Recipe for Chicken Donne Biryani made with homemade masala paste and spices from scratch. Recipe with a detailed video.
Donne Biryani – This is a style of biryani that’s made in Bangalore and some parts of Karnataka. It is insanely popular among its famous military hotels and the naati-style (country-style) eateries. The biryani is usually served in a donne / dhonnai which is nothing but large disposable cups made with dried Areca palm leaf. This is a really flavourful biryani that gets its characteristic green and yellow hue from the herb and spice paste that goes into making it. Seeraga samba rice – short-grained aromatic rice is used for making this biryani. This is my take on the donne biryani.
The Herb Masala Paste The combination of greens, ginger, and garlic is ground into a paste and used for this biryani. The characteristic green yellow color of the biryani comes from this paste and it makes the biryani very aromatic and flavourful.
Marinating the chicken Marinating the chicken will give a juicy texture to the meat. Minimum of 30 minutes of marination is required.
The Beginnings Spices are roasted in a combination of oil and ghee. Once the spices are roasted, onions are added and cooked till soft. Then, it is followed by adding the ground masala paste, etc., and the works.
The Rice Seeraga samba rice is a short-grain, aromatic rice variety that is popular in South India. It is known for its distinct fragrance and is often used to prepare biryanis and pulao. Seeraga samba is the preferred rice for making this biryani.
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Here is the video of how to make Donne Biryani Recipe | Chicken Dhonnai Biryani Recipe | Bengaluru Miltary Hotel Style Chicken Biryani Recipe
For Marinating Chicken
1 kilogram chicken bone-in 1/4 cup curd 1/2 teaspoon turmeric powder 1 teaspoon salt
For the Green Masala
1/4 cup mint leaves 1/4 cup coriander leaves 2 sprigs curry leaves 6 green chillies 1 inch piece ginger 2 pods country garlic 1 teaspoon kasuri methi 1/4 cup water
Other Ingredients
2 cups seeraga samba rice 3 tablespoon ghee 3 tablespoon oil (vegetable oil or coconut oil) 1 bay leaf 2 kapok buds (maratti moggu) 1/2 teaspoon fennel seeds 1 star anise 2 cloves 2 cardamom 2 piece cassia cinnamon 1/2 cup onions, sliced 1 teaspoon biryani masala powder 1 teaspoon meat masala powder 1/4 teaspoon black pepper powder 1.5 teaspoon coriander powder 4 cups hot water 1 teaspoon salt 1/2 of lime, juiced
- Soak the rice – Wash and soak the rice just before starting to cook. The rice needs to soak for 30 minutes. 2. Marinate the chicken – Bone-in chicken is preferred while making biryani as the bone has a lot of flavour and it gets into the rice when cooked. Marinate the chicken in curd (plain yogurt), turmeric powder, and salt. 3. Masala Paste – Add all the ingredients listed under green masala to a mixie. Add little water and grind to a fine paste.
Making the Biryani
Take a pan and add the ghee and oil. I have used coconut oil for making this recipe but any vegetable oil or peanut oil can be used. Add the whole spices and the sliced onions. Saute the onions for a few minutes till the onions are soft. Once the onions are soft, add the ground paste and cook for 3-4 minutes. Add the biryani masala, meat masala, black pepper powder and coriander powder. Cook for a minute. Add the marinated chicken and mix well to combine. Reduce the flame to low and cover the pot with a lid and cook on a low flame for about 12 minutes. Mix once a while to avoid scorching at the bottom. Also cook on a low flame. Do not add any water for cooking the chicken. The rice to water ratio is 1 rice is to 2 water. Since we are using 2 cups of rice, add 4 cups of hot water. Mix well. Add the soaked and drained rice, salt and lime juice. Mix well. let the water come to a boil. Cover the pan with a lid and place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
Notes
I made this recipe in a pan and finished cooking it in an oven. If made in the oven rice: liquid ratio to be maintained is 1:2. If made in the pressure cooker, the rice: liquid ratio to be maintained is 1:1.5. Cook for two whistles and wait for the pressure to settle before opening.
Tip for dum in an OTG oven: Once the meat is cooked and the liquid (water, meat gravy, etc….) is added, it’s important that the liquid comes to a rolling boil. Once it’s boiling add the rice and let it come to a boil again. Once it boils, remove from heat and then place the pot (covered with a tight lid) in the oven and bake for 20 minutes at 200°C. I usually preheat the oven to 200°C for 10 minutes. Now place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
For Marinating Chicken
1 kilogram chicken bone-in 1/4 cup curd 1/2 teaspoon turmeric powder 1 teaspoon salt
For the Green Masala
1/4 cup mint leaves 1/4 cup coriander leaves 2 sprigs curry leaves 6 green chillies 1 inch piece ginger 2 pods country garlic 1 teaspoon kasuri methi 1/4 cup water
Other Ingredients
2 cups seeraga samba rice 3 tablespoon ghee 3 tablespoon oil (vegetable oil or coconut oil) 1 bay leaf 2 kapok buds (maratti moggu) 1/2 teaspoon fennel seeds 1 star anise 2 cloves 2 cardamom 2 piece cassia cinnamon 1/2 cup onions, sliced 1 teaspoon biryani masala powder 1 teaspoon meat masala powder 1/4 teaspoon black pepper powder 1.5 teaspoon coriander powder 4 cups hot water 1 teaspoon salt 1/2 of lime, juiced
- Soak the rice – Wash and soak the rice just before starting to cook. The rice needs to soak for 30 minutes. 2. Marinate the chicken – Bone-in chicken is preferred while making biryani as the bone has a lot of flavour and it gets into the rice when cooked. Marinate the chicken in curd (plain yogurt), turmeric powder, and salt. 3. Masala Paste – Add all the ingredients listed under green masala to a mixie. Add little water and grind to a fine paste.
Making the Biryani
Take a pan and add the ghee and oil. I have used coconut oil for making this recipe but any vegetable oil or peanut oil can be used. Add the whole spices and the sliced onions. Saute the onions for a few minutes till the onions are soft. Once the onions are soft, add the ground paste and cook for 3-4 minutes. Add the biryani masala, meat masala, black pepper powder and coriander powder. Cook for a minute. Add the marinated chicken and mix well to combine. Reduce the flame to low and cover the pot with a lid and cook on a low flame for about 12 minutes. Mix once a while to avoid scorching at the bottom. Also cook on a low flame. Do not add any water for cooking the chicken. The rice to water ratio is 1 rice is to 2 water. Since we are using 2 cups of rice, add 4 cups of hot water. Mix well. Add the soaked and drained rice, salt and lime juice. Mix well. let the water come to a boil. Cover the pan with a lid and place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
Notes
I made this recipe in a pan and finished cooking it in an oven. If made in the oven rice: liquid ratio to be maintained is 1:2. If made in the pressure cooker, the rice: liquid ratio to be maintained is 1:1.5. Cook for two whistles and wait for the pressure to settle before opening.
Tip for dum in an OTG oven: Once the meat is cooked and the liquid (water, meat gravy, etc….) is added, it’s important that the liquid comes to a rolling boil. Once it’s boiling add the rice and let it come to a boil again. Once it boils, remove from heat and then place the pot (covered with a tight lid) in the oven and bake for 20 minutes at 200°C. I usually preheat the oven to 200°C for 10 minutes. Now place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/donne-biryani/
Recipe for Pasi Payaru Kadayal And Pasi Payaru Rasam made with Whole moong. A very traditional Kongunadu-style recipe.
This Kongunadu style Pasi Payaru Kadayal & Pasi Payaru Rasam is a very rustic lentil mash and rasam preparation made with Whole green moong. Pasi payaru Kadayal refers to green moong lentil mash and pasi payaru rasam refers to the rasam made with moong broth. The moong is cooked with veggies and spices and once it’s cooked, the lentil is used to make a mash/dal and the broth that is left out after cooking the lentil is used to make rasam. This is perfect for the two-in-one nature of the dish. This recipe requires minimal chopping and is perfect for a weekday meal. The kadayal / lentil mash and the rasam are usually served along with rice for lunch.
This same recipe can be made with cowpea or horse gram. You might have to soak the hard lentils for a longer time before cooking so they cook to a soft texture.
I have used 5 tomatoes for this recipe. The tomatoes that I had was small. If the tomatoes are big, three should do.
I have used country garlic / naatu poondu for making this recipe. Country garlic has a robust strong flavour but the cloves are very small. If using regular garlic, use half the quantity as the cloves are bigger in size.
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Here is the video of Pasi Payaru Kadayal And Pasi Payaru Rasam | Traditional Kongunadu Style Recipe | Two In One – Moong Lentil Mash and Rasam Recipe
Pasi Payaru Kadayal
For kadayal
1/2 cup whole green moong 5 small ripe tomatoes 12 Indian sambar onion/shallots 5 cloves country garlic 3 green chillies 1/4 teaspoon cumin seeds 1/4 teaspoon turmeric powder 3/4 teaspoon salt 1/2 teaspoon coconut oil 4 cups water
For tempering the kadayal
1 teaspoon ghee 1/4 teaspoon cumin seeds 1 sprig of curry leaves 1 red chilli, broken
Pasi Payaru Rasam
For rasam paste
6 Indian sambar onion/shallots 5 cloves country garlic with skin 1/4 teaspoon cumin seeds 1/4 teaspoon black pepper 1/4 teaspoon coriander seeds 1 marble-sized tamarind 3 tomatoes obtained from cooked moong mixture ***
Other ingredients for rasam
1 teaspoon ghee 1/4 teaspoon cumin seeds 1 sprig of curry leaves 1 dried red chilli 1/2 cup water 1/2 teaspoon salt 2 green chillies 2 sprigs coriander leaves, chopped broth obtained from cooked moong ***
Pasi Payaru Kadayal
Wash and soak whole green moong for 30 minutes. Drain the soaking water and add the moong to the pressure cooker. To the moong, add tomatoes, shallots, garlic, green chillies, cumin seeds, turmeric powder, salt, little oil and water. Cover the pressure cooker and wait for the first whistle. Once the whistle comes, reduce the flame of the stove to low and continue to cook for 15 minutes. Set a timer for 15 minutes and once the timer goes off, switch off the flame. Wait for the pressure to settle before opening. After opening the cooker, remove 3 tomatoes from the cooked moong mixture and carefully remove most of the broth with a ladle and set aside separately. We will be using tomatoes and broth for making rasam. Mash the remaining lentil mixture in the cooker using a potato masher. Do not use a mixie to mash the lentils as this lentil preparation needs to be rustic and not very smooth. Set aside. Take a small kadai and add some ghee. Add cumin seeds, curry leaves and dried red chillies. Let the cumin seeds crackle. It will just take a few seconds. Add the tempering to the lentil mash. Our Pasi Payaru Kadayal is now ready.
Pasi Payaru Rasam
Now let’s move on to the rasam. Take a small mixie jar and add the shallots, garlic (skin-on), cumin seeds, black pepper, coriander seeds, and tamarind. I soaked the tamarind in little water for 20 minutes so it is easy to grind. Grind this to a coarse paste. Add the cooked tomatoes that were set aside previously for making rasam. Pulse a few times in the mixie to a coarse paste. Set aside. Heat a kadai and add little ghee. Add cumin seeds, curry leaves, and the dried red chilli. Saute for a few seconds for the spices to roast and crackle. Add the moong broth, the ground paste and little water. Add the salt. Mix everything once and allow the mixture to come to a boil. Once it comes to a boil, add the green chillies and coriander leaves. Switch off the flame. Our Pasi Payaru Rasam is ready.
Serve the Pasi Payaru kadayal and Pasi Payaru rasam with hot rice and enjoy!!
Notes
This same recipe can be made with cowpea or horse gram. You might have to soak the hard lentils for a longer time before cooking so they cook to a soft texture.
I have used 5 tomatoes for this recipe. The tomatoes that I had was small. If the tomatoes are big, three should do.
I have used country garlic / naatu poondu for making this recipe. Country garlic has a robust strong flavour but the cloves are very small. If using regular garlic, use half the quantity as the cloves are bigger in size.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
