Some dishes don’t just satisfy your hunger—they tell a story, evoke nostalgia, and bring people together. That’s exactly what donne biryani recipe does. It’s not just another kind of biryani—it’s a culinary treasure from Karnataka that holds a special place in the hearts (and taste buds) of Bangaloreans and South Indian food lovers everywhere.

This donne biryani recipe takes you deep into the heart of Bangalore’s iconic food culture. Often served in a dried palm leaf bowl called a donne, this biryani is aromatic, spicy, herby, and rustic all at once. What makes it stand out? It’s the vibrant green masala, the punchy flavors, and the distinct way it’s cooked—usually with Seeraga Samba rice (or jeerakasala rice), not basmati, giving it a unique texture and mouthfeel.

Let’s dive into this soul-satisfying, one-pot wonder and explore not just how to make donne biryani, but how to bring a slice of Bangalore’s street food scene right into your kitchen.

🌿 What Is Donne Biryani?

Unlike the richer and more layered Mughlai or Hyderabadi biryanis, donne biryani is much more grounded, both in flavor and in presentation. Originating from Bangalore’s famed military hotels, this recipe is known for:

• Its spicy, green masala base made with mint, coriander, and green chilies.
• The use of jeerakasala rice (a small-grained aromatic rice).
• Cooking chicken and rice together (as in a pulao-style method), enhancing flavor absorption.
• Serving it in eco-friendly leaf bowls called donnes, which add a subtle earthy aroma.

🛒 Ingredients You’ll Need for Donne Biryani

What makes this biryani truly unique is its herbaceous green masala. It’s fresh, fragrant, and forms the soul of the dish. Here’s everything you need:

🌿 For the Green Masala Paste:

• 1 cup fresh mint leaves
• 1½ cups fresh coriander leaves (with tender stems)
• 6–8 green chilies (adjust to your spice tolerance)
• 1-inch ginger
• 6–7 cloves garlic
• 1 tbsp fennel seeds
• 2–3 cloves
• 1 small piece cinnamon
• 2–3 cardamom pods
• Water (as needed to grind)

🍗 For the Chicken Marinade:

• 750g bone-in chicken (preferably thigh and leg pieces)
• ½ cup yogurt
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Juice of half a lime

🍚 For the Biryani Rice:

• 2 cups jeerakasala rice (or seeraga samba)
• 3–4 cups water (adjust depending on rice variety)
• 2 tbsp ghee
• 1 large onion, thinly sliced
• 2 bay leaves
• Salt to taste

👩‍🍳 How to Make Donne Biryani – Step-by-Step

Let’s break it down into manageable steps so you can nail this donne biryani recipe like a pro.

Step 1: Marinate the Chicken

In a mixing bowl, add cleaned chicken along with yogurt, salt, turmeric, red chili powder, garam masala, and lime juice. Mix well and let it marinate for at least 30 minutes—an hour or more if you have time.

🕒 Pro Tip: Overnight marination yields even better results with tender, flavorful chicken.

Step 2: Prepare the Green Masala

Grind together the mint, coriander, green chilies, ginger, garlic, fennel, and whole spices (clove, cardamom, cinnamon) into a fine paste using a little water.

The aroma will be incredibly fresh and inviting—this is the masala that gives donne biryani its signature flavor and greenish tint.

Step 3: Sauté the Base

1. Heat 2 tbsp ghee in a heavy-bottomed pot or pressure cooker.
2. Add bay leaves and sliced onions. Sauté until golden brown.
3. Add the green masala paste and fry for 6–8 minutes until the raw smell disappears.
4. Add the marinated chicken, stir well, and cook for 10–12 minutes on medium heat until chicken starts to release its juices.

Step 4: Add Rice and Cook Together

1. Add washed and soaked (for 30 minutes) jeerakasala rice to the pot.
2. Add enough water (generally 1.5–2 cups water for every cup of rice).
3. Taste and adjust salt.
4. Cover and cook until rice is fluffy and the chicken is tender—about 15–20 minutes on low-medium heat.

You can also pressure cook it for 1 whistle and then let it sit for 10 minutes.

Step 5: Let It Rest and Serve

Once the biryani is cooked, fluff it gently with a fork. Let it rest for 10 minutes so the flavors can settle and intensify.

Serve hot, traditionally in a donne (or leaf bowl) if you can get your hands on one, or just pile it into a banana leaf-lined plate for that authentic street-food vibe.

Top with a little raw onion salad, a squeeze of lime, and maybe some cooling raita on the side.

🧄 What Makes Donne Biryani So Special?

Let’s pause for a second to appreciate what makes this biryani different from the rest:

• 🌿 The green masala gives it an herbal freshness that you don’t find in tomato-heavy biryanis.
• 🍗 The chicken is always cooked together with the rice, infusing the dish with rich, meaty flavor.
• 🍃 It’s often served in a leaf-based bowl that gives off a subtle earthy aroma.
• 🔥 The spice level is high—but beautifully balanced with mint and coriander.
• 🧄 Garlic and green chili take the spotlight instead of onion and tomato gravy.

🍛 What to Serve with Donne Biryani

While it’s satisfying on its own, here are a few accompaniments that make it even better:

• Onion raita – a simple yogurt-based side with sliced onions and cumin
• Boiled eggs – for an extra protein punch
• Fried papad – adds a crunchy texture contrast
• Green salad or cucumber slices – to balance the heat
• Sliced lemon or lime – for a citrusy kick

And if you’re throwing a party? Serve with sooji halwa or kesari for dessert and a glass of cold spiced buttermilk.

🥣 Storage and Reheating Tips

Dal tadka stores beautifully, and so does donne biryani. Here’s how to make sure the leftovers are just as tasty:

• Let it cool completely before storing.
• Store in an airtight container in the fridge for up to 2–3 days.
• Reheat gently in a pan with a splash of water or ghee.
• Avoid microwaving too long—it can dry out the rice.

You can also freeze it for up to a month and thaw overnight before reheating.

📝 Why You Should Try This Donne Biryani Recipe

Biryani is beloved across India in all its glorious regional avatars—but donne biryani stands out for its bold use of herbs, its uncomplicated cooking method, and its connection to the legendary military hotels of Karnataka.

This isn’t a dish that requires layers of marination or slow dum cooking. It’s fast, fiery, and full of soul, perfect for weeknight dinners, weekend parties, or when you just want to impress someone with your desi culinary skills.

If you’ve been craving something spicy, herby, and deeply satisfying, this donne biryani recipe is your answer. Cook it once, and you’ll understand why it’s a cult favorite in Bangalore and beyond.