Karnataka Meat Pulao Recipe
🍖 Karnataka-Style Meat Pulao (Donne Biryani Style) – Recipe Making
A signature dish from the streets of Bengaluru, Karnataka Meat Pulao (also known as Donne Biryani) is fragrant, spicy, and cooked in one pot using freshly ground green masala. It’s lighter than traditional biryani yet bursting with flavour.
🌿 Ingredients
For the Green Masala Paste:
Fresh coriander leaves – 1 cup
Mint leaves – ½ cup
Green chillies – 6–8 (adjust spice)
Ginger – 1½ inch
Garlic – 8–10 cloves
Grated coconut – 2 tbsp (optional)
For the Pulao:
Mutton (bone-in pieces) – 500 g
Seeraga samba or basmati rice – 2 cups (washed & soaked for 30 mins)
Onions – 2 large (sliced)
Tomatoes – 2 medium (chopped)
Yogurt – ¼ cup
Whole spices – bay leaf (1), cinnamon (1 inch), cloves (3), cardamom (2)
Ghee – 2 tbsp
Oil – 2 tbsp
Salt – to taste
Water or stock – 3½ to 4 cups
🔥 Method
Prepare the Green Masala
Blend all green masala ingredients into a smooth paste using little water. Keep aside.
Cook the Meat
Heat oil and ghee in a heavy pot or pressure cooker.
Add whole spices, then sliced onions; sauté till golden brown.
Add the chopped tomatoes and cook till soft.
Add the green masala paste and sauté until oil separates.
Add mutton pieces, yogurt, and salt; mix well and cook till meat is tender. (Pressure cook for 3–4 whistles if using cooker.)
Add Rice and Cook
Add soaked rice and gently mix with the masala.
Pour measured water or stock (usually 1¾–2 cups per cup of rice).
Cover and cook on low heat until rice is done and moisture absorbed.
Rest & Serve
Allow to rest covered for 10 minutes.
Fluff gently and serve hot in a traditional donne (leaf cup) or bowl.
🍋 Serving Suggestion
Serve with raita, boiled egg, or onion salad.