Chicken Donne Biryani Recipe - Bangalore Shivaji Military Style

Step 1: To begin making the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces

Step 2: *For the marinationIn a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice

Step 3: Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes

Step 4: *For the green biryani masalaIn a mixer-jar combine the coriander leaves, mint leaves, and green chilies and grind to a thick fine paste along with some water

Step 5: Transfer to a bowl and set aside

Step 6: To make the Donne Biryani, in a heavy bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, let this sizzle

Step 7: Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown in colour

Step 8: This will take about 5 minutes

Step 9: Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade

Step 10: Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously

Step 11: Finally add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water into the pan

Step 12: Give the Chicken Donne Biryani a good mix and cover the pan

Step 13: Turn the flame to the lowest heat

Step 14: In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai

Step 15: This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking

Step 16: The heat from the hot water in the saucepan provides heat from the top

Step 17: After 20-25 minutes open the lid to check if the chicken and rice is done

Step 18: If its is done, lightly fluff up the Chicken Donne Biryani with a fork

Step 19: Transfer the Donne Biryani into a serving plate and serve piping hot

Step 20: Serve this Chicken Donne Biryani Recipe along with Pudina & Dhaniya Raita Recipe, Roasted Papad and Satvik Carrot Sprout Salad for a hearty Sunday lunch