New Delhi: Who isn’t a fan of South Indian food? From crispy, golden dosas to soft, fluffy idlis, these dishes are to die for! While these classics are undeniably wonderful, South Indian cuisine offers so much more. A particularly popular delicacy from the region is biryani. Among the many varieties, one of the most delicious is the Karnataka Special Egg Donne Biryani!
Hard-boiled eggs cooked with aromatic spices and rice come together to create this mouth-watering Egg Donne Biryani, a signature dish from Karnataka. This biryani is especially famous in Bangalore, where it is served in “donne” (eco-friendly bowls and plates made from palm leaves). The dish gets its name from this unique serving style. Now, you can recreate this flavour-packed Karnataka Special Egg Donne Biryani at home with this super-easy recipe!
Karnataka Special Egg Donne Biryani Recipe
Experience the goodness of South Indian cuisine with this Karnataka Special Egg Donne Biryani recipe!
Ingredients
Gather these ingredients before you start cooking for a smoother experience!
For Marination:
- 700 grams chicken
- ½ cup hung curd
- ½ inch ginger, crushed to a paste
- 4 medium garlic cloves, crushed to a paste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon refined oil
- 1 teaspoon salt
For Masala Paste
- 3 medium-sized onions, sliced
- 6–8 green chillies (adjust for spice preference)
- 2-inch ginger or 1 tablespoon ginger paste
- 20 garlic cloves or 2 tablespoons garlic paste
- 2-inch cinnamon sticks
- 4 cloves
- ½ teaspoon black peppercorns
- 2 Strands Mace (Javitri)
- 3 green cardamom pods
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon stone flower (dagad phool)
- ½ teaspoon black cumin seeds (shahi jeera)
- ½ cup mint leaves
- ½ cup coriander leaves
- 1 tablespoon oil
- 1 tablespoon ghee (clarified butter)
For Chicken Stock
- 1 teaspoon oil
- 1 bay leaf
- 1-inch cinnamon stick
- 2–3 cloves
- 2–3 green cardamom pods
- 1 teaspoon salt
- 3.5 cups water
- Marinated chicken
For Biryani Rice
- 500 grams jeera rice (Seeragam Rice)
- 2 tablespoons oil
- 2 tablespoons ghee
- 2 bay leaves
- 4 cloves
- 2-inch cinnamon sticks
- 2 black cardamom pods
- 2 green cardamom pods
- 2 star anise
- 2 Kapok Seeds (Marathi moggu), OPTIONAL
- 2 Tablescons Dried Fenugreek Leaves (Kasuri Methi)
- 1–1.5 tablespoons lemon juice
- 1.5 teaspoons salt (adjust as needed)
Instructions
Follow these steps carefully to make the most delicious Karnataka Special Egg Donne Biryani at home!
1. Preparing the Chicken
- Wash and clean the chicken thoroughly, then drain all the water.
- Marinate the chicken with the ingredients listed under “For Marination” for at least 30 minutes (preferably longer). Keep the marinated chicken in the refrigerator.
2. Making the Masala Paste
- Heat 1 tablespoon of oil and ghee in a pan or kadhai. Add all the whole spices and fry until aromatic.
- Add the sliced onions, ginger, and garlic to the pan. Sauté until the raw smell disappears.
- Stir in the green chillies and continue frying.
- Finally, add the mint and coriander leaves, mix well, and turn off the heat.
- Once cooled, grind the mixture into a fine paste without adding water.
3. Cooking the Chicken Stock
- In a pressure cooker or an open pan, heat 1 teaspoon of oil and add the whole spices listed under “For Chicken Stock.”
- Add the marinated chicken and cook for 5 minutes, stirring occasionally, until the chicken begins to release its juices.
- Pour in 3.5 cups of water and bring to a boil. Cook until the chicken is fully done (or pressure cook for one whistle).
- Separate the cooked chicken pieces and strain the stock. Set both aside.
4. Preparing the Rice
- Wash and soak the jeera rice for 10–15 minutes, then drain and set aside.
- Heat oil and ghee in a thick-bottomed pan. Add the bay leaves, cinnamon, cardamom, cloves, and star anise, frying until fragrant.
- Stir in the ground masala paste and sauté for 2–3 minutes.
- Add the cooked chicken pieces to the pan and mix well.
- Stir in the drained rice and mix gently to coat it in the masala.
- Add the chicken stock and season with salt. Cook the rice until about 80 per cent done.
- Sprinkle in the kasuri methi, lemon juice, and mix gently. Cover with a tight lid, place a heavy pot on top, and cook on low heat for 20 minutes.
5. Final Touch and Serving
- Once done, fluff the rice gently and serve your Karnataka Special Egg Donne Biryani hot. Garnish with boiled eggs, onion rings, and lemon wedges. Pair it with raita for a complete meal.
Enjoy this delicious South Indian delicacy from the comfort of your home!
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