masala of mint and coriander. This one-pot meal is famous for its fresh, herby flavor and is traditionally served in a palm leaf bowl (donne).
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 695.43 calories per serving with 38.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Chicken
Combine Rice and Pressure Cook
Rest and Serve
Replace the chicken with 400g of mixed vegetables like carrots, beans, peas, and potatoes, or use 250g of paneer or mushrooms. Add them after sautéing the masala and cook for a few minutes before adding the rice.
Substitute chicken with 500g of mutton pieces. After searing the mutton, add 1 cup of water and pressure cook for 4-5 whistles before adding the rice and remaining water. Adjust total water accordingly.
For a creamier and richer flavor, replace 1 cup of water with 1 cup of thin coconut milk. This adds a subtle sweetness that complements the herby masala.
Chicken is a high-quality lean protein source, essential for muscle building, tissue repair, and maintaining a healthy metabolism.
The abundant use of coriander and mint leaves provides antioxidants, vitamins, and minerals. Mint is also known to aid digestion and soothe the stomach.
The green masala paste is packed with ginger, garlic, and turmeric, all of which are renowned for their powerful natural anti-inflammatory and immunity-boosting properties.
Donne Biryani is a popular style of biryani from Bengaluru, Karnataka. 'Donne' refers to the eco-friendly bowls made from dried palm leaves in which it is traditionally served. Its signature green color comes from a generous amount of fresh coriander and mint leaves ground into a masala paste.
Yes, you can use Basmati rice. However, the authentic taste and texture of Donne Biryani come from the short-grained, aromatic Jeeraga Samba rice. If using Basmati, soak it for 30 minutes and adjust the water ratio to 1 cup of rice to 1.5 cups of water.
Mushy biryani is usually caused by excess water or overcooking. Ensure you use the precise 1:1.75 rice-to-water ratio for Jeeraga Samba rice. Also, do not skip the 10-minute resting period after the pressure releases, as this allows the grains to firm up.
One serving of this Chicken Donne Biryani (approximately 510g) contains around 650-750 calories. The exact count can vary based on the cut of chicken used and the amount of ghee and oil.
It can be part of a balanced diet. It's a good source of protein from chicken and contains beneficial compounds from fresh herbs and spices like ginger, garlic, and turmeric. However, it is calorie-dense due to the rice and fats. Enjoy it in moderation.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the biryani and microwave for 2-3 minutes or gently heat it in a pan on the stovetop until warmed through. This prevents the rice from drying out.