Mutton Donne Biryani (Karnataka Cuisine)

Name: Mutton Donne Biryani (Karnataka Cuisine)
Cuisine: Indian
Ingredients: 600 gms. mutton with bones; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. ginger-garlic paste; 1/2 cup yoghurt; 1 tbsp. oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1/2 tsp. peppercorns; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1 onion, chopped; 3-4 green chilies; 1 tsp. ginger-garlic paste; 1 cup coriander leaves, roughly chopped; 1 cup mint leaves, roughly chopped; 1/2 tsp. roasted coriander powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted fennel powder; 1 cup Seeraga Samba / Jeera rice, soaked for 30 minutes; 1 tbsp. oil; 2 tbsp. ghee; 1" cinnamon stick; 3 cardamom; 5 cloves; 1 mace; 2 star anise; 2 bay leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ES - Check out this amazing Mutton Donne Biryani from Karnataka, that is a must try recipe. Donne in Kannada means a small bowl made of palm leaves. As this Biryani is served in a bowl, hence the name Donne Biryani. The specialty of this biryani is the use of short grain rice called Seeraga Samba rice.

This recipe also uses a green masala paste in which the mutton and rice is cooked in an open pot in a dum style, thus imparting an aromatic fragrance. However, I prepared this yummy biryani in a pressure cooker and cutting short the time. Donne Biryani can be prepared using either chicken or mutton. It is actually a street food, served in small palm leaf bowls, accompanied with a boiled egg and raita / salad. It is a one-pot meal that is so comforting and delicious.

Bethica Das @kitchen_flavours

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Ingredients

Marination -
600 gms. mutton with bones
salt to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tsp.ginger-garlic paste
1/2 cupyoghurt
Green Masala Paste -
1 tbsp.oil
1" cinnamon stick
2-3green cardamoms
4-5cloves
1/2 tsp.peppercorns
1 tsp.cumin seeds
1 tsp.fennel seeds
1onion, chopped
3-4green chilies
1 tsp.ginger-garlic paste
1 cupcoriander leaves, roughly chopped
1 cupmint leaves, roughly chopped
Mutton Curry -
1/2 tsp.roasted coriander powder
1/2 tsp.roasted cumin powder
1/2 tsp.roasted fennel powder
Biryani -
1 cupSeeraga Samba / Jeera rice, soaked for 30 minutes
1 tbsp.oil
2 tbsp.ghee
1" cinnamon stick
3cardamom
5cloves
1mace
2star anise
2bay leaves
1onion, sliced
green masala paste
1tomato chopped
salt to taste
1 tbsp.lemon juice
1 & 3/4 cups gravy

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Steps

1

Marination - Marinate the mutton with all the mentioned ingredients for 2 hours.
2

Green Masala Paste - Heat oil in a pan and sauté the cinnamon, cardamom, cloves, peppercorns, cumin seeds and fennel seeds for a few seconds.
3

Add onion & green chilies. Sauté till light brown. Add the coriander
and mint leaves. Sauté till they are wilted. Keep aside to cool down.
4

Add ginger-garlic paste & give it a mix. Sauté for a minute or till
the raw smell disappears.
5

Add coriander & mint leaves. Sauté till they are wilted. Keep aside
to cool down.
6

Transfer to a mixer-grinder & blend along with some water into a
smooth paste. Keep aside.
7

Mutton Curry - Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder and roasted cumin powder.
Mix well and sauté till dry.
8

Add 2 cups water and pressure cook for 10-12 minutes on a low flame after the first whistle. Separate the mutton from the gravy.
9

Biryani - Heat oil and ghee in a pressure cooker. Temper with all the whole garam masalas (cinnamon, cardamom, cloves, mace, star anise and bay leaves). Sauté for a few seconds.
10

Now add the onion and continue to sauté till light brown. Then add the prepared green masala paste. Sauté till the oil separates.
11

Add the tomato & stir fry till it is mashed & the oil separates. Add the cooked mutton pieces & mix everything well.
12

Add the soaked rice, 1 and 3/4 cups gravy, lemon juice & salt to taste.
13

Pressure cook for 2 whistles. Let it remain covered for 15 minutes.
Fluff it up with a spoon. Serve hot with boiled egg and salad / raita.