Donne Biryani gets its name from the “donne”, a traditional container made from areca palm leaves, in which this biryani is typically served. Unlike the more common types of biryani that use a lot of oil, ghee, or heavy masalas, Donne Biryani is known for its unique preparation and rustic presentation. It is traditionally cooked using short-grain rice called Seeraga Samba or Jeera Samba, which absorbs flavors better and gives the biryani its characteristic aromatic taste. The dish is often garnished with fresh coriander and mint leaves, adding to its freshness and appeal.

Ingredients

• Rice: 2 cups Seeraga Samba or Jeera Samba rice (or Basmati rice if unavailable)
• Chicken or Mutton: 500 grams, cut into medium-sized pieces
• Yogurt (Curd): 1/2 cup
• Green Chilies: 4-5, finely chopped
• Ginger-Garlic Paste: 2 tablespoons
• Onions: 2 large, thinly sliced
• Tomatoes: 2 medium, finely chopped
• Mint Leaves: 1/2 cup, chopped
• Coriander Leaves: 1/2 cup, chopped
• Whole Spices: 1-inch cinnamon stick, 4-5 cloves, 3-4 green cardamoms, 2 bay leaves
• Spices: 1 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 tablespoon garam masala
• Salt: to taste
• Oil or Ghee: 4 tablespoons
• Lemon Juice: 1 tablespoon
• Water: 4 cups (adjust as needed)

Instructions

1. Marinate the Meat: In a bowl, mix the chicken or mutton pieces with yogurt, half of the ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. Prepare the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
3. Cook the Meat: Heat oil or ghee in a large pot. Add the whole spices (cinnamon, cloves, cardamoms, bay leaves) and sauté until fragrant. Add the remaining ginger-garlic paste, sliced onions, and green chilies. Cook until the onions turn golden brown.
4. Add Tomatoes and Herbs: Add the chopped tomatoes and cook until they soften. Stir in the mint and coriander leaves and cook for a few minutes until fragrant.
5. Combine Rice and Meat: Add the marinated meat to the pot and cook until the meat is well-coated with the masala and starts to release its juices. Add the soaked rice and mix gently.
6. Cook the Biryani: Pour in 4 cups of water and bring it to a boil. Add salt and lemon juice. Lower the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and meat are fully cooked and tender.
7. Rest and Serve: Once cooked, turn off the heat and let the biryani rest for 10 minutes. Fluff the rice gently with a fork. Serve hot, garnished with fresh mint and coriander leaves.

Enjoy your delicious Donne Biryani with raita or a boiled egg on top!

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