Chicken Donne Biryani

Name: Chicken Donne Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chicken (bone-in, cut into medium pieces); 1.25 cup seeraga samba rice (washed and soaked for 20 minutes); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 cup mint (loosely packed leaves); 1 cup coriander leaves (loosely packed); 5 pcs green chili (adjust to heat preference); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 0.25 cup yogurt (plain); 1 tbsp lemon juice; 2 tbsp oil; 1 tbsp ghee; 1 inch cinnamon (small piece); 4 pcs cloves; 3 pcs green cardamom; 2 pcs bay leaf; 6 pcs black peppercorns; 1 tsp fennel seeds; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp salt; 2.25 cup water (hot)

RATING

4.6/5(93)

TASTE SCORE

9/10

This Bengaluru-style biryani is fragrant, green, and deeply savory, with juicy chicken, short-grain rice, mint, coriander, and warm whole spices. It cooks into a moist, flavorful pot that is perfect with raita on the side.

PREP

25m

COOK

40m

SERVES

1 KATORI

569 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Make the green masala paste.
1.Add mint, coriander leaves, green chili, ginger, garlic, fennel seeds, coriander seeds, cumin seeds, yogurt, lemon juice, and turmeric powder to a blender.
2.Blend to a smooth, thick paste without adding extra water if possible.
3.Scrape the paste into a bowl and keep it ready.
rest · ~20 min
Marinate the chicken.
Mix the chicken with half of the green masala paste and let it rest for 20 minutes while the rice soaks and the onions are prepared.
TIPA short rest helps the chicken pick up the herb and spice flavor before it goes into the pot.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pot over medium heat.
2.Add cinnamon, cloves, green cardamom, bay leaf, and black peppercorns; cook until fragrant (30 seconds).
3.Add sliced onion and cook until soft and lightly golden (6-8 minutes).
TIPDo not rush the onions; their sweetness balances the sharp green masala.
saute · ~15 min
Build the biryani base.
1.Add chopped tomato and cook until soft and pulpy (4-5 minutes).
2.Add the remaining green masala paste and cook until the raw smell fades and the oil begins to show (4-5 minutes).
3.Add the marinated chicken and salt, then cook until the chicken loses its raw pink color (5-6 minutes).
boil · ~5 min
Add water and bring it to a boil.
Pour in the hot water, stir well, and bring the pot to a steady boil. Taste the liquid and adjust only if needed before adding the rice.
assemble · ~2 min
Add the soaked rice.
Drain the soaked seeraga samba rice and add it to the boiling pot. Stir gently once so the rice spreads evenly without breaking.
simmer · ~25 min
Cook on low until the rice is done.
1.Keep the pot uncovered on medium heat until most of the surface water reduces (4-5 minutes).
2.Lower the heat, cover the pot tightly, and cook until the rice is tender and the chicken is fully cooked (12-15 minutes).
3.Turn off the heat and let the biryani rest, covered, for 10 minutes.
TIPUse the lowest heat once covered so the rice stays separate and the bottom does not scorch.
serve
Fluff gently and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend the green masala as thick as possible; extra water can make this biryani mushy.
2
Use bone-in chicken here, since it adds more savoriness to the rice as it cooks.
3
Cook the herb paste until the raw smell fully disappears before adding chicken, or the biryani can taste grassy.
4
Taste the boiling liquid before the rice goes in; the broth should be slightly saltier than you want the final rice.
5
Once the soaked seeraga samba rice is added, stir only once gently to avoid broken grains.
6
After cooking, rest the pot covered for 10 minutes so the rice finishes steaming and firms up.
7
If the bottom starts catching on low heat, place a tawa under the pot for a gentler dum.