Donne Biryani Masala: Bengaluru’s Biryani, Explained
What makes donne biryani different from other biryanis, and how to use the masala at home.
What it is
Donne biryani is Bengaluru’s military-hotel biryani, traditionally served in a dried-leaf cup (a donne). It is made with short-grain jeera samba rice and gets its green colour and fresh taste from mint and coriander ground into the masala, along with whole spices.
What usually goes into it
- Cloves, cinnamon, cardamom and star anise
- Black pepper and fennel
- Coriander and cumin
- Dried red chillies
- Bay leaf and mace
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Grind mint, coriander, green chillies, ginger and garlic into a paste
- Sauté onions, add the green paste and the masala
- Cook the meat in this until tender
- Add soaked rice and water, then cook on low heat (dum) until done
How much to use
- 2–3 tablespoons per 500 g meat
- Use slightly less for vegetable or egg biryani
Goes well with
Garam Masala · Red Chilli Powder
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
Bengaluru-style donne biryani at home
Warm, peppery, aromatic
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