Mutton Donne Biryani (Karnataka Cuisine)

 

          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 Seereaga 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. 

          Being a resident of UAE, I was not able to procure these typical bowls, so served this biryani in earthen ware bowls. So go ahead and prepare this unique biryani by checking out the step by step pictorial recipe.

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 cup yoghurt

Green Masala Paste - 

• 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

Mutton Curry - 

• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted fennel powder

Biryani - 

• 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
• 1 onion, sliced
• green masala paste
• 1 tomato chopped
• salt to taste
• 1 tbsp. lemon juice
• 1 & 3/4 cups gravy

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

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

          Add the onion and the green chilies. Stir fry till light brown. Add the ginger-garlic paste and sauté till the raw smell disappears. 

          Add the coriander and mint leaves. Sauté till they are wilted. Keep aside to cool down.

          Then transfer to a mixer-grinder and blend along with some water into a smooth paste. Keep aside. 

        

          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. 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.

          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.

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

          Add the chopped tomato and stir fry till it is mashed and the oil separates. 

          Then add the cooked mutton pieces and mix everything well. Add the soaked rice, 1 & 3/4 cups gravy, lemon juice and salt to taste. 

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

Note - 

1.  In case the said small variety of rice is unavailable, then feel free to use basmati rice or any other small variety.

2.  The homemade spices and herbs that are ground and used in this biryani gives a nice flavor to the dish.

3.  In addition to coriander and mint leaves, a handful of fenugreek leaves can also be used.  

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

     Heat oil & sauté cinnamon, cardamom, cloves, peppercorns, cumin

     seeds and fennel seeds for a few seconds. 

        Add onion & green chilies. Sauté till light brown. Add the coriander 

        and mint leaves. Sauté till they are wilted. Keep aside to cool down.

        Add ginger-garlic paste & give it a mix. Sauté for a minute or till

        the raw smell disappears.

      Add coriander & mint leaves. Sauté till they are wilted. Keep aside

      to cool down.

       Transfer to a mixer-grinder & blend along with some water into a

        smooth paste. Keep aside. 

        

                       Mix well & sauté till dry. 

                    Add 2 cups water.

         Pressure cook for 10-12 minutes on a low flame after the first whistle. 

     Heat oil & ghee in a pressure cooker. Temper with all the whole garam

     masalas. Sauté for a few seconds.

                 Add the onion & continue to sauté till light brown. 

                Add the green masala paste. Sauté till the oil separates.

             Add the tomato & stir fry till it is mashed & the oil separates. 

                  Add the cooked mutton pieces & mix everything well. 

                   Add the soaked rice, 

                   1 and 3/4 cups gravy, lemon juice & salt to taste. 

         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.