Donne Biryani

Donne Biryani is a famous South Indian dish that originated in Karnataka. It stands out for its unique cooking method, aromatic spices, and traditional serving style in banana leaf cups. Biryani lovers love this biryani for its tender meat, making it a favourite among them. They serve it in eco-friendly leaf containers called “donne.” People know it for its aromatic, flavourful rice and spicy chicken or mutton.

Origin and Tradition

The word “Donne” means a container or cup made from dried banana leaves. Traditionally, restaurants serve this biryani in these cups, which add a natural aroma and enhance the dish’s flavour. It is popular in Bangalore and other parts of Karnataka, where small eateries and military-style hotels often serve it.

Donne Biryani uses a special blend of spices that give it a bold and flavourful taste. Unlike other biryanis, this one often uses Seeraga Samba rice instead of long-grain basmati rice, adding a distinct texture. You can prepare this biryani with chicken or mutton, marinated with aromatic spices and herbs.

Beyond biryani! Explore our selection of rice varieties, perfect for pulao, fried rice, and all your favourite dishes.

Donne

Donne means a big cup or bowl made from dried leaves. In South India, especially in Karnataka, restaurants use donne to serve food. The name “Donne Biryani” comes from serving it in these cups. The leaves give the biryani a special aroma and taste. This biryani is very popular in Bangalore and nearby areas. The unique taste and the traditional way of serving make it special.

Eco-friendly, traditional donne bowl enhances both flavour and presentation with its natural charm!

Donne bowls are made from dried leaves, usually banana, palm or areca leaves. First, the leaves are cleaned and dried properly. Then, they are shaped into bowls using heat and pressure. Small wooden pins or natural glue are used to hold the shape. These bowls are eco-friendly and biodegradable. They are strong enough to hold hot food like biryani. Their natural aroma adds a special touch to the food.

Ingredients You’ll Need

To make Donne Biryani, you will need simple ingredients like rice, meat, onions, tomatoes, and yoghurt. The spices include cinnamon, cloves, pepper, coriander, cumin, cardamom, bay leaves, and star anise. Fresh coriander, mint, and a squeeze of lime add a refreshing twist to the biryani.

The process starts with marinating the meat in yoghurt and spices. Cook the meat with onions, tomatoes, and spices to create a rich masala. Add the rice to the meat masala and simmer on low heat for the flavours to blend beautifully. Its traditional serving style in banana leaf cups adds to its charm and makes it a special culinary experience.

Seeraga Samba Rice

People use Seeraga Samba Rice (also known as Kaima Rice) in Donne Biryani, especially in South India. This rice variety has a fragrant aroma, soft texture, and slightly sticky nature, which make it perfect for biryani. The grains are small and slender, which helps them absorb the flavours and spices of the biryani while retaining their shape and texture.

The unique aroma and delicate flavour of Seeraga Samba rice are key components that make Donne Biryani stand out. When cooked, the rice releases a natural fragrance that enhances the overall taste of the dish. The rice absorbs the spices and flavours from the meat (whether chicken or mutton), resulting in a flavourful and aromatic biryani that is both rich and fragrant.

Seeraga Samba rice also helps give the biryani its signature slightly sticky texture, which helps the rice grains cling together while still remaining separate, providing the perfect consistency for the dish. This rice variety adds authenticity to the dish and is a vital ingredient in creating the distinct taste and texture of Donne Biryani.

Donne Biryani is versatile and fits any occasion, from casual family dinners to festive celebrations. Enjoy it with raita, boiled eggs, and a side of spicy curry or salad. Its unique preparation and serving style make it a standout among biryanis. Whether you are trying it for the first time or a seasoned fan, it never fails to impress. Give it a try and savour the authentic taste of Karnataka’s culinary heritage.

Mutton Pulao

Mutton pulao features cooking the mutton with spices, allowing it to absorb the rich flavours before being cooked with rice to perfection.

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Lemon rice

Lemon rice is primarily made with cooked rice and tempered with mustard seeds, curry leaves, and spices. The generous squeeze of fresh lemon juice infuses each grain with a refreshing acidity.

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Mint rice

Mint rice is a refreshing and aromatic South Indian dish made with fragrant mint leaves, cooked rice, and a blend of spices.

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Donne Biryani

Print Recipe

Donne Biryani is a fragrant and spicy South Indian biryani, made with tender meat, jeera rice, and a unique blend of aromatic spices. It is served traditionally in a leaf cup, that is beloved in Karnataka and beyond.

Course Dinner, Lunch

Cuisine Indian

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Author sumisculinarynotes

Ingredients

For Marination:

• 500 gms Chicken cleaned and cut
• 2 tbsp Yoghurt/curd
• ¼ tsp turmeric powder
• 1 tsp Red chilli powder
• 1 tbsp Ginger-garlic paste
• Salt

For Masala Paste:

• 1 tbsp oil
• 2 Cloves
• 1- inch stick Cinnamon
• 1 Cardamom
• ½ tsp cumin seeds
• ¼ tsp peppercorns
• 1 small-sized onion
• 1 small piece Stone flower dagad phool (optional)
• 2-3 Green chillies adjust to your spiciness
• Handful of Fresh coriander leaves
• Handful of Mint leaves

For Biryani:

• 3 tbsp Oil
• 2 tbsp Ghee
• 1 Bay leaf
• 1- star anise
• 1 tsp coriander powder
• 2 Onions thinly sliced
• 1 Tomato chopped
• 1 ½ cups Seeraga Samba rice approx. 250gms (soaked for 20 minutes)
• 3 cups Water adjust according to rice type
• Juice of one lemon
• Salt to taste

Instructions

Marinate the Chicken

• In a bowl, combine chicken with yoghurt, turmeric, chilli powder, ginger-garlic paste and salt.
• Mix well, cover, and let it marinate for at least 30 minutes (preferably 2-3 hours).

Prepare Masala Paste

• Heat oil in a pan. Add cloves, cinnamon, cardamom, stone flower, cumin seeds, and peppercorns.
• Add green chillies and onion and saute until the onions turn translucent.
• Add the coriander and mint leaves. Sauté for 2-3 minutes.
• Cool and grind into a fine paste.
• Wash and soak the rice in water for 20 minutes.

Cook the Biryani

• Heat oil and ghee in a heavy-bottomed pot.
• Add bay leaves, and star anise followed by onions. Sauté until golden brown.
• Stir in the chopped tomatoes and cook until soft.
• Add the coriander powder and saute for a minute.
• Add the marinated chicken and ¼ cup water and cook until tender.
• Add the ground masala paste and sauté until the oil separates.
• Adjust salt and mix well.
• Pour only 2 cups of water into the masala, as 1/4 cup was already added while cooking the chicken. The chicken will release additional moisture. Bring it to a boil.
• Add soaked and drained rice to the pot. Mix gently to coat it with the masala.
• Add the juice of one lemon and mix.
• When the water and rice are at the same level, lower the flame and cook for 15-20 minutes or until the rice is cooked and fluffy.
• Garnish with coriander leaves and serve hot in donne or regular bowls.

Notes

Marination: Marinate the meat with spices and yoghurt for at least 1-2 hours to enhance flavour and tenderness.

Use Seeraga Samba Rice: While basmati rice is common, authentic Donne Biryani uses Seeraga Samba rice for its aroma and texture.

Control Water Quantity: Add water carefully to ensure the rice is perfectly cooked without becoming mushy.

Use Banana Leaf for Authenticity: If possible, serve in banana leaf cups to capture the traditional smoky aroma.

Cook on Low Heat: Once the water and rice are at the same level, cook on low heat for even cooking and infused flavours.

Rest Before Serving: Allow the biryani to rest for 10-15 minutes after cooking to let the flavours meld together.

Frequently Asked Questions

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