This biryani is traditionally not as spicy as the Hyderabadi biryani; it gets its unique flavor's from the short grain seeraga samba rice, generous quantity of mint leaves and the meat marination techniques. Almost every big city in India has its trademark biryani. Bengaluru's signature biryani has to be the Donne biryani that takes its name from the areca nut palm cups that it's served in.

Ingredients of Donne Biryani :
Chicken - 500 grams
Curd - ¼ Cup
Ginger & Garlic paste - 1 tbsp
Salt - ⅓ tbsp
Red Chilli powder - 1 tbsp
Turmeric powder - ⅓ tbsp
Mix well
Marinate for 15-20 mins
seeraga samba rice - 3 cups
Wash and Soak for 15-20 mins
Oil - 1 tbsp
Cinnamon stick - 2
Pepper - ½ tbsp
Cloves - 4-5
Cardamom - 3
Green chillies - 10 no
Chopped onion - 2 no
Fry for 5 mins or until it's mushy
Grind into paste (can add little water)

Oil - 2 tbsp
Methi leaves - handful
Mint leaves - half bunch
Coriander leaves - full bunch
Fry for 1-2 mins
Grind into fine paste
Oil - ¼ Cup
Cinnamon - 2 nos
Cloves - 4 nos
Mace (Javathri) - 1 Nos
Cardamom - 3 Nos
Star anise - 1 nos
Bay leaf - 1 nos
Stone flower - ⅓ tbsp
Sahi jeera - ¼ tbsp
Methi leaves - 1 tbsp
Fry for few seconds
Ginger garlic paste - 2 tbsp
Chopped onion - half
Add the marinated chicken
Fry for 5 mins on low flame
Add the onion paste
Fry 2-3 mins on medium flame
Add the green paste
Salt - 1½ tbsp
Fry for 5 mins
Water - 4 ½ Cups
Add the soaked rice
Wait till it boils
Ghee - 1 tbsp
Close the lid semi cooked
Add iron pan below the vessel
Keep hot water vessel on top on dum for 15-20 mins on low flame

#DonneBiryani #Biryani #bengalurufood

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