Karnataka · Karnataka · Pressure Cook

Donne Biryani

Name: Donne Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Cuisine: Indian, Karnataka
Ingredients: 150g Seeraga Samba or short-grain rice; 200ml Water; 200g Chicken (small pieces); 1 large Onion; 2 tbsp Oil; 1 tbsp Ginger-garlic paste; 1 cup Coriander leaves (ground to paste); 0.5 cup Mint leaves (ground to paste); 4 Green chillies (in the paste); 1 tsp Pepper powder; 0.5 tsp Garam masala; 0.25 tsp Turmeric; 1 tbsp Ghee; 1 tbsp Fried onions; wedge Lemon

Also known as: Bengaluru Biryani, Military Hotel Biryani, Leaf Bowl Biryani

Compact, intensely spiced biryani served in a leaf bowl. The masala is green (heavy on coriander-mint), the portion is individual-sized, and the rice is short-grain. Eaten with hands directly from the donne.

Prep20m

Cook35m

1servings

Easy

Hot

Seeraga Samba / BasmatiChicken / MuttonPressure Cook

📜 History

Born in the 'military hotels' (non-veg restaurants) of old Bengaluru, served in a 'donne' (areca palm leaf cup). The military hotel tradition dates to the early 1900s when non-vegetarian food was served in separate establishments. Shivaji Military Hotel in Jayanagar is the most famous custodian.

✨ What Makes It Unique

The leaf bowl (donne) is the identity. Single-portion serving. The masala is coriander-mint green, not saffron-yellow. Pressure-cooked in military hotels for speed — this is working-class biryani, not royal cuisine.

Ingredients

Rice & Whole Spices

Seeraga Samba or short-grain rice150g
Water200ml

Meat & Base

Chicken200gsmall pieces
Onion1 large
Oil2 tbsp
Ginger-garlic paste1 tbsp

Spice Powders

Coriander leaves1 cupground to paste
Mint leaves0.5 cupground to paste
Green chillies4in the paste
Pepper powder1 tsp
Garam masala0.5 tsp
Turmeric0.25 tsp

Garnish & Finishing

Ghee1 tbsp
Fried onions1 tbsp
Lemonwedge

Method

Green Masala

5 min

Grind coriander, mint, and green chillies to a smooth paste.

Cook Base

8 min

Fry onion, add ginger-garlic paste, green masala. Add chicken and cook 5 minutes.

Pressure Cook

12 min

Add rice, water, salt, spice powders. Pressure cook 2 whistles on medium, then low for 5 min.

Serve

2 min

Open, add ghee, fluff. Serve in a donne or small bowl.

Total time: 55 minutes (excluding marination)

💡 Pro Tips

•Individual portion sizes — don't try to scale this to a party pot
•The green masala (coriander + mint + green chilli) is the soul
•Serve in a donne (palm leaf cup) if you can source them. It adds flavour
•This is pressure-cooker biryani. Don't overthink the technique — it's meant to be fast