Mutton Donne Biryani

Servings: 8 Total Time: 1 hr 30 mins Difficulty: Intermediate
Mutton Donne Biryani pinit

Craving that smoky, spice-infused biryani you get at Bangalore’s famed Military Hotel?

Enter Mutton Donne Biryani—tender mutton and fragrant Seeraga Samba rice cooked together in a “donne” (leaf-lined pot) style for deep flavor. This Karnataka classic layers freshly ground masalas, two aromatic pastes, and slow-cooking magic to deliver a biryani that’s every bit as memorable as its street-food origins.

A Bite of Bengaluru Street Food History

In Bangalore’s Shivaji Nagar, Military hotels served biryani in a disposable leaf “donne,” making it deliciously portable and naturally aromatic. “Donne” refers to the dried-leaf bowls used for serving, which actually enhance the aroma and authenticity.

Mutton Donne Biryani combines Mughal influences with local ingredients—Seeraga Samba rice, gingelly oil, and regional greens—to create a dish that celebrated on Eid but enjoyed year-round.

Why You’ll Love Making It at Home

  • Dual Masala Pastes: Onion-spice and green herb pastes infuse layers of flavor.
  • Fresh Garam Masala: Roasted whole spices ground just before cooking for incomparable aroma.
  • One-Pot Cooking: From marinated meat to final dum, it’s all in the same vessel—minimal cleanup.
  • Authentic Texture: Seeraga Samba rice grains stay separate yet soak up every drop of mutton gravy.

Ingredient Breakdown

  • Mutton: Rich, meaty base—bone-in pieces release collagen for a silky gravy.
  • Turmeric & Chili Powder: Turmeric lends warmth and color; chili brings vibrant heat.
  • Ginger-Garlic Paste & Curd: Provides tang, tenderizes the meat, and builds savory depth.
  • Onion Masala Paste: Fried onions, whole spices, and green chilies combine for a sweet-spicy backbone.
  • Green Masala Paste: Mint, coriander, and fenugreek leaves give herbal freshness and subtle bitterness.
  • Seeraga Samba Rice: Short, aromatic grains that absorb flavors beautifully without turning mushy.
  • Whole & Shahi Spices: Cinnamon, cloves, cardamom, star anise, bay leaf, mace, and stone flower layer in warm, woody, and floral notes.
  • Gingelly Oil & Ghee: Nutty sesame oil and butter-like ghee lend richness and mouthfeel.
  • Fenugreek & Fennel Seeds: Fenugreek adds mild bitterness; fennel brings sweet-anise nuance.
  • Salt: Essential for drawing out flavors and seasoning both meat and rice.

How It All Comes Together

Begin by marinating the mutton: in a large bowl, coat the meat evenly with salt, turmeric, chili powder, ginger-garlic paste, and curd, then let it rest for an hour to absorb the flavors. 

While it marinates, prepare two masala pastes—first, sauté whole spices (cinnamon, cardamom, cloves, and peppercorns) in gingelly oil, add sliced onions and green chilies, and cook until golden; once cooled, grind this mixture with a little water into a smooth onion masala paste. 

Next, wilt fresh mint, coriander, and fenugreek leaves in gingelly oil for a few minutes, cool them, and blend into a vibrant green paste. To cook the gravy, heat more gingelly oil and ghee in a heavy cooker, temper whole and shahi spices, stir in ginger and garlic pastes, then add the marinated mutton and sear until it releases its juices. Fold in both the onion and green pastes, pour in water and salt, and pressure-cook on medium-low for 20 minutes. Meanwhile, soak Seeraga Samba rice for 20 minutes, drain, and then layer it over the cooked mutton gravy in a large, heavy-bottomed pot. Finally, dot the top with ghee, seal the pot, and dum-cook it on low heat for 25 minutes—stirring gently halfway through—then let it rest off-heat for 10 minutes to allow all the flavors to meld.

💡 Pro Tip: Line your pot with a thin sheet of dough or foil before sealing the lid to trap steam and prevent any flavor loss during dum cooking.

Serving & Sides

  • Raita: Cucumber–mint or onion–tomato raita cools the palate.
  • Salad: Crisp kachumber (cucumber, tomato, onion) with lemon juice.
  • Pickle & Papad: Adds crunch and tang to round out the meal.

How to Pack It for Lunch or Meal Prep

This biryani actually gets better over time. Pack it into airtight containers once it cools down — it holds up well for 2–3 days in the fridge.

Want to reheat? Sprinkle a bit of water and microwave it covered, or use the stovetop method with a few drops of ghee.

Final Thoughts

Mutton Donne Biryani isn’t just a meal — it’s an experience. The kind of recipe that brings people together, whether it’s Sunday lunch, a festive gathering, or your comfort food after a long day.

And once you make it at home? You’ll see why people in Bangalore swear by it.

So roll up your sleeves, get that pressure cooker out, and treat yourself to one of India’s most iconic biryanis.

Craving more recipes like this? Stick around. There’s a lot more where that came from.

Mutton Donne Biryani

Difficulty: Intermediate Prep Time 20 mins Cook Time 70 mins Total Time 1 hr 30 mins
Servings: 8 Calories: 585
Best Season: Suitable throughout the year

Description

Mutton Donne Biryani is a Karnataka-style biryani cooked “dum” in a single pot with marinated mutton, layered Seeraga Samba rice, and dual masala pastes (onion and green herb). Fragrant, rich, and perfect for special occasions, this authentic Donne Biryani brings the taste of Bangalore’s Military hotels to your home.

Ingredients

Cooking Mode Disabled

To marinate mutton

To make onion masala paste

To make green paste

To make donne biryani

Instructions

Prep Work

  1. Marinate the mutton

    Mix mutton with salt, turmeric, chilli powder, ginger garlic paste, and curd. Let it rest for an hour.

  2. Prep onion masala
    Slice onions, green chillies and keep spices ready.
  3. Prep green masala
    Rinse mint, coriander, and fenugreek leaves.
  4. Soak the rice
    Rinse and soak rice in water for about 20 minutes.

Method

  1. Make onion masala paste

    Heat oil, sauté cinnamon, cardamom, cloves, peppercorns. Add onions, cook a bit, then green chillies. Once golden, cooled it and grind to a fine paste with little water.

  2. Make green masala paste
    Sauté mint, coriander, and fenugreek leaves in oil until wilted. Cool, blend to paste with little water.
  3. Start the biryani base
    In a pressure cooker, heat oil and ghee. Add cinnamon, cloves, cardamom pods, star anise, bay leaf, mace, stone flower, shahi jeera, fennel seeds and sauté on low flame.
  4. Cook onions and aromatics
    Add onions and sauté till golden. Add ginger and garlic paste, then tomato.
  5. Add mutton
    Add marinated mutton and sauté till it releases juices.
  6. Add masalas
    Mix in onion paste and green paste thoroughly.
  7. Pressure cook
    Pour water, add salt. Pressure cook for 20 minutes on medium-low flame.
  8. Layer rice
    In a large pot, transfer cooked mutton gravy in a large pot. Add soaked rice and check salt. Mix gently.
  9. Cook rice
    Cover and cook for 25 minutes on medium flame. Stir gently after 10 minutes for even cooking.
  10. Rest and serve
    Turn off heat, let it sit 10 minutes before serving.

Equipment

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings 8


Amount Per Serving
Calories 585kcal
% Daily Value *
Total Fat 27g42%
Saturated Fat 9g45%
Cholesterol 105mg35%
Sodium 480mg20%
Potassium 460mg14%
Total Carbohydrate 48g16%
Dietary Fiber 2.5g10%
Sugars 3g
Protein 38g76%

Vitamin A 610 IU
Vitamin C 9 mg
Calcium 72 mg
Iron 3.5 mg
Magnesium 45 mg
Zinc 5.2 mg
Selenium 32 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Mutton Donne Biryani, Biryani Recipe, Mutton Biryani, Karnataka Style Biryani
Rate this recipe:

Stay Connected with Home Cooking Show!

Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!

Did you make this recipe?

Tag #homecookingshow  if you made this recipe. Follow @homecookingshow on Instagram for more recipes.

Pin this recipe to share with your friends and followers.

pinit
File under

Frequently Asked Questions

Expand All:
How long should I marinate the mutton?

One hour is ideal, but longer gives deeper flavor

Can I prep the onion masala paste in advance?

Yes, store it in the fridge for up to a day.

Do I need to soak the rice?

Yes, soaking helps in even cooking and fluffy texture.

Can I skip fenugreek leaves in green paste?

You can, but it adds a unique flavor.

Why use seeraga samba rice?

It absorbs flavors better and is traditional for Donne Biryani.

Can I use regular oil instead of gingelly?

You can, but gingelly oil adds authentic taste

Should I use whole spices or powder?

Whole spices are a must for depth of flavor.

Is tomato necessary?

It's optional and depends on personal preference

How many whistles while pressure cooking?

About 2-3 whistles or 20 minutes on medium-low flame.

Why add green paste after onion paste?

 It blends better and balances the spice.

Can I cook the biryani entirely in pressure cooker?

No, it’s best to cook rice separately to control texture.

What if rice sticks at the bottom?

Use thick-bottom pot and stir midway.

Can I reheat the biryani?

Yes, gently steam or microwave with a splash of water.

Should I open cooker immediately after cooking?

No, let the pressure release naturally.

What flame should I use during final cook?

Medium works best

Why stir after 10 mins of rice cooking?

Ensures even cooking and prevents burning

How do I know if rice is cooked?

Grains should be tender but not mushy.

Rate this recipe

Your email address will not be published. Required fields are marked *

Rate this recipe

Add a question

Your email address will not be published. Required fields are marked *