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    Home » Recipes » Biriyani Recipes

    Veg Donne Biryani | Donne Biryani Recipe

    Published: Mar 27, 2021 by Ramya · Leave a Comment

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    Learn how to make Bangalore special Veg Donne Biryani recipe with step by step pictures. Easy Donne Biryani recipe with step-wise pictures.

    How to make Veg Donne Biryani

    Donne Biryani is a popular biryani recipe from Bangalore, started by the Shivaji military hotel serving Chicken Donne Biryani. Now there are many franchises selling it all over the city and it has been gaining popularity in the internet. In one such episodes, we happened to hear about SGS Gundu Palav and ever since, I had this recipe in my bucket list. Over the years, there have been many a debates in the internet fraternity over what is ‘biryani’ and what is ‘pulao’ and more importantly, if there is a ‘vegetable’ biryani. Before going into the recipe, I must say share this – recipe names mean nothing in the food world and food preferences matter. So in my world, there will always be a veg biriyani and unless it is this one specialty biryani from Karnataka that is also called as Veg/Tarkari Palav, I refuse to call my biryani recipes pulao.

    Donne Biryani Recipe

    ‘Donne’ refers to eco-friendly bowls made from dried Mantharai (Bauhinia variegate) Leaves. Donne Biryani is a spicy, flavorful biryani made with fresh ground masala and it is very popular all over Bangalore, typically served in donne. Like every biryani recipe, the spices and the ingredients are almost same but the preparation makes it different. It has a distinctive greenish hue from ground mint and coriander leaves. The spices are also ground fresh along with onions, ginger and garlic. A spicy curry is usually made with meat and the stew is used to cook the rice separately, that’s another interesting aspect of this recipe. As I used mixed vegetables, I didn’t bother going through the elaborate route but instead cooked everything together.

    Veg Donne Biriyani Recipe

    Here is a glimpse of all the fresh masala ingredients that are made to a paste

    Tips & Important Notes for making Veg Donne Biryani

    This donne biryani recipe is beginner-friendly and can be made easily in an open pot as well as pressure cooker.

    Donne Biryani must be made with Jeeraga Samba rice, the short fragrant variety of rice that lends a unique flavor. Don’t use basmati rice ever for this recipe. If you don’t have Jeeraga Samba, Sona Masoori or Ponni raw rice variants work just as fine.

    There are no tomatoes used in this recipe but instead we will use curd. Make sure it is fresh and thick for best results.

    I always use 2 cups of water for 1 cup of rice when cooking in a pan. Soak the rice for 15-20 mins while the masala is cooking and that way, rice cooks faster and better without being sticky.

    For the first 5 mins, cook the biryani on medium flame and then set it to low for next 10mins. Once there is no water left, remove from heat and let it rest for 10 mins before fluffing up the rice. Biryani stays moist and not dry out this way.

    Vegetable Donne Biryani Recipe

    Serving Suggestions

    Veg Donne Biryani tastes best when served hot or warm with sliced onions and plain boiled eggs. In restaurants usually half a boiled egg is served along with chicken donne biryani 🙂

    Check out other Biryani recipes

    • Thalassery Egg Biriyani
    • Ambur Dum Biriyani
    • Kuska Biryani
    • Chettinad Veg Biryani
    • Thalappakkatti Veg Biryani

    Bangalore special Donne Biryani recipe

    Veg Donne Biryani Recipe with Step by Step Pictures

    In a blender add ⅓ cup coriander leaves, ⅓ cup mint leaves, 2 medium onions roughly chopped, 8-9 garlic pods, 3” ginger piece, 2 green chillies, 2 cloves, 2 cardamoms, 2” cinnamon, 1 stone flower, 1 mace flower.

    Grind into a fine paste. Don't add water unless the paste is too dry. Set aside.

    Meanwhile, soak washed 1 cup jeeraga samba (seeraga samba/jeera sala/jeera rice) rice in 2 cups of water for 15-20 mins. In a heavy pan, heat 2 tablespoon peanut oil. Add 2 dry bay leaves, 2 cloves, 1 cardamom and 2” cinnamon.

    Now add the prepared biryani masala paste.

    Cook on low flame for 10-12 mins until there is no raw smell and oil starts to ooze out from the edges.

    Next add 3 tablespoon thick fresh curd and cook for 3-4 mins.

    Add 1 cup chopped vegetables (use whatever is available - carrots, potatoes, French beans, fresh green peas) and cooked soya chunks if using.

    Cook in the masala for 4-5 mins.

    Add the water used for soaking the rice.

    Let it come to a rolling boil. Add salt as needed along with 1 tablespoon lemon juice. Don't add lemon juice until the water is boiling, else it can cause bitterness.

    Add the soaked rice and mix well.

    Cook it covered on medium flame for 5 mins. Then reduce the flame and cook on lowest heat for 10 mins. If making in pressure cooker, put on the weight and set it on medium flame for 5 mins. Set it to low flame and remove from heat in 9-10 mins or when you get 2 whistles (whichever happens earlier).

    When there is no leftover water and rice is cooked, remove from heat.

    Let it rest for 10 mins before fluffing up the rice.

    Serve hot immediately with sliced onions and plain boiled eggs.

    Veg Donne Biriyani

    Recipe Notes

    • For a spicy version, add more green chillies while making the paste.
    • Using peanut oil is optional, but it definitely enhances the taste of biryani.

    Recipe Card

    📖 Recipe

    Veg Donne Biriyani Recipe

    Veg Donne Biryani | Donne Biryani Recipe

    Ramya
    Learn how to make Bangalore special Veg Donne Biryani recipe with step by step pictures. Easy Donne Biryani recipe with step-wise pictures.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Karnataka Recipes
    Servings 2 people

    Equipment

    • Heavy Bottom Pan/Pressure Cooker
    • Blender

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Biryani Masala

    • 2 Medium Onions Roughly Chopped
    • ⅓ cup Coriander Stalks tightly packed
    • ⅓ cup Mint Leaves tightly packed
    • 8-9 Garlic Pods
    • 3 ” Ginger Piece
    • 2-3 Green Chillies
    • 1 Stone Flower
    • 1 Mace Flower
    • 2 Cloves
    • 1 Cardamom
    • 2 ” Cinnamon

    For Donne Biryani

    • 1 cup Jeeraga Samba Rice
    • 1 cup Mixed Vegetables Potatoes, Carrots, Green Peas, French Beans
    • 10-12 Cooked Soya Chunks optional
    • 2 tablespoon Peanut Oil
    • 2 Dry Bay Leaves
    • 2 Cloves
    • 1 Cardamom
    • 2 ” Cinnamon
    • 3 tablespoon Thick Fresh Curd
    • 1 tablespoon Lemon Juice
    • Salt as needed
    • 2 cups Water
    Prevent your screen from going dark

    Instructions
     

    • In a blender add ⅓ cup coriander leaves, ⅓ cup mint leaves, 2 medium onions roughly chopped, 8-9 garlic pods, 3” ginger piece, 2 green chillies, 2 cloves, 2 cardamoms, 2” cinnamon, 1 stone flower, 1 mace flower.
    • Grind into a fine paste. Don't add water unless the paste is too dry. Set aside.
    • Meanwhile, soak washed 1 cup jeeraga samba rice in 2 cups of water for 15-20 mins. In a heavy pan, heat 2 tablespoon peanut oil. Add 2 dry bay leaves, 2 cloves, 1 cardamom and 2” cinnamon.
    • Now add the prepared biryani masala paste.
    • Cook on low flame for 10-12 mins until there is no raw smell and oil starts to ooze out from the edges.
    • Next add 3 tablespoon thick fresh curd and cook for 3-4 mins.
    • Add 1 cup chopped vegetables (carrots, potatoes, French beans, fresh green peas) and soya chunks if using.
    • Cook in the masala for 4-5 mins.
    • Add the water used for soaking the rice.
    • Let it come to a rolling boil. Add salt as needed along with 1 tablespoon lemon juice.
    • Add the soaked rice and mix well.
    • Cook it covered on medium flame for 5 mins. Then reduce the flame and cook on lowest heat for 10 mins. If making in pressure cooker, put on the weight and set it on medium flame for 5 mins. Set it to low flame and remove from heat in 9-10 mins or when you get 2 whistles (whichever happens earlier).
    • When there is no leftover water and rice is cooked, remove from heat.
    • Let it rest for 10 mins before fluffing up the rice.
    • Serve hot immediately with sliced onions and boiled eggs.
      Veg Donne Biriyani

    Notes

    • For a spicy version, add more green chillies while making the paste.
    • Using peanut oil is optional, but it definitely enhances the taste of biryani.
    Keyword Biriyani Recipes
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    Bangalore special Donne Biryani recipe

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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