Karnataka Donne Biryani

  • Author: Rettai Kili
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 mins
  • Yield: Donne Biryani


  • 700 grams Chicken
  • 1 cup Rettai Kili Jeera Rice
  • ½ cup Hung curd
  • 2 tablespoon Ginger Paste
  • 1 cup Garlic  Paste
  • ¼ cup  Garlic Paste
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Turmeric Powder
  • 4 tablespoon oil
  • Salt as required
  • 3 Onions medium size sliced
  • 68 Green Chilies
  • 22 ” inch Cinnamon Sticks
  • 10 Cloves
  • ½ teaspoon black peppercorns
  • 2 Strands Mace
  • 7 Green Cardamom pods
  • 2 Black Cardamom
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Stone Flower
  • ½ teaspoon Black Jeera
  • ½ cup Mint leaves
  • ½ cup Coriander Leaves
  • 3 tablespoon Ghee
  • 3 Bay Leaf
  • 3.5 cups Water
  • 2 Star Anise
  • 2 Marathi moggu
  • 2 tablespoon Kasuri Methi
  • 11.5 tablespoons Lemon Juice.


 Karnataka Donne Biryani, where South Indian culinary traditions come to life. In this article, we’ll explore the rich flavors, fragrant spices, and eco-friendly appeal of this beloved regional delicacy. Get ready to tantalize your taste buds with the essence of Karnataka cuisine!”

STEP 1: Clean the chicken and marinate with all the ingredients mentioned for 30 mins.

STEP 2: In a frying pan, heat 1 tablespoon of oil and ghee and fry all the whole spices for masala paste. Add chopped onions, ginger, garlic, and green chilies and fry well. Add some mint and coriander leaves mix well and allow it to cool.

STEP 3: Grind the above mixture into a paste without adding water.

STEP 4: In a pressure cooker, add 1 teaspoon of oil, add the whole spices and marinated chicken, and cook for 5 mins.

STEP 5: Add 3.5 cups of water and cook it for 1 whistle.

STEP 6: After it cools down, open the lid and separate the chicken and stock, set aside.

STEP 7: Wash and drain the water from the soaked Rettai Kili Jeera rice and set it aside.

STEP 8: In a cooking pan, heat oil and ghee add the whole spices, and fry for 40 seconds.

STEP 9: Add the ground masala paste and cook it for 1 minute.

STEP 10: Add the rice to the paste and mix well, add the chicken stock to the rice and give a nice mix add salt to taste.

STEP 11: When the rice is cooked at 80 percent, add Kasturi methi and lemon juice to it, close the lid, and put it on low flame for 20 mins for dum cooking.

STEP 12: After 20 minutes, switch off the stove, mix the biryani gently, and serve hot.


Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!