Donne Biriyani - Signature dish of Bengaluru

 DONNE BIRIYANI - A Signature Dish Of Namma Bengaluru !

I have come across many eateries big and small with attractive boards boasting about their special Donne Biriyanis while going in and around Bangalore. I had not given much thought to the dish as I believed it to be a Military Hotel specialty. 

Historians have concluded that Donne Biriyani was invented by Military Hotels to cater to the hungry soldiers when Bengaluru was under the Maratha rule during the 17th century . The healthy and wholesome food with rice , spice and meat was served in donnes - leaf cups - and hence the name Donne Biriyani.

I was totally swept off my feet when I happened to taste a literally green coloured Donne Biriyani at  'Go Native ' which serves healthy vegan food ! Here is how I tried making Donne Biriyani at CAK , but served it on a plate !   

                                                                                  

INGREDIENTS and METHOD FOR MAKING THE MASALA PASTE

Cinnamon - 1 inch stick 

Cardamoms - 2

Cloves - 4

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Black peppers - 1 tsp

Grind all the above ingredients finely using a mixer. 

NEXT STEP 

Onion - 1 big ( Peeled and chopped )

Coriander leaves - 1 bunch ( cleaned and chopped)

Mint leaves - 1 bunch ( cleaned and chopped )

Garlic cloves - 2 tbsps ( peeled )

Ginger - 2 tbsps ( grated )

Green chillies - 2

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Add all the above ingredients to the mixer and grind into a smooth paste along with the already ground spice powder.

INGREDIENTS TO MAKE BIRIYANI 

Sona Masuri Rice ( Soaked for 20 minutes) - 1 lota ( 2 Cups ) 

Cinnamon - 1 inch piece

Cardamom - 2

Cloves - 4

Star  Anise - 1

Cooking oil - 4 to 5 tbsps

Chopped potato cubes - 1/2 Cup

Frozen green peas - 1/4 Cup

Salt - 2 tsps

Juice of one big lime

Curd - 1/2 Cup (Optional)

MAKING BIRIYANI

1. Heat oil in a heavy bottomed pan and add the spices.

2. When the spices emanate a pleasant aroma add the potato cubes and saute for about four minutes.

                                                                                              

3. Add the ground green masala paste and curd ( Vegans omit curd ) and cook till the oil comes out .

                                                                                                

4. Stir in the peas and pre soaked and drained rice .

                                                                                  

5. Add salt and four and a half cups of water and stir well till the water starts to boil.

                                                                                                     

6. Cover and cook on low flame for fifteen minutes.

7. Mix in the lime juice , cover and cook for another five to ten minutes until the rice is done. Cover tightly to keep the aroma intact till serving time.

                                                                                     

Enjoy the flavoursome Donne Biriyani with side dishes of your choice .