How to prepare Bengaluru famous chicken donne biryani Nati style

Chicken biryani is a popular dish in India, especially in Bengaluru, where it is served in a large dried palm leaf cup called 'donne'. The biryani is made with seeraga samba rice, which is cooked in a freshly ground masala of coriander, mint, green chillies, and whole spices. The chicken is marinated in yogurt, turmeric, lemon juice, and salt, and then cooked with onions, ginger, garlic, and the green masala. The rice and chicken are then layered and cooked together on a low flame, resulting in a fragrant and flavorful biryani. Here are the ingredients and steps to prepare chicken biryani the Bengaluru nati style.

Donne chicken biryani is a signature dish of Bengaluru that is served in arecanut palm cups called donne. The dish is believed to have originated in Bengaluru and has been around for over 200 years since the British moved here. The dish is made with spices, rice, and chicken and is served with raita.

How to prepare chicken biryani Bengaluru Nati style


- 500 grams of chicken, washed and cut into medium pieces
- 1/2 cup of yogurt
- 1 1/2 teaspoons of turmeric powder
- 1 teaspoon of lemon juice
- Salt to taste
- 1/2 cup of coriander leaves
- 1/4 cup of mint leaves
- 4 green chillies
- 1 1/2 cups of seeraga samba rice, washed and soaked for 30 minutes
- 2 tablespoons of oil
- 1 bay leaf
- 1 inch of cinnamon stick
- 2 cloves
- 1 cardamom pod
- 2 star anise
- 2 onions, thinly sliced
- 1 1/2 tablespoons of ginger, finely chopped
- 1 1/2 tablespoons of garlic, finely chopped


1. In a large bowl, combine the chicken, yogurt, turmeric powder, lemon juice, and salt. Mix well and marinate for at least 30 minutes.
2. In a blender, add the coriander leaves, mint leaves, and green chillies. Grind to a fine paste with some water and keep aside.
3. In a heavy-bottomed pot, heat oil over medium flame. Add the bay leaf, cinnamon stick, cloves, cardamom pod, and star anise. Fry for a few seconds until fragrant.
4. Add the sliced onions and sauté until golden brown. Add the ginger and garlic and sauté for another minute.
5. Add the green masala paste and cook for a few minutes until the oil separates.
6. Add the marinated chicken and mix well to coat with the masala. Reduce the flame to low and cover the pot with a lid. Cook for about 15 minutes or until the chicken is almost done. Stir occasionally to prevent sticking.
7. In another pot, bring water to a boil and add some salt. Add the soaked rice and cook until it is half done. Drain the water and keep aside.
8. In a large pan or pot, spread some oil and sprinkle some fried onions. Layer half of the rice over it evenly. Sprinkle some more fried onions and some coriander leaves. Layer the chicken along with its gravy over it evenly. Sprinkle some more fried onions and some mint leaves. Layer the remaining rice over it evenly. Sprinkle some more fried onions and some coriander leaves.
9. Cover the pan or pot with a tight-fitting lid or seal it with some dough or foil. Place it over a low flame and cook for about 20 minutes or until the rice and chicken are fully done.
10. Fluff up the biryani gently with a fork and serve hot in donnes with raita or salan of your choice.

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