Donne biryani
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A green-masala biryani of short-grain rice and mutton or chicken, served in cups made of areca palm leaves (donne) in Bengaluru’s military hotels.
Region: Karnataka (Bengaluru and Old Mysore region)Occasion: Lunch, especially on Sundays and festival daysTime: 1 hour 30 minServes: 4Non-vegetarian
Ingredients
- 2 cups short-grain jeera samba or sona masoori rice, soaked 30 minutes
- 750 g mutton or chicken, in pieces
- 1 cup curd
- 1 big bunch mint and 1 big bunch coriander
- 8 green chillies
- 2-inch ginger and 10 garlic cloves
- 2-inch cinnamon, 6 cloves, 4 cardamoms, 2 bay leaves
- 2 onions, sliced
- 2 tomatoes, chopped
- ½ cup oil or ghee
- Juice of 1 lemon
- Salt to taste
Method
- Grind the mint, coriander, green chillies, ginger and garlic into a smooth green paste.
- Marinate the meat in curd, half the green paste and salt for 1 hour.
- Heat oil or ghee, add the whole spices and bay leaves, then fry the onions until golden. Add the tomatoes and the rest of the green paste and cook until thick.
- Add the meat and cook until almost tender, adding a little water if needed.
- Add the drained rice and water (about 1½ times the rice), salt and lemon juice. Cook covered on low heat until the rice is done.
- Rest for 10 minutes and serve in areca-leaf cups with onion raita.
History
Bengaluru’s ‘military hotels’, eateries serving meat dishes, are known for this biryani. Donne refers to the cup of dried areca palm leaf in which it is served.
Significance
Donne biryani is part of Bengaluru’s food identity, distinct from the long-grain biryanis of other cities. The leaf cups are biodegradable and made from a farm by-product.