Chickpet, a neighbourhood of Bangalore, is a thriving centre of culture and commerce. SGS Non-Veg Restaurant, where the scent of genuine Donne Biryani wafts through the air, is a culinary gem tucked away in this lively setting. We’re going on a foodie adventure and spilling the beans on how to make authentic Chickpet Mutton Donne Biryani.
The Essence of Chickpet Mutton Donne Biryani
One of the most iconic dishes representing Karnataka’s culinary history is the Chickpet Mutton Donne Biryani. Succulent mutton, aromatic spices, and fragrant Jeera Samba rice come together in perfect harmony in this classic biryani. This recipe for SGS Non-Veg Restaurant’s delicious biryani has been carefully guarded for years.
Ingredients:
For Marinating the Mutton:
- Mutton pieces: 500 grams
- Yoghurt: 1/2 cup
- Ginger-garlic paste: 2 tablespoons
- Turmeric powder: 1/2 teaspoon
- Red chilli powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Salt: To taste
For Biryani:
- Jeera Samba rice: 2 cups
- Ghee: 4 tablespoons
- Onion: 2, thinly sliced
- Tomato: 2, finely chopped
- Green chillies: 2, slit
- Mint leaves: 1/4 cup, chopped
- Coriander leaves: 1/4 cup, chopped
- Lemon juice: 1 tablespoon
- Salt: To taste
- Water: 4 cups
- Biryani masala powder: 2 teaspoons
- Saffron strands: A pinch (optional)
- Hot milk: 2 tablespoons (optional)
How to:
- Blend the mutton cubes with the yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder, and salt in a large mixing bowl. Marinate for at least an hour, preferably overnight, mixing well before serving.
- Drain the Jeera Samba rice and rinse it thoroughly under cold running water. Drain the rice after it has soaked for 30 minutes and set it aside.
- The best way to heat ghee is in a pressure cooker or large, heavy-bottomed pan. Sauté the sliced onions until they are golden brown and add them to the pan.
- Cook the mutton that has been marinated until it is browned and the liquid has evaporated over medium heat.
- Tomatoes, green chillies, mint, and coriander should be added. Cook for a few minutes, stirring frequently, until the tomatoes are mushy and soft.
- After the rice has been soaked and drained, add it to the pan along with the biryani masala powder and the salt. Stir gently so that the rice absorbs all of the flavourings.
- To make the rice and mutton tender, add water to the pan, cover it, and cook it over low heat with the lid ajar. Cook for about 2 whistles if using a pressure cooker.
- Put a pinch of saffron strands in some hot milk and let it steep for a few minutes in a small bowl.
- Saffron-infused milk can be drizzled over cooked rice for an aesthetic golden colour.
- Turn off the stove and give the biryani a break for a few minutes. Use a fork to gently separate the grains of rice.
- Add some zing to the biryani by squeezing fresh lemon juice over it.
- Chickpet Mutton Donne Biryani is delicious when served hot with fried onions and mint leaves for garnish and raita or a cool salad on the side.
One of the finest examples of authentic Karnataka cuisine is SGS Non-Veg Restaurant’s Chickpet Mutton Donne Biryani. This biryani’s tender mutton, fragrant rice, and well-balanced spices will take you straight to the lively markets of Chickpet. If you follow our carefully curated recipe, you’ll be able to enjoy the same delicious biryani you had at SGS Non-Veg Restaurant in the comfort of your own home. Try something new and exciting with your taste buds by indulging in some Chickpet Mutton Donne Biryani.
