Mutton Donne Biryani

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.