Bengaluru Donne Biryani Recipe | Ready in 30 mins | Serves 4

Bengaluru's Donne Biryani is unlike anything else. Short-grain Seeraga Samba rice, a specific masala profile built on fennel, whole spices, and coconut, served in a donne (a leaf cup) at military hotels across the city. It's not just biryani — it's a Bengaluru institution. The Spicy South Bengaluru Donne Biryani Paste captures that exact masala base so you can cook it properly at home, without hunting down ten different whole spices.

What You Need

• 1 pack Spicy South Bengaluru Donne Biryani Paste
• 500g chicken (bone-in preferred) or mutton
• 2 cups Seeraga Samba rice (soaked 30 mins) — do not substitute with Basmati
• 2 medium onions, thinly sliced
• 2 tomatoes, chopped
• ½ cup plain curd
• Small handful of mint leaves
• 3 tbsp oil or ghee
• Salt to taste

How to Cook

1. Brown the onions: In a wide vessel, heat oil or ghee. Fry onions until golden brown. Set aside half for garnish.
2. Add paste: Add the Spicy South Bengaluru Donne Biryani Paste. Saute on medium flame for 2 minutes until fragrant.
3. Add tomatoes and curd: Add tomatoes, cook until soft. Add curd, stir well and cook for 1 minute.
4. Add chicken: Add chicken pieces and coat evenly. Add ½ cup water, cover and cook on medium heat for 12-15 minutes until nearly cooked.
5. Parboil rice: In a separate pot, bring salted water to a boil. Add soaked Seeraga Samba rice. Cook until 60-70% done. Drain well.
6. Layer and cook: Layer the drained rice over the chicken masala. Add mint leaves and reserved fried onions. Seal with a tight lid. Cook on lowest flame for 12-15 minutes.
7. Rest and mix: Rest for 5 minutes before opening. Mix gently and serve hot.

Tips

• Seeraga Samba rice is non-negotiable for authentic Donne Biryani — it's smaller, denser, and holds masala better than Basmati.
• Serve with cucumber raita or raw onion + lime. Authentic military hotel style.
• A small piece of charcoal with a drop of ghee during dum gives a smoky dhungar effect.