The Kitchen Foodie

Can we say Biryani is the best thing to eat ever? But which biryani? Mutton Donne Biryani? Any biryani? There are so many variations of biryani out there, where every recipe is so unique to itself. Over the years I’ve had my fair share of different biryanis, and for me I did discover my favourite which was a Donne style Mutton Biryani / Mutton Donne Biryani by Shivaji Military Hotel in Bangalore. 😍

I’ve always wanted to recreate this and today I was successful in doing so. The original will always be the benchmark but this version of mine turned out pretty damn good. I managed to order Seeraga Samba rice which is used for Biryanis mostly in South India. I would have wanted to get more traditional with the recipe, including using Stone Flower and properly slow cooking this too but if you’re looking for a quicker version, then this Mutton Donne Biryani recipe works well. PS – I love the charry burned rice bits at the bottom of the pan.

So if you’re a Biryani lover, show some love in the comments ❤️

Ingredients (Serves 5-6):

2 cups Seeraga Samba Rice
1 kg Mutton Pieces (Biryani cut)
2 Onions (sliced)
2 tbsp Ginger Garlic Paste
1 tbsp Biryani Powder (I used Shan masala)
1 Green Cardamom
1 Bay Leaf
1 Star Anise
1 Mace strand
3 tbsp Ghee
1 tsp Salt
3 cups Water

Biryani Masala Green Paste:
1 cup Mint Leaves
1/2 cup Coriander Leaves
5 Green Chillies (Stems removed)
1 Onion (diced)

Mutton Marination:
1 tsp Garlic (grated)
1 tsp Ginger (grated)
1 tsp Salt
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Yogurt

Method:

1. Start with marinating your mutton for about 2-3 hours. Then make your biryani masala green paste. Take a deep pan (deep enough to cook the entire biryani), once hot add 1 tbsp Ghee and then add your chopped Onions & Green Chillies. Let them cook for about 1-2 minutes till the onions soften.
2. Then add your Mint & Coriander Leaves and stir around cooking for a minute till the leaves wilt. Take off the heat and let them cool down. Once cooled down, make a fine smooth paste in the blender – Add 1 tbsp water if you like. Keep the masala paste aside (Use the same blender with leftover paste to add water later for cooking the rice)
3. In the same deep pan, turn on the heat and add 2 tbsp Ghee, and once hot add Green Cardamom, Bay Leaf, Star Anise and Mace, and let it fry for a few seconds and then add your sliced onions and let them for a 4-5 minutes cook until softened.
4. Add 1 tbsp Ginger Garlic paste and cook until the raw smell goes away. Then add your biryani masala green paste and cook for about 1-2 minutes.
5. Now add your marinated mutton pieces and cook on high heat for about 4-5 minutes, stirring it around, letting the paste coat the mutton pieces. Add 1 tbsp Biryani Powder, mix well and then add 1 cup water (from the same blender with the leftover paste). Let it come to a boil and cook on medium heat for about 20-25 minutes till the mutton is halfway cooked.
6. Add your Rice to the pan, add 1 tsp Salt, stir around well, then add 1-2 cups water (left from the blender) and cook covered with a lid for about 20 minutes on a low flame. This is usually cooked Dum style and even slower but this works fine as well. Once done, serve hot with some Onion & Tomato raita, boiled eggs and pappadums.

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