By Yashna Kumar
For SLUB Magazine
“Veg biryani or not,” the debate has not subsided yet. While we spend so much time feuding with fellow internet users over this question, we have collectively forgotten the varieties of biryanis that the nation has. Also, here’s letting you in on a secret- some biryanis are actually traditionally made of vegetables. Read on below to find a list of biryanis that might be slightly lesser known, but nevertheless, super tantalizing.
- Hyderabadi Biryani:
This classic rice dish, which has now become the definition of biryani go-to for many foodies, is comprised of rice and meat cooked in layers. While the origin stories are debated, one common tale says that it was derived from the kitchens of Nizam-of-Hyderabad, but today, it can be spotted at roadside stalls and big hotels. Hyderabadi is served alongside raita or mirchi ka salan.
- Lucknowi Biryani:
The city of Lucknow is truly a delight if you enjoy meals that have a long history, and one such delicacy is the Lucknowi biryani. With its Mughlai origins, it boasts a royal touch to itself, loaded with exotic ingredients and meat varieties.
- Malabari Biryani:
Thalaserry biryani, often referred to as Malabari biryani, is a popular cuisine in the state of Kerala. It stands out from other kinds of rice delicacy in the fact that it utilizes a different kind of rice- Jeerakasala, a short grain variety. While the preparation involves the layering of cooked meat and flavored rice just like its Hyderabadi variant, Malabari biryani also uses tomatoes for a distinct flavor.
- Kolkata Biryani:
This variant chronicled the pertaining question on the internet: “potatoes in biryani?” Nonetheless, this is what makes it a distinct type of delicacy. Legend has it that this dish was brought to this eastern city by Wajid Ali Shah, former Nawab of Lucknow who was ousted from his beloved city. Arguably, the aloo (potato) proves to be a true accompaniment – since it takes in all the flavors from the meat.
- Kashmiri Biryani:
Also referred to as tahari biryani, it originated from the kitchens of the Kashmiri pandits who served in the courts of Muslim Nawabs. It substitutes meat for potatoes but is equally flavourful and a delightful, hearty meal. The use of onion and garlic is not prominent, so the lack of these ingredients is managed by flavourful masalas and vegetables.
Whatever the spices, components or flavours may be, they come together in a beautiful preparation that literally has everyone’s heart. Whether veg or non-veg, we’re sure you have your pick of biryani too. Savour on, and the next time you have biryani, maybe try a new variant!