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 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. 

          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. 

        

Mutton Curry - Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder & roasted cumin powder. 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.

Hyderabadi Kachchi Mutton Dum Biryani

 

           Biryani is an all time favorite one pot meal with most of us. So check out this easy and a hassle free Hyderabadi style Kachchi Mutton Biryani. It is cooked in a dum style, where the marinated mutton and half cooked rice are layered and then slow cooked to perfection. It goes well with just a simple raita as an accompaniment. So check out the step by step pictorial recipe to prepare this extremely flavorful delicacy. 

  

          There are many popular eateries around the place serving lip smacking Biryani to its esteemed customers. You can also find long queues for the parcel Biryani to be enjoyed at home. So whenever I am in Hyderabad, I make it a point to enjoy this delicacy. It is pure divine. 

There are two methods of making a Biryani - Kachchi & Pakki. Hyderabad is know for the Kachchi style Biryani. Kachchi means raw where mutton is marinated overnight and then it is layered in a pot along with half cooked rice and cooked in a dum style. 

          

          In a Pakki Biryani, the meat and rice are cooked separately and then cooked in a layered method again, but in a lesser time duration. If you are short of time for the marination, use raw papaya paste as a tenderizer. This will help speed up the cooking process. I have not used any as I marinated overnight. 

         

         This is a great party recipe, a must during wedding or special occasions  and a nice comfort meal for a weekend lunch with your loved ones. Traditionally, Hyderabadi Biryani is served with Mirchi Ka Salan or Bagara Baingan. However, it can also be had on its own or with some raita. So go ahead and cook up this yummy Biryani and enjoy !!!!

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1 tbsp. ginger-garlic paste
• 1 tsp. salt or to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. biryani masala powder
• 2-3 tbsp. oil (in which the onion has been fried)
• 1/3 cup yoghurt
• handful of mint & coriander leaves, chopped
• 1-2 green chilies, chopped
• 1/2 cup fried onion, crushed

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. salt
• 1 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1-2 green chilies, slit
• 2 tbsp. mint & coriander leaves, chopped

Garnishing - 

• 3 tbsp. fried onion
• 1 tsp. dry rose petals
• handful of mint & coriander leaves, chopped
• pinch of saffron mixed with 2 tbsp. milk
• 2 tbsp. ghee
• 1/4 cup rice water
• 1 tsp. rose / kewra water

Other ingredients - 

• 2-3 onion, sliced
• 1 cup oil
• 1 tbsp. ghee
• 2 boiled eggs

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION overnight or for a minimum of 5-6 hours. 

          Fried Onion - Heat oil in a pan and fry the onion till light golden in colour. Drain on a kitchen towel and keep aside. 

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and cook till it is 50 % done. Drain and keep aside. Reserve 1/4 cup of the rice water for later use.

          To Assemble -  Grease a thick bottomed pot and transfer the marinated mutton. Spread it evenly. Then sprinkle some of the fried onion and mint-coriander leaves. 

          Now spread the rice evenly over the mutton and add all the ingredients for GARNISHING.

          Cover with an aluminum foil and then place a tight lid on top. Cook on a high flame for 5 minutes and then place the pot on a hot tawa.

          Cook on a medium flame for 5 minutes more and on a low flame for 30-35 minutes. Switch off the flame and let it remain covered for 15-20 minutes

   

          Serve with boiled eggs, raita, onion and lime wedges for a weekend comfort lunch. 

                        Marinate the mutton along with all the ingredients mentioned under

                        MARINATION overnight or minimum for 5-6 hours. 

    Bring water to a boil along with all the ingredients mentioned under RICE. 

                                 Add the rice and cook till it is 50 % done.

                                  Drain and keep aside. 

                              Grease a thick bottomed pan and transfer the marinated mutton.

                           Then sprinkle some of the fried onion and mint-coriander leaves. 

                                 Spread the rice evenly over the mutton.

                                  Add all the ingredients for GARNISHING.

                    Cover with an aluminum foil & then place a tight lid on the top. Cook on

                    a high flame for 5 min. Then place the pan on a hot tawa & cook on a med.

                    flame for 5 min. more. Then on a low flame for 30-35 min. Let it remain 

                    covered for 15-20 minutes.

                                 Serve with boiled eggs, raita, onion and lime wedges.

                      

Achari Mutton Biryani

 

           Check out my version of a yummy Mutton Biryani where I gave a twist by adding some homemade mango pickle. This gave the Biryani a slightly different flavour. I also added some dry roasted and ground achari powder and this gave a slight hint of achari taste to the dish. It turned out simply awesome. Serve this yummy one-pot delicacy with some raita, onion rings and lime wedges. So check out the step by step pictorial recipe to prepare this universally popular delicacy.

          In this recipe, I cooked the mutton and the rice separately. Then layered it and cooked on a dum style. This is a perfect one-pot meal and a nice option for a weekend lunch with your loved ones. This is also a great party recipe or any special occasions. 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 2 tsp. achari powder
• 1 tsp. mustard oil
• 2 tbsp. yoghurt

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 1" cinnamon
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 bay leaves
• 1 tsp. salt 
• 2 green chilies, slit
• 1/2 mace

Mutton curry - 

• 2-3 tbsp. oil
• 2 small potatoes
• 1 onion, sliced
• 1-2 tomatoes, chopped
• 1 tbsp. bottled pickle masala

Garnishing - 

• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 1 tbsp. ghee 
• few strands of saffron mixed in 1/4 cup milk
• 1-2 boiled eggs, 

            Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and simmer till it is almost done (al dente). Drain and keep aside. 

          Mutton Curry - Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the tomato and cook till it is well mashed. 

         Now add the marinated mutton and cook, covered on a low flame till almost dry. Add 1 cup water and the fried potatoes. 

         Pressure cook for 20 minutes on a low flame after the first whistle. Transfer the contents back to the pan and add the bottled pickle masala and simmer till the gravy thickens.

          To Assemble - Grease a thick bottomed pan and layer with half of the cooked rice. Sprinkle some fried onion and coriander leaves.

          Spread the cooked mutton (keep aside the potatoes) evenly over the rice and again sprinkle coriander leaves + fried onion.

          Top it up with the remaining rice, coriander leaves, fried onion, cooked potatoes, boiled egg, saffron milk and ghee. 

          Cover and cook on dum on a low flame for 8-10 minutes. Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

                    Dry roast the ingredients under Achari Masala & keep aside to cool. Then 

                    grind into a fine powder. 

                              Marinate mutton along with all the ingredients mentioned under 

                  MARINATION & 2 tsp. of achari masala for 4-5 hours, preferably overnight.

                     Bring sufficient quantity of water to a boil along with all the ingredients 

                     mentioned under RICE. 

                                  Add the rice.

                                  Simmer till it is almost done. 

                                  (al dente)

                                  Drain and keep aside. 

 Heat oil & fry the potatoes till light brown in colour. Drain & keep aside.

 In the same oil, sauté the sliced onion till light brown. 

                                  Add the tomato and cook till it is well mashed. 

                                  Now add the marinated mutton.

                                  Cook, covered on a low flame till almost dry. 

                                   Add 1 cup water and the fried potatoes. 

                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                                  Transfer the contents back to the pan. 

                              Add the bottled pickle masala & simmer till the gravy thickens.

                      Grease a thick bottomed pan & layer with half of the cooked rice. Sprinkle

                      some fried onion & coriander leaves.

                      Spread the cooked mutton (keep aside the potatoes) evenly over the rice &

                      again sprinkle coriander leaves + fried onion.

Top it up with the remaining rice, coriander leaves, fried onion, cooked 

 potatoes, boiled egg, saffron milk & ghee. Cover & cook on dum on a 

                  low flame for 8-10 minutes.

 Serve with raita, onion rings and lime wedges for a weekend comfort lunch.