Karnataka-style Biryani

Karnataka Veg Biryani in Donne Style is a famous and flavorful variation of the traditional biryani, typically served in a “donne,” a small, round, eco-friendly leaf container. This style is popular in the city of Bangalore and other parts of Karnataka. The biryani is aromatic, spicy, and rich in flavors, with a perfect balance of vegetables, rice, and spices. The use of the donne (leaf container) adds an extra layer of rustic charm to the dish.

Here’s how you can make Karnataka Veg Biryani Donne Style:

Ingredients:For the Veggies:

• 1 medium carrot, diced
• 1 small potato, diced
• 1/4 cup green beans, chopped
• 1/2 cup peas
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1/2 cup yogurt (optional for creaminess)

Instructions:

1. Cook the Rice:

• Wash the Basmati rice thoroughly and soak it in water for 15-20 minutes.
• In a large pan, bring 2 cups of water to a boil with the bay leaf, cinnamon stick, cardamom, cloves, cumin seeds, and salt.
• Add the soaked rice and cook until the rice is 70-80% cooked (it should still be a little firm).
• Drain the rice and set it aside.

2. Prepare the Veggies:

• In a pan, heat a little oil and sauté the diced vegetables (carrot, potato, beans, peas) until they are tender but not overcooked. Set them aside.

3. Make the Gravy:

• In the same pan, add oil or ghee and sauté sliced onions until golden brown.
• Add minced ginger, garlic, and green chili and sauté for another minute until fragrant.
• Add the ginger-garlic paste and sauté until the raw smell disappears.
• Now, add the chopped tomatoes and cook until they soften.
• Add all the dry spices: red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and biryani masala (if using). Stir to combine and cook for 2-3 minutes.
• If you like, you can add yogurt or coconut milk for a creamy texture and richness.
• Add the cooked veggies to the gravy and stir well. Cook for another 5 minutes, allowing the flavors to combine.

4. Assemble the Biryani:

• In a large, deep pan (or a handi), layer the partially cooked rice over the cooked veggie-gravy mixture.
• Sprinkle fresh coriander and mint leaves on top for fragrance.
• Cover the pan with a tight-fitting lid and cook on low heat (or use the dum method) for 15-20 minutes to allow the flavors to infuse.
• If using a traditional donne, you can layer the biryani inside the leaf container and seal it for a rustic touch.