This is my humble recreation of Bangalore's iconic Donne Biryani, made with chicken in one pot and ready in under an hour. I have also included a big-batch Donne biryani masala recipe that you can make ahead and store. Serve it with a simple onion raita and, if you are like us, some fried pappadams.
🔍Quick Look: Donne Biryani
What it is: A rustic Karnataka biryani, made with aromatic short-grain rice and a spicy, fresh green herb masala. Traditionally served in a leaf bowl called a donne (I clearly didn't), it is earthy, fragrant, and unmistakably local.
Why you'll love it: A comforting one-pot chicken and rice dish with a unique spice blend, green chillies, and coriander-mint heat, balanced with cooling onion raita.
How to make it: Cook chicken with whole spices, onion, prepared green paste and ground spices. Add water and rice and simmer until cooked through. Rest before serving for perfectly cooked creamy rice.
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This has been one of the most requested recipes from my Instagram fam, and I kept putting it off because I thought it wasn't worth attempting without marathi moggu (kapok buds). But I then decided to try without it, and with a few tweaks, we have a new favourite at home. If you love mint-forward dishes, this Donne biryani will win you over with its bold, herb-packed flavours.
I made this twice in one month, and each time it took me straight back to my favourite city. The first time, F said it tastes almost like my mom's biryani, but it isn't and shouldn't be. That was my cue to make it bolder and greener. So here is my version of Donne Biryani, one that truly delivers on flavour.
What are the ingredients in Donne biryani?
- Chicken: Curry-cut chicken works best; bone-in gives more flavour.
- Yoghurt: Helps tenderise the chicken and adds a subtle tang.
- Ground spices: You will need Donne biryani masala (recipe included), turmeric, and coriander powder.
- Produce: You will need fresh coriander leaves, mint leaves, green chillies, ginger, garlic and red onions.
- Whole spices: Use bay leaves, cinnamon, cloves, green cardamom, star anise, and black stone flower.
- Rice: Traditionally made with Seeraga Samba or Jeerakasala, or Kaima rice. In a pinch, you may use any short-grain raw rice.
- Ghee & Oil: Used together to enrich flavour and aroma.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
In Photos: How to make Donne Biryani
Add all the whole spices to a dry, heavy-bottomed pan and roast gently on low heat until aromatic. Remove and let them cool completely.
Grind to a slightly coarse powder. Measure out what you need for the biryani and store the rest for later use.
Toss your curry-cut chicken with yoghurt, turmeric, and salt. Let it sit while you prep the masala and onions. This gives the chicken time to soak up flavour and stay juicy.
In a blender, whizz together coriander leaves with stalks, mint leaves only, green chillies, ginger, and garlic until smooth. Keep it covered so it stays fresh and vibrant.
Heat oil and ghee in a heavy-bottomed 4 to 4 ½-quart pot. Add the whole spices. When they sizzle, toss in thinly sliced onions and cook until soft and lightly golden.
Stir in the prepared green paste and dried fenugreek leaves (if using). Cook for a few minutes until the raw smell disappears.
Mix in the marinated chicken and ground spices. Cook on medium heat until the chicken releases its juices and turns white.
Pour in hot water, check the salt, and cover. Let the chicken cook gently for 10-12 minutes so it's tender and infused with the spices.
Add the rinsed rice and a squeeze of lime juice. Give it a gentle stir to submerge the grains. Bring to a boil, then reduce to the lowest heat. Cover the pot, place a heat diffuser underneath if you have one, and let the rice steam for 12-15 minutes.
Switch off the heat and let the biryani rest for 8-12 minutes. Then fluff gently and serve with cooling onion raita and crispy pappadams. Optionally, add boiled eggs for extra indulgence.
Traditionally, this biryani is served in a bowl made from dried palm leaves. I couldn't source it this time, though serving it on a banana leaf would have made it even more appealing. Instead, I packed the biryani into a bowl and unmoulded it onto the plate to show how different it is from the regular layered biryani.
Your Donne Biryani Questions, Answered
It is called Donne Biryani because it is served in a Donne. The word "Donne" (pronounced don-nay) in Kannada refers to a bowl made from dried palm leaves or areca nut palm leaves. It was cheap, biodegradable, and added a distinct earthy aroma to the steaming hot rice.
Short-grain aromatic rice works best. Seeraga Samba, Jeerakasala, or Kaima rice are ideal because they absorb flavour well and give the biryani its signature texture.
Yes, it can be made with Sona Masoori, a medium-grain rice, but this lacks flavour. The grains are softer and less aromatic, hence the biryani will be lighter and slightly less rich than the traditional short-grain varieties.
While traditional biryani is a layered dish made with long-grain Basmati rice and warm spices, Donne biryani is a rustic, one-pot preparation made with aromatic short-grain Seeraga Samba rice. And this is not unique, as a similar style of biryani can be found in Tamil Nadu's Ambur biryani and Dindigul biryani.
Variations
You can make this recipe with bone-in mutton/lamb or mixed vegetables, or boiled eggs.
Serving Suggestions
Serve this Donne biryani with a simple onion raita or kachumbar, crisp pappadams, and or boiled eggs.
You can also serve some warm tea or tomato rasam as a post-meal tea to relax.
A Quick Onion Raita Recipe
Add sliced or finely chopped red onions to a bowl of whisked yoghurt. Season it with salt, a dash of vinegar, green chillies, and chopped coriander leaves. Mix well and serve. Depending on my mood, I sometimes add a little chopped tomato (seed part removed) and a bit of grated ginger.
More Great Biryani Recipes
Looking for other recipes like this? Try these:
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📖 Recipe Card
One-Pot Chicken Donne Biryani Recipe
Equipment
- 1 wide-bottomed 4½-quart pot with a lid, 20-22 cm (8-8.5 inches)
Ingredients
For Marination
- 800-900 grams skinless whole chicken, curry cut
- ½ cup yoghurt
- 1 teaspoon turmeric powder
- 1 teaspoon salt
For Donne Biryani Masala (big batch; store the remaining)
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1½ teaspoons cumin seeds
- 1½ teaspoons caraway seeds
- 3 piece black stone flower, (kalpasi)
- 1½ piece star anise
- 14 cloves, see notes
- 1½ blade mace
- 2 inch cinnamon stick
- 4 green cardamom
- 1 black cardamom
- 2½ teaspoons black peppercorns, see notes
- 2 bay leaves
Fresh Green Masala Paste
- 2 cups Fresh coriander leaves, (including stalks)
- 1 cup fresh mint leaves, (excluding stalks)
- 8 to 12 green chillies
- 2- inch ginger
- 12 to 15 garlic cloves, large cloves
For Biryani Chicken
- 2 tablespoon cooking oil
- 1 tablespoon ghee
- 2 bay leaves
- 2- inch cinnamon stick
- 4 to 6 cloves
- 4 to 6 green cardamom
- 2 piece star anise
- 1 to 2 piece black stone flower
- 3 to 4 medium-sized red onions, thinly sliced
- 2 teaspoon kasuri methi, dried fenugreek leaves
- 2 tablespoon donne biryani spice mix
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- salt to taste
For Biryani Rice
- 3⅔ cups hot water, see notes
- 2 teaspoon lime juice
- salt to taste
- 2 cups Jeerakasala or Kaima rice, (seeraga samba) rinsed and drained
Instructions
Marinate the Chicken
- In a bowl, combine chicken, yoghurt, turmeric, and salt. Mix well, ensuring the chicken is evenly coated. Cover and marinate for at least 30 minutes. Longer marination, up to 2 hours, enhances the flavour.
Prepare the Donne Biryani Spice Mix
- Add all the whole spices to a dry, heavy bottomed pan. Dry roast on low heat, stirring often, until aromatic. Do not let the spices brown. Remove from heat and cool completely.
- Grind to a slightly coarse powder. Store in an airtight container away from heat and light. Use only the required amount for this recipe.
Prepare the Green Masala Paste
- Add coriander leaves, mint leaves, green chillies, ginger, and garlic to a mixer jar. Grind to a smooth paste, adding only a little water if needed. Keep covered until ready to use.
Cook the Biryani Masala
- Heat oil and ghee together in a heavy bottomed pot over low to medium heat.
- Add the whole spices and let them sizzle until fragrant.
- Add sliced onions and sauté, stirring often, until soft and lightly golden.
- Add dried fenugreek leaves, if using. Crush lightly between your palms before adding.
- Add the prepared green masala paste and cook for 2 to 3 minutes on medium heat, stirring frequently, until the masala thickens and aromatic.
- Add the marinated chicken and mix well so the chicken is fully coated with the masala.
- Stir in the ground spices and cook on medium heat until the chicken releases moisture and is no longer pink.
- Pour in hot water, check the salt, and cook the chicken covered for 10 to 12 minutes on low to medium heat.
Add Rice and Cook the Biryani
- Open the pot and add the drained rice and lime juice. Taste and adjust the salt. Gently mix once, ensuring the rice is submerged. Turn up the heat and bring to a boil. Let it boil on high heat until the rice surfaces and most of the water is absorbed.
- Reduce the heat to the lowest setting, cover the pot, and place a flat pan or heat diffuser plate under the pot. Cook for 12 to 15 minutes.
- Switch off the heat and let the biryani rest, undisturbed, for 8 to 12 minutes.
- Open the pot and transfer the biryani to serving platter. Serve Donne biryani with onion raita and pappadam. You may add a few boiled eggs.
Video
Notes
- Spice mix: If you have kapok buds (marathi moggu), you may replace 4 cloves with 4 kapok buds and reduce black peppercorns by 1 teaspoon.
- Water: For every cup of rice, we typically use 2 cups of water. Here, the water is slightly reduced to account for the moisture released by the chicken and gravy.
Nutrition Info
If you have time, take a moment to read this article, Tracing the Tale of Donne Biryani.
Famidha Ashraf says
I am so happy to share this one-pot version finally! I love how the aromatic green masala and short-grain rice come together to deliver that authentic Donne Biryani flavour without all the extra dishes. It’s officially my favourite way to bring a taste of Bengaluru home. I hope you all enjoy this fragrant, easy meal as much as I do!