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• Chicken Donna Biryani is very famous in Karnataka
• The taste of this biryani is slightly different than other biryani
• A combination of simple, aromatic and traditional spices makes this biryani special

Biryani is said to make everyone’s mouth water. There are many types of Biryani in India, Hyderabadi, Lucknow, Kolhapuri, but the Bengaluru “Chicken Donna Biryani” is a specialty. ‘Done’ means a leaf or bowl-like container in which biryani is served. The taste of this biryani is special because of its spices, the green taste of mint-coriander and the aroma of warm rice. This biryani is famous in the military hotels of Karnataka and wins hearts with its simple yet juicy spices. of this Recipe Today we are going to find out in this article. So let’s see how to make this tangy, aromatic and delicious Chicken Donna Biryani at home.

Make crunchy akhya mugha khakra for breakfast in 15 minutes, note that it is nutritious and tasty.

Materials:

For the chicken marination:

• Chicken – 500 gms (medium pieces)
• Curd – ½ cup
• Ginger-garlic paste – 1 tbsp
• Salt – as per taste
• Turmeric – ¼ tsp
• Red Chilli – 1 tsp
• Lemon juice – 1 tbsp

Green Spice:

• Mint leaves – 1 cup
• Coriander – 1 cup
• Green Chillies – 4 to 5
• Ginger – 1 inch
• Garlic cloves – 8 to 10
• Grated coconut – 2 tbsp
• Little water (for mixing)

For Biryani:

• Basmati or Jeeraksamba Rice – 2 cups (washed and partially cooked)
• Onions – 2 large (thinly sliced ​​and fried golden)
• Oil – 4 tbsp
• Ghee – 1 tbsp
• Bay leaf – 2
• Cloves – 4
• Cinnamon – 1 piece
• Veldode – 3
• Salt – as per taste
• Water – as required

Love spicy foods? Then make home Vidarbha style ‘Patwadi Rassa’; From now on, the chicken broth will also be pale

Action:

• For this, first wash the chicken and add curd, ginger-garlic paste, lemon juice, salt, turmeric and red chillies and mix well. Let it marinate for at least 1 hour.
• Grind mint, coriander, green chillies, ginger, garlic and coconut with little water in a mixer. This green masala is the soul of Donna Biryani.
• Heat oil and ghee in a heavy bottomed pan. Add bay leaves, cloves, cinnamon and cardamom.
• Then add the marinated chicken and saute for 10–12 minutes.
• When the chicken is half cooked, add the split green masala and cover and cook on medium flame.
• The masala should coat the chicken well.
• Now spread the partially cooked rice over it. Add some fried onions, some ghee and salt on top.
• Keep the lid on the pot and let it rest on low flame for 15-20 minutes. Steam should not escape at this time.
• After steaming, remove the lid and mix the biryani gently. Fragrant, Spicy Chicken Biryani is ready to serve.
• This Biryani is served in the traditional ‘dhonne’ i.e. banana leaf dish to enhance its flavor.
• Accompanied by raita, onion-lemon salad and a boiled egg, the meal is complete.