One-Pot Chicken Donne Biryani Recipe
A Karnataka Nati-style chicken Donne biryani made in one pot with homemade Donne biryani masala, aromatic short-grain rice, and a fresh coriander-mint green masala. Spicy, creamy rice and tender chicken come together in this hearty dish, traditionally served with chilled onion raita for a satisfying lunch.
Servings: 4 people
Calories: 540kcal
Equipment
- 1 wide-bottomed 4½-quart pot with a lid 20–22 cm (8–8.5 inches)
Ingredients
For Marination
- 800-900 grams skinless whole chicken curry cut
- ½ cup yoghurt
- 1 teaspoon turmeric powder
- 1 teaspoon salt
For Donne Biryani Masala (big batch; store the remaining)
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1½ teaspoons cumin seeds
- 1½ teaspoons caraway seeds
- 3 piece black stone flower (kalpasi)
- 1½ piece star anise
- 14 cloves see notes
- 1½ blade mace
- 2 inch cinnamon stick
- 4 green cardamom
- 1 black cardamom
- 2½ teaspoons black peppercorns see notes
- 2 bay leaves
Fresh Green Masala Paste
- 2 cups Fresh coriander leaves (including stalks)
- 1 cup fresh mint leaves (excluding stalks)
- 8 to 12 green chillies
- 2- inch ginger
- 12 to 15 garlic cloves large cloves
For Biryani Chicken
- 2 tablespoon cooking oil
- 1 tablespoon ghee
- 2 bay leaves
- 2- inch cinnamon stick
- 4 to 6 cloves
- 4 to 6 green cardamom
- 2 piece star anise
- 1 to 2 piece black stone flower
- 3 to 4 medium-sized red onions thinly sliced
- 2 teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoon donne biryani spice mix
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- salt to taste
For Biryani Rice
- 3⅔ cups hot water see notes
- 2 teaspoon lime juice
- salt to taste
- 2 cups Jeerakasala or Kaima rice (seeraga samba) rinsed and drained
Instructions
Marinate the Chicken
- In a bowl, combine chicken, yoghurt, turmeric, and salt. Mix well, ensuring the chicken is evenly coated. Cover and marinate for at least 30 minutes. Longer marination, up to 2 hours, enhances the flavour.
Prepare the Donne Biryani Spice Mix
- Add all the whole spices to a dry, heavy bottomed pan. Dry roast on low heat, stirring often, until aromatic. Do not let the spices brown. Remove from heat and cool completely.
- Grind to a slightly coarse powder. Store in an airtight container away from heat and light. Use only the required amount for this recipe.
Prepare the Green Masala Paste
- Add coriander leaves, mint leaves, green chillies, ginger, and garlic to a mixer jar. Grind to a smooth paste, adding only a little water if needed. Keep covered until ready to use.
Cook the Biryani Masala
- Heat oil and ghee together in a heavy bottomed pot over low to medium heat.
- Add the whole spices and let them sizzle until fragrant.
- Add sliced onions and sauté, stirring often, until soft and lightly golden.
- Add dried fenugreek leaves, if using. Crush lightly between your palms before adding.
- Add the prepared green masala paste and cook for 2 to 3 minutes on medium heat, stirring frequently, until the masala thickens and aromatic.
- Add the marinated chicken and mix well so the chicken is fully coated with the masala.
- Stir in the ground spices and cook on medium heat until the chicken releases moisture and is no longer pink.
- Pour in hot water, check the salt, and cook the chicken covered for 10 to 12 minutes on low to medium heat.
Add Rice and Cook the Biryani
- Open the pot and add the drained rice and lime juice. Taste and adjust the salt. Gently mix once, ensuring the rice is submerged. Turn up the heat and bring to a boil. Let it boil on high heat until the rice surfaces and most of the water is absorbed.
- Reduce the heat to the lowest setting, cover the pot, and place a flat pan or heat diffuser plate under the pot. Cook for 12 to 15 minutes.
- Switch off the heat and let the biryani rest, undisturbed, for 8 to 12 minutes.
- Open the pot and transfer the biryani to serving platter. Serve Donne biryani with onion raita and pappadam. You may add a few boiled eggs.
Video
Notes
- Spice mix: If you have kapok buds (marathi moggu), you may replace 4 cloves with 4 kapok buds and reduce black peppercorns by 1 teaspoon.
- Water: For every cup of rice, we typically use 2 cups of water. Here, the water is slightly reduced to account for the moisture released by the chicken and gravy.
Nutrition
Calories: 540kcal | Carbohydrates: 59g | Protein: 29g | Fat: 21g
