Donne Chicken Biryani is a dish that every food lover in Karnataka swears by. It’s got history, character, and flavors that hit all the right notes. Named after the traditional donne—biodegradable containers made from dried palm leaves—this biryani is a true gem of Bengaluru’s military hotel tradition.

What makes this biryani stand out? The use of short-grain seeraga samba rice, a minty-fresh green masala, and no saffron or rose water. The result? A dish that’s light yet loaded with flavor. If you’ve never tried making this at home, don’t worry. I’ll walk you through it step-by-step. Ready? Let’s get cooking!

Quick Recipe Details

Prep Time: 30 minutes (+ 30 minutes marination)
Cook Time: 1 hour
Serves: 4 people
Difficulty: Moderate
What You’ll Need:
A heavy-bottomed pot or Dutch oven
Blender (for the masala paste)
A pressure cooker or large pot

Pro tip: You can prep ahead by marinating the chicken and making the masala a day early. This saves time and makes flavors even better.

Ingredients

For Marinating the Chicken:

700g chicken (cut into medium pieces)
½ cup thick yogurt
1 tsp red chili powder
½ tsp turmeric powder
½-inch ginger (paste)
4 garlic cloves (paste)
1 tsp oil
1 tsp salt

For the Masala Paste:

3 onions, sliced
6–8 green chilies (adjust spice to your liking)
2-inch piece of ginger (or 1 tbsp ginger paste)
20 garlic cloves (or 2 tbsp paste)

Whole spices:

2-inch cinnamon stick
4 cloves
½ tsp black pepper
2 strands mace (javitri)
3 cardamom pods
1 tsp fennel seeds (saunf)
½ tsp stone flower (kalpasi)
½ tsp black cumin (shahi jeera)

Herbs:

½ cup mint leaves
½ cup coriander leaves
Cooking fats: 1 tbsp oil + 1 tbsp ghee

For the Biryani Rice:

500g seeraga samba rice (soaked for 15 minutes, then drained)
2 tbsp oil + 2 tbsp ghee

Whole spices:

2 bay leaves
2-inch cinnamon stick
4 cloves
2 black cardamoms
2 green cardamoms
2 star anise
Extras:
2 tbsp dried fenugreek leaves (kasuri methi)
Juice of 1 lemon
Salt to taste

How to Make It

Step 1: Marinate the Chicken

Combine the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, oil, and salt.
Mix well, cover, and pop it into the fridge for at least 30 minutes. Longer is better for flavor.

Step 2: Make the Masala Paste

Heat 1 tbsp oil and 1 tbsp ghee in a pan. Toss in all the whole spices. Fry for a minute until aromatic.
Add sliced onions, ginger, garlic, and green chilies. Sauté until soft and fragrant.
Stir in mint and coriander leaves. Cook for just a minute to release their aroma.
Once it cools, blend everything into a smooth paste. Set it aside.

Step 3: Cook the Chicken Stock

Heat oil in a pressure cooker or pot. Add whole spices and marinated chicken.
Sauté until the chicken starts releasing juices.
Add 3.5 cups water and a pinch of salt. Cook until the chicken is tender.
Strain the stock, keeping both the chicken pieces and broth for later.

Step 4: Bring It All Together

In a large, heavy-bottomed pot, heat 2 tbsp oil and 2 tbsp ghee. Add whole spices and fry until fragrant.
Stir in the masala paste. Cook for 2–3 minutes until the oil starts releasing.
Add the cooked chicken pieces and mix well.
Gently fold in the soaked rice, making sure everything is coated evenly.
Pour in the reserved chicken stock. (Tip: Use about 2 cups of liquid for every 1 cup of rice.)
Cover with a lid and cook on medium heat until the rice is almost done (about 10–12 minutes).

Step 5: Dum Cooking

Reduce the heat to low. Cover the pot tightly (use foil if needed) and cook for another 20 minutes.
Let it rest for 10 minutes before fluffing it gently with a fork.

Serving Tips

Serve hot in a bowl lined with banana leaves for that authentic touch.
Pair with:
Mint-coriander raita
Sliced onions and lemon wedges
Boiled eggs

Make It Your Own

Substitute chicken with paneer or mixed veggies for a vegetarian twist.
Don’t like it too spicy? Use fewer green chilies. For extra heat, add a pinch of red chili powder to the masala paste.
Want a richer flavor? Swap water with coconut milk for the stock.

That’s it! Donne Chicken Biryani is more than just a meal—it’s a piece of Karnataka’s history served on a plate. And the best part? You don’t need to travel anywhere to enjoy it. Make it at home and enjoy the heady aroma and bold flavors right from your own kitchen.