Vegetarian Mushroom Donne Biryani, a unique take on the classic Bengaluru military hotel biryani.
Biryani Recipes, Lunch Recipes, Mushroom recipes, Recipes, Rice Recipes

Mushroom Donne Biryani, How to make Veg Donne Biryani

A rustic Karnataka favorite – Mushroom Donne Biryani with aromatic green masala, short-grain rice, and bold flavors served the traditional Bengaluru way.

I had the opportunity to savor this delish biryani at a friend’s house, and it was love at first bite. I was lucky enough to be there while it was being made too—getting my hands into the process (as always, I can’t resist meddling in kitchen business!). For her family, this is a Bengaluru favorite, traditionally cooked with mutton just the way her aunt makes it. But for me, she thoughtfully prepared a vegetarian version with mushrooms, and I was blown away by both the flavor and the warm hospitality. That experience stayed with me, and here I am recreating the same military hotel–style Mushroom Donne Biryani in my own kitchen.

A Bite of History – Mushroom Donne Biryani

The name Donne Biryani comes from the eco-friendly leaf cups (donne in Kannada) in which this iconic dish is traditionally served. This biryani traces its roots back to the military hotels of Bengaluru, rustic eateries that sprang up in the early 20th century to serve hearty meals to soldiers and workers. Unlike the layered Hyderabadi or Awadhi styles, Donne Biryani is cooked more like a pulao-meets-biryani hybrid—with freshly ground green masala of mint, coriander, and green chilies that give it its vibrant color and punch. It’s earthy, fiery, and humble, yet deeply comforting. Today, whether made with mutton, chicken, or even mushrooms, it remains one of Bengaluru’s most beloved food legacies.


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Ingredients & Their Role – Veg Donne Biryani

IngredientRole in the Biryani
MushroomsStar of this veg version, they soak up the masala and mimic the meaty bite of the original mutton version.
Seeraga Samba RiceTraditional short-grain rice of Donne Biryani; light, fragrant, and carries masala in each grain.
Green ChiliesProvide the signature fiery punch and bright green color — no red chili powder is used.
Mint LeavesAdd refreshing herbal notes and the signature “green” taste.
Coriander LeavesBalance the spice with freshness and depth, forming the base of the masala.
Whole Spices (cinnamon, cloves, cardamom, star anise, bay leaf)Infuse earthy aroma and warmth, true to military hotel style.
OnionUsed only in sautéing for sweetness and body — never ground into the masala.
TomatoAdds a light tang and moisture to balance the green paste.
Ginger & GarlicKey aromatics that give body and a savory depth to the masala paste.
Ghee & OilA balanced mix: ghee for richness, oil to prevent heaviness.
Lemon JuiceFinishes the biryani with brightness, keeping grains separate.
Kasuri Methi (my twist)Not traditional, but your touch — adds a gentle earthy-bitter aroma, giving the dish a unique signature.

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Mushroom Donne Biryani, How to make Veg Donne Biryani
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Mushroom Donne Biryani, How to make Veg Donne Biryani

Recipe by Sandhya Riyaz
4.8 from 4 votes
Course: Main CourseCuisine: Karnataka, South IndianDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

30

minutes
Dum Time

10

minutes

A rustic Karnataka favorite – Mushroom Donne Biryani with aromatic green masala, short-grain rice, and bold flavors served the traditional Bengaluru way.

Ingredients for Donne Biryani

  • For Green Masala Paste

  • 2 tablespoon, 2 Coriander seeds

  • 1 tablespoon, 1 Cumin seeds

  • 1 tablespoon, 1 Fennel seeds

  • 6–7 nos. 6–7 Green chilies (adjust spice)

  • 1 inch, 1 Cinnamon stick

  • 4–5 nos. 4–5 Cloves

  • 2 nos. 2 Cardamom pods

  • 1 ½ cups, 1 ½ Fresh coriander leaves (1 bunch with tender stems)

  • 1 cup, 1 Fresh mint leaves

  • 1 inch 1 Ginger

  • 5-6 nos. 5-6 Garlic cloves

  • 1 tablespoon, 1 Oil

  • For Biryani

  • 250 grams, 250 Mushrooms, cleaned & quartered

  • 1 ½ cups, 1 ½ Seeraga samba rice (or jeerige sanna rice; soak 20 mins)

  • 1 nos. 1 Large onion, thinly sliced

  • 2½ cups, 2½ Water

  • 1 teaspoon, 1 Kasuri methi

  • Salt, to taste

  • ½ tablespoon, ½ Lemon juice

  • 2 tablespoon, 2 Ghee

  • 2 tablespoon, 2 Oil

  • Whole spices

  • 2 nos. 2 Bay leaves

  • 1 nos. 1 Star anise

  • 1 small 1 Cinnamon stick

  • 2 pods, 2 Green cardamoms

Directions for Donne Biryani

  • Soak the Rice
    Wash seeraga samba rice thoroughly and soak for 20 minutes. Drain and keep aside.
  • Make the Green Masala
    Heat a tbsp oil in a pan. Add coriander seeds, cumin, fennel, cinnamon stick, cloves, and cardamom. Roast until fragrant.
    Then add green chilies, fresh coriander leaves, mint leaves, ginger, and garlic. Saute until they shrink in size.
  • Grind Paste
    Cool slightly, then grind it into a smooth green paste. Add very little water if needed.
  • Prepare the Base
    Heat 2 tbsp ghee + 2 tbsp oil in a heavy biryani pot. Add bay leaves, star anise, cinnamon, and cardamom. Sauté for 30 seconds. Add sliced onions and fry until golden brown. Add crushed kasuri Methi.
  • Cook the Masala
    Add the ground green masala paste and sauté on medium flame until the raw smell disappears and oil begins to separate.
  • Add Mushrooms
    Toss in quartered mushrooms. Sauté until they shrink slightly and absorb the masala.
  • Add Rice & Water
    Gently mix in the soaked and drained rice. Pour 4 cups water (or thin veg stock).
    Season with salt and a squeeze of lemon juice. Stir once carefully.
  • Cook the Biryani
    Cover and cook on medium flame until the rice is 80% done.
    Lower the flame, seal the pot (foil or dough if you like), and cook on dum for 10–12 minutes.
  • Rest & Serve
    Switch off the flame and rest the biryani for 10 minutes before opening.
    Fluff gently with a fork, garnish with fresh mint & coriander.
    Serve hot in donne (leaf cups) or bowls, with raita or military hotel–style salna.

Notes

  • 1 cup = 250 ml
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Directions to make veg donne biryani with step by step images

  • Soak the Rice
    Wash seeraga samba rice thoroughly and soak for 20 minutes. Drain and keep aside.
  • Make the Green Masala
    Heat 2 tbsp oil in a pan. Add coriander seeds, cumin, fennel, cinnamon stick, cloves, and cardamom. Roast until fragrant. Then add green chilies, fresh coriander leaves, mint leaves, ginger, and garlic. Saute until they shrink in size.
  • Grind Paste
    Cool slightly, then grind it into a smooth green paste. Add very little water if needed.
  • Prepare the Base
    Heat 2 tbsp ghee + 2 tbsp oil in a heavy biryani pot.
    Add bay leaves, star anise, cinnamon, and cardamom. Sauté for 30 seconds. Add sliced onions and fry until golden brown. Add crushed kasuri Methi.
  • Cook the Masala
    Add the ground green masala paste and sauté on medium flame until the raw smell disappears and oil begins to separate.
  • Add Mushrooms
    Toss in quartered mushrooms. Sauté until they shrink slightly and absorb the masala.
  • Final Cook u0026 Serve
    Add soaked rice, water, salt, and lemon juice; cook till 80% done, then seal and cook on dum for 10–12 mins. Rest, fluff, garnish with mint u0026 coriander, and serve hot in donne with raita or salna.
Karnataka special Mushroom Donne Biryani with green masala of mint, coriander, and chilies served in traditional style
Mushroom Donne Biryani by Sandhya Riyaz

Pro Tips to make tasty Mushroom Donne Biryani

  • Rice choice matters – Use seeraga samba rice (jeerige sanna) for authenticity. If unavailable, use sona masoori; avoid basmati for this dish.
  • Don’t skip the green paste – The punch of mint, coriander, and green chilies defines Donne Biryani. Adjust chili count for heat, but don’t swap with red chili powder.
  • Sauté till oil separates – Fry the ground masala until raw smell disappears and oil floats; this ensures depth of flavor.
  • Kasuri methi twist – Lightly crush it before adding. Use sparingly; too much can overpower the fresh herbs.
  • Dum cooking is key – Seal the pot with foil/dough and cook on very low heat for 10–12 minutes for fluffy grains and infused flavor.

Serving Suggestions

  • Traditionally served in dried areca leaf bowls (donne) for a rustic Bengaluru touch.
  • Pair with a simple onion raita or a thin military hotel–style salna (gravy) to balance the heat.
  • Garnish with fresh mint and coriander for color and aroma.

FAQs – Mushroom Donne Biryani

Q1. What makes Mushroom Donne Biryani different from Hyderabadi or Lucknowi biryani?

A. Donne Biryani is a Bengaluru specialty from military hotels. Unlike Hyderabadi biryani, it isn’t layered but cooked more like a one-pot green masala pulao-biryani. It’s served in leaf cups (donne), making it earthy and unique.

Q2. Can I make Mushroom Donne Biryani without seeraga samba rice?

A. Yes, you can use sona masoori or jeera rice, but avoid basmati. Short-grain rice absorbs masala better, which is key to the Donne Biryani taste.

Q3. Can Mushroom Donne Biryani be made without onion and tomato?

A. Yes. Many military hotel versions skip tomato and use minimal onion, focusing purely on the green masala paste. The result will be spicier and sharper.

Q4. Is kasuri methi authentic in Donne Biryani?

A. Traditionally, no. But adding a pinch of kasuri methi gives a unique earthy aroma. It’s a personal twist that blends well without losing the Donne-style punch.

Q5. How do I prevent Mushroom Donne Biryani from turning mushy?

A. Soak rice only for 20 minutes, measure water carefully (1 cup rice : 2.5 cups water for seeraga samba), and always cook on low dum once rice is 80% cooked.

Authentic Bengaluru-style Mushroom Donne Biryani recipe made with seeraga samba rice, mint, coriander, and green masala

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