For many, the world of biryani begins and ends with the famous Lucknowi and Hyderabadi versions. However, India's culinary map is dotted with numerous unique and flavourful biryani rice preparations that remain largely unsung. If you are a true biryani aficionado looking to venture beyond the familiar, here is a guide to nine such lesser-known biryanis from different parts of the country that are absolutely worth a try.
Royal and Unique Creations
Doodh ki Biryani hails from Hyderabad, as surprising as that may sound. True to its name, this biryani uses milk (doodh) in its preparation. Chicken or mutton chops are first cooked in milk, after which rice and spices are added, and the entire dish is then slow-cooked on dum.
Another regal dish is the Moti Biryani. Food historians credit Nawab Wajid Ali Shah, the fifth king of Oudh, with its creation. The 'moti' or pearls in this biryani are edible, crafted from eggs and then wrapped in real gold and silver foil for a dazzling appearance. These pearls were traditionally stuffed inside a chicken, which was then cooked along with the rice.
Regional Twists and Local Flavours
The story of Kolkata Biryani is one of ingenious adaptation. When Nawab Wajid Ali Shah moved to Calcutta and sought to recreate his beloved dish, meat was often unaffordable. Local cooks brilliantly substituted it with fried potatoes, a signature ingredient that defines this biryani to this day.
From the coastal regions comes the Meen Biryani, a classic South Indian preparation. This biryani is made with fish, rice, fried cashews, and caramelized onions. Some regional versions also incorporate coconut and black kokum for an extra layer of tanginess.
The Achari Biryani, native to Northern India, gets its distinctive punch from a special achari masala. This spice blend typically includes fennel seeds, coriander seeds, onion seeds, carom seeds, fenugreek seeds, and mustard seeds, mimicking the flavours of a traditional Indian pickle.
Vegetarian Delights and Community Specialties
Jodhpuri Biryani is a vibrant and nutritious option that relies on a plethora of vegetables. It is further enriched with a generous amount of dry fruits, giving it a distinctly royal and rich character.
From the Cuttack region of Odisha comes the Kataki Biryani. In this preparation, mutton is first half-cooked before being given the final dum along with the rice, allowing the flavours to meld perfectly.
The Beary Biryani belongs to the Beary (or Byari) Muslim community in coastal Karnataka. Originally made by merchants and traders, this biryani is known for its generous use of green chillies and coconut, creating a uniquely spicy and aromatic profile.
Finally, Kampuri Biryani originates from the Kampur region of Assam. Its cooking method involves first cooking chicken with vegetables, then adding spices for flavour, and finally incorporating the rice to complete the dish.
These nine biryanis showcase the incredible diversity and adaptability of this beloved dish across India's vast culinary landscape. Each tells a story of its region, community, and history, offering a delicious reason to explore beyond the well-trodden path.
