A to Z Biryani / Pulao / Khichdi Series ~ D for Donne Biryani (Vegetarian Version)

Military hotels are a standard feature of many towns across the parts of southern India. Though no one is sure about the story behind the name, they have nothing to do with niether the military nor the lodging. Indians have a habit of loosely calling an eatery as a hotel though it has nothing to do with lodging facilities. These miltary hotels are usually small eateries that serve non vegetarian food. These kind of tiny establishments with the boards 'Ragi mudde oota tayaar' outside (meaning ragi mudde lunch is ready), dot the parts of Bangalore city. Ragi mudde, the cooked balls of finger millet flour are served with non vegetarian curries here. Rustic farmer food from the plains of Karnataka is the staple food in these humble hotels and women wouldn't step into these hotels in the olden days.

Some hotels are so well known in Bangalore that they are running over a hundred years. Many military hotels in and around Bangalore, like Shivaji Military Hotel  display an unmistakable Maratha influence according to this interesting excerpt about the history of Military hotels in Bangalore. It is believed that Maratha soldiers who garrisoned in Bangalore area during the 17th century might have brought their traditional non-vegetarian cuisine with them and those families were the forerunners of Bangalore's miltary hotels, which were obviously heavily influenced by the Saoji-style eateries, that they were used to back home.

Mutton biryani slowly cooked over coals, using short grain rice and coriander, mint and green chili paste takes precedence at these Maratha influenced eateries over ragi mudde. The meat dishes here tend to be spicier, influenced by the fierce Saoji and Kolhapuri cuisines of central Maharashtra. This kind of biryani is also called donne biryani and it seems to be a signature dish of especially, the Shivaji military hotel in Bangalore mentioned above. Mutton and chicken seems to be the popular choices for the preparation of donne biryani. 

I lived in Bangalore area almost all my life before moving to US more than two decades ago but being a vegetarian, the name 'donne biryani' never crossed my radar during that time. Donne biryani seems to be a popular choice in military style hotels of the region. This biryani is called so since it is served in a donne. Donne, pronounced as 'though - nnay' (with a stress on n) is a Kannada word (the local language) used for the biodegradable cups made with areca nut palm leaves / banana leaves and so on.
 
The recipe is a secretly guarded one and so, basically the recipes floating online are own interpretations of food bloggers. I did not pick any particular recipe to cook this biryani from and chose to  pressure cook it making it an easy, quick and flavorful meal. Basmati rice is not used to make this biryani but seeraga samba rice, a popular choice in Karnataka and Tamilnadu is used. If the preferred rice is not available, go with regular rice. Mint flavor is the most dominating one in this biryani unlike most of other biryanis.

I have made it a vegetarian version using soy chunks and my husband thought potatoes and capsicum would have been a nicer addition. Any combination of preferred vegetables can be used to make this biryani. This is one of the biryanis that I had on my to do list even before this marathon theme was announced and so, it was the first biryani I tried for this series. I am so glad that I tried this biryani and that too with soy chunks since they were like the selling point of this biryani. Soy chunks were so succulent, each infused with the cilantro - mint base flavor and I don't think the vegetables would have created the same effect. Serve it with a simple raita / plain yogurt.

Ingredients to saute and grind:

1 - 2 tbsp. ghee / oil
2 cloves
1 inch cinnamon piece
2 pieces of stone flower / dagad phool
1 onion, chopped
2 green chillies (Mine were very spicy chillies. adjust the quantity depending upon the spiciness of the chillies used.)
1 inch piece ginger, finely chopped
2 garlic cloves (I didn'y use any)
1 cup cilantro and mint leaves

Other Ingredients:
1 cup soy chunks, hydrated (or substitute vegetables) 
2 tbsp. ghee and /or oil
2 cloves
2 cardamom
1 inch piece cinnamon
1 bay leaf
1 onion, thinly sliced
1/8 tsp. turmeric powder (optional)
2 tbsp. yogurt
1 tsp. biryani masala
1 and 1/4 cup water
Salt to taste (I used about 1 and 1/4 tsp.)
1/2 tsp. lemon juice
3/4 cup rice (I used sona masuri rice.)

Directions:
* If using seeraga samba rice, soak it in water for about 15 minutes and drain completely. If using sona masuri or the regular kind, no need to soak. I used sona masuri rice and the water quantity mentioned is for that variety of rice. 
* Soak soy chunks in water to hydrate them. If using vegetables, chop them and keep aside. When the soy chunks soften, squeeze out water from them and keep aside.
* Heat ghee / oil directly in a small pressure cooker or a pan. Add all the other ingredients mentioned under 'saute and grind" list except the cilantro and mint. Saute them stirring intermittently until the onions turn pinkish and add cilantro and mint. Saute for about a minute and turn off the stove. Let them cool slightly and grind to a paste adding a little water. If more water is needed to grind, use some from that 1 and 1/4 cup water mentioned under ingredients' list ( so that you would not end up adding more liquid while cooking rice which in turn ends up in a mushy biryani.)

* To the same pan which is of course empty now, add ghee, cloves, cardamom. cinnamon, bay leaf and saute for few seconds. Then add onion and fry stirring intermittently until it turns pinkish.

* Next add turmeric, biryani masala and yogurt and stir well. Next add water and salt to the cooker / pan and bring it to a boil. Add rice, soy chunks and lemon juice.  

* If using sona masuri rice, rinse and add to the cooker. Pressure cook for three whistles if using cooker.

* If not using pressure cooker, add 1/8 cup more water, cover the pan tightly with an aluminium foil and close the lid. or cover the lid and seal it with a dough ring, to cook it in dum style. Cook on low flame, until rice is cooked, about 15 to 20 minutes.
* Open and check after 20 minutes. If there is stll water, cover and cook until all the water evaporates. If the mixture appears dry and the rice is not cooked through, sprinkle some water and cook some more time.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments

Pudina Paratha

For this week's blogging marathon, I am going with the theme 'One menu card - 3 different courses' and I picked Puranmal menu card from the given choices. I am going with 'Pudina Parathas' on Day 1.

These parathas can impress anyone with their looks alone. The flecks of emerald 'mint' and the prominent layers are absolutely appealing. These are made 'lachha paratha' style, resulting in flaky, flavorful parathas. They make a great meal with minimal efforts since they don't need any side dishes as such. We enjoyed them with just plain yogurt and a pickle. 

Ingredients: (Yields 5 parathas)

1 cup atta / wheat flour + extra for dusting

Salt to taste

1 cup tightly packed mint/pudina leaves or 1/2 cup packed mint leaves + about 1 tbsp. mint powder

1/2 tsp chaat masala

2 tbsp. butter

Oil to make parathas

Method:

* Wash and finely chop about 1/2 cup of pudina leaves. 

* Combine flour, salt and chopped pudina leaves in a mixing bowl. Add sufficient water to make a firm, pliable dough. Cover and let the dough rest for about an hour or so.

* In the mean while, wash and pat dry the remaining 1/2 cup mint leaves. Toast them on low flame until they turn crispy. Cool and grind them fine. Ignore this step if using mint powder.

* Mix mint powder and chaat masala in a bowl and keep aside.

* Divide the dough into 5 portions and roll them into balls. Work with one dough ball each time and keep the rest covered.

* Roll one ball into thin circle of about 6 inches, dusting with flour if necessary. Smear with butter and sprinkle some chaat masala - mint powder mixture all over it.

* Now comes the pleating part. Start from the upper end of the disc. Fold the disc into pleats using your hands, as shown below.

* Just pinch at the edges after folding the disc like a fan, if it is not done so already while pleating .

* Then twist the pleated disc into a tight roll.

* Again roll it into a thin circle of about 6 inches diameter. Dust it with flour if necessary.

* Heat a tawa / shallow frying pan. Fry one roti at a time on medium heat. Place the rolled disc onto the hot griddle. Toast for about a minute. Small bubbles start to appear on the surface. Then flip it to the other side using a spatula. Add 1/2 tsp oil around the edges and spread around 1/4 tsp oil on the surface. Toast the other side too. Keep moving around and pressing the roti a little with the spatula for uniform toasting including the edges. Flip the roti one more time if required. Properly toasted roti / parathas have small brown spots all over it. Remove the roti and keep it covered. Repeat the steps with the remaining dough balls.

* Serve them with a spicy curry or some pickle and yogurt.

Check what other marathoners are cooking during this marathon.

Comments