Biryani In A Leaf Bowl: The Hearty Donne Biryani Of Karnataka

Talk about a meal that is made by cooking meat with rice and all biryani lovers will want a plate in front of them at that instant. Biryani is one dish that is prepared in different ways across various regions of India.

Each type of biryani also has its own origins, history, set of ingredients and secret recipe across the country. While Lucknow’s biryani may be popular and Hyderabad is considered the biryani capital, have you heard of the distinct donne biryani from Kanataka?

Donne biryani is a nati-style biryani that incorporates locally grown and sourced ingredients like Bannur mutton, country chicken, ginger, garlic, spices like stone flower, cinnamon, etc., which are known to have high nutritional value in comparison to the hybrid versions of ingredients we get in the local markets of the city. Nati is that style of cooking that preserves the rustic rural flavours in its delicacies.

History And Origin Of Karnataka’s Donne Biryani

It is popularly believed that in the 17th century, Maratha’s victory over Karnataka by capturing Bengaluru led to the rise of many military-based restaurants that served nourishing meals to the Maratha soldiers and donne biryani was a popular dish on the menu.

With the rise of many military hotels in Bengaluru, the donne biryani made in the nati-style became popular not only with the commons but was also enjoyed by Tipu Sultan’s army and the British forces, who included donne biryani on their menu during military get-togethers and other functions.