Donne biryani

Donne biryani is a regional variation of biryani originating from Bengaluru (Bangalore) in Karnataka state, India. It is distinguished by its preparation with a green herb-based masala incorporating mint, coriander, and green chilies, resulting in a spicy, green-tinted rice. It is also traditionally cooked and served in a 'donne,' which is a disposable cup made from dried banana or teak leaves.

Donne biryani is most commonly prepared with chicken, particularly a local free-range bird known as "naati koli," which gives the dish its distinct, robust flavor. However, it can also be made with mutton or lamb. The meat is cooked separately in the green masala before being layered with the rice.

Donne biryani originated in the Bengaluru region of Karnataka and has strong ties to the local military hotel culture. Military hotels are traditional restaurants in Karnataka that specialize in non-vegetarian, particularly red meat, dishes. This biryani style reflects a more rustic, spicy culinary tradition compared to the richer Mughlai biryanis.

The word "donne" refers to a natural, eco-friendly cup or bowl crafted from dried banana leaves or teak leaves, tightly woven together. The biryani is historically served directly inside this leaf cup, which imparts a subtle earthy aroma to the hot, spicy rice. Today, it is a signature element of the dish's presentation, even if eaten at a restaurant.