I know, now this sounds crazy for all who, already know about Donne biryani, Because it’s always made with chicken or mutton.
As my husband eat eggs, so for him I recreated this recipe with eggs. Now this recipe will be helpful for those who eat only egg called eggetarian.
First of all what is Donne? -Betelnut tree bark cups, which is handmade or machine pressed. Through out the south India you can find people using these cups to serve food in temples and Street this is biodegradable product.
If you are from Bengaluru or lived here Donne biryani must fell on your radar. In Bengaluru a very popular restaurant named “Shivaji Military Hotel” serves the best Donne biryani in the city.
It’s truly special type of biryani because have heard so many amazing reviews about this from my friends who are non vegetarians.
If you get a chance to visit Bengaluru, never ever miss to go Shivaji Military Hotel.
So let’s start with the recipe….
For biryani masala
- Oil 2tsp
- Cinnamon stick half inch
- Star anise 1
- Cloves 2 to 3
- Cardamom pods 2
- Garlic cloves 5 to 6
- Ginger half inch
- One medium size onion chopped
- Handful coriander
- Handful mint leaves
- Green chillies 6 to 7
- Hard boiled eggs 4
- Jeerga samba rice/Sona masuri 2cup
- Oil 3 tsp
- Bay leaf 2
- Cinnamon stick 1 inch piece
- Cloves 3 nos
- Cardamom 2 nos
- Half cup chopped coriander
- Half cup chopped mint leaves
- Ginger garlic paste half tsp
- Medium size onion chopped
- Medium size tomato chopped
- Kasuri methi leaves 1tsp
- Salt to taste
Take 4 hard boiled eggs and make small gashes on the eggs.
I recommend to use jeerga samba rice because that taste very good, if there is no jeerga samba rice, can replace with Sona masuri rice. (A big no no to basumati rice), soak the rice for half an hour.
For masala in pressure cooker add oil, once it’s heated add cinnamon, cardamom, star anise, cloves fry for 50sec after that add chopped onion, garlic and ginger chopped fry till onion changes the colour, then add green chillies (adjust the chillies according to your spicy) coriander and mint, fry for 5min. Then switch off the flame.
Once the mixer cool down , transfer it into mixer grinder and make a fine paste.
In a same pressure cooker add oil once it’s heated add bay leaves, cinnamon, cardamom, cloves and fry for few seconds, then add chopped onion and ginger garlic paste, fry till the raw smell goes.
Now add chopped tomato, salt fry till it becomes soft, then add masala paste, fry for 1min.
Then add chopped coriander and mint leaves, fry for few minutes then add boiled eggs fry again for 1min and close the lid for 3min, bring the flame into very low.
Open the lid and add crushed kasuri methi give a last mix and add soaked rice, then add 3 and half cup water, pressure cook with 3 whistles.
Once the pressure cooker cool down take the biryani and serve hot with cucumber raitha.