World Biryani Day 2023: Lucknow To Kolkata- Explore The Different Types Of Biryani The Country Has To Offer

Whether it's the Awadhi Biryani of Lucknow or the Kolkata biryani, which incorporates potatoes, each variation possesses its own unique and characteristic flavour.

Different Types Of Biryani Of India

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A perfect serving of biryani comprises crispy, caramelized onions, long and fluffy basmati rice, tender meat, and a captivating blend of fragrant spices. The introduction of biryani into Indian culture dates back to the Mughal era, and over time, it has undergone diverse adaptations influenced by regional preferences and cultural elements.

Whether it's the Awadhi Biryani of Lucknow or the Kolkata-style biryani, which offers a milder but meaty experience by incorporating potatoes, each variation possesses its own unique and characteristic flavour. Let's have a look at some of them:

What Is Lucknowi Biryani All About?

Lucknowi Biryani is from one of the culturally vibrant cities in North India. This luxurious dish is a testament to the rich culinary tradition of the region, which is Mughlai. A unique blend of flavours, care in preparations and the royal touch that comes with it, sets Lucknowi Biryani apart.

Talking about it, Sahil Arya, who is the Co-founder and Director at The Old Delhi Restaurant said, "This is essentially what lucknowi biryani is all about, i.e., the use of Basmati rice that is aromatic, long-grained, and cooked with spices like clove, cinnamon, cardamom, and saffron. Chunks of mutton or chicken are dipped in an incredible concoction of yoghurt, ginger-garlic paste, and a blend of spices which include nutmeg and mace then slow-cooked until they become mouth-watering. What sets it apart is the ‘Dum’ cooking technique, where the meat and rice are layered together in a thick-bottomed pot and covered with clay so as to keep in the flavours and smell. The slow cooking technique imparts the aroma and flavour of the meat and spices into every grain of rice, which results in a delightfully aromatic and flavoursome biryani."

"Lucknowi Biryani is milder in comparison to some other biryanis, such as the spicy ones, and it focuses on finely balancing different tastes rather than using strong spices like hot chilli. It is famously made using significant amounts of saffron to produce its characteristic golden colour and exquisite fragrance. Moreover, it is usually decorated with crisped-up thin slices of onions, dried-up grapes, and crushed mint leaves. This biryani embodies the royal heritage of Lucknow, and anyone seeking to taste the regal flavours of Awadhi cuisine must try it," he added.

The History Of Hyderabadi Biryani:

The Hyderabadi Biryani is a dum biryani made with basmati rice and meat, mostly mutton. It originated in the kitchen of the Nizam, and it's a combination of Hyderabadi cuisine and Mughlai cuisine.

Diving into the heritage of this delectable dish, Chef Roopa Nabar, of TTK Prestige said, "In 1857, it is said that the Mughal Empire was declining in Delhi and Hyderabad merged as the centre of South Asian culture, so the innovation of Hyderabadi biryani came up. It normally started as the game of hunting and what you can cook. It is also said that the Nizam chef derived it from pulao brought to South Asia by the Arabs."

"In medieval India, armies would prepare a one-pot meal with rice and meat and that is how it started. Hyderabadi biryani develops its Deccan or Telangana flavours, as stated by Emayat Ali Mirza, the great-grandson of Meer Osma Ali Khan, who says that the evolution took place in Asaf Jaan's kitchen," he added.

Talking about the ingredients required for a particular type of biryani, known as 'Kachhe Gosht Biryani', the chef said that they are basmati rice, meat, dahi, fried onions, ghee, and spices such as cinnamon, cloves, cardamom, bay leaves, nutmeg, shahi jeera, star anise, lemon, and, of course, saffron. Meat is marinated overnight in spices and dahi, and then it's layered with basmati rice. It's cooked on a dum by closing the handi with dough, and it's slow-cooked, and it takes hours for it to cook. Its normal accompaniments are Dahi chutney, Mirchi ka salan, and Baghaar-e-baingan.

 

Hyderabadi Biryani (Image Source: Getty)

All About Calcutta Biryani:

Known for the presence of potatoes in Biryani, Kolkata Biryani has its own tale to tell. 

Azra Asher Ather, who is the Director of Sales of Aminia, which stands as a pioneer in commercialising Calcutta Biryani and just stepped into its 95th year, said, "The history of Kolkata biryani is a fascinating tale of culinary evolution. Originating from the heart of Persia as 'Birian,' meaning 'fried before cooking,' this humble beginning eventually found its way to the Indian subcontinent, where it underwent remarkable transformations. The biryani found its way to Calcutta when Nawab Wajid Ali Shah, in exile from Lucknow, brought the legacy of Lucknow’s biryani with him. His bawarchis replaced meat with potatoes, preserving the dish’s essence and making it more cost-effective."

 

 

Kolkata Biryani (Image Source: Getty)

The Flaourful Kashmiri Biryani:

This sweet and savoury biryani from the 'Paradise of the Earth', is enriched with saffron, spices, almonds, milk, dry fruits, and mutton. The nuts and milk give it a regal flavour that distinguishes it from the other versions.

Goan Fish Biryani:

This light, mackerel biryani is to die for in the land of sun, sand, and water. When all of the other biryanis use mutton or chicken, this is the one that uses fish. On a regular day, several food joints in Goa serve this dish, which is made with spices, grated coconut, and black kokum. In addition to Goa, Calcutta also offers a delectable fish biryani with Bengali's favourite Hilsa. 

Now that we know about the different Biryanis the country offers us, let's have a look at the art and science of layering the Biryani that gives it the perfect taste, texture, aroma and shades of yellow, orange and white.

The Science of Layering In Biryani:

Talking about this, Azra Asher Ather said, "The science of layering is like crafting a magical flavour journey, building a delicious, edible story where each layer adds depth and richness to the tale. The hour-long slow-cooking process over coal enhances the overall flavour."

Additionally, Chef Sarafat Ali of Aminia explained how the layering is done in Kolkata Biryani and said, "The layering technique in biryani is the heart of its taste and texture. Alternating layers of partially cooked rice and marinated meat create a delightful blend of flavours. This intricate process begins with fresh ingredients, where the rich Rogan, painstakingly extracted through 5-6 hours of patient meat frying, infuses every morsel with flavour. The rice, slow-cooked to maintain its integrity, sets the stage. A delicate sprinkle of spice blend- crafted with mortar and pestle, tender meat, and precious potatoes is an integral part of biryani, especially for Bengalis who can’t imagine it without ‘aloo.’ The saffron-infused milk adds a heavenly touch of colour and flavour alongside khoya. Once again, rice takes its place, and the entire masterpiece is carefully sealed within the Handi and slow-cooked for an hour over a coal furnace until it reaches a pinnacle of perfection."