Solala Biryani: A Winter Delicacy of Adilabad

Adilabad: ‘Solala Biryani’ is a popular seasonal dish prepared with fresh green pigeon peas (locally known as Solalu) and rice during November, December and January, before the red gram harvest. In rural areas of the erstwhile Adilabad district, almost every household prepares a variety of dishes using Solalu during this period.

While chicken, mutton and vegetable biryanis are widely known, Solala Biryani remains a distinctive traditional delicacy of the region. Villagers describe it as both tasty and filling, often remarking, “Thinte kammaga vasthadi,” meaning it is delicious to eat.

Solala Biryani is considered nutritious and can be eaten for breakfast, lunch or dinner. It is easy to prepare, requires little time and effort, and is often served as a special dish, including to guests. Winter, many say, is incomplete without Solala Biryani.

In addition to the biryani, villagers prepare chutney and curries using green pigeon peas, which are commonly eaten with jowar roti or chapati. Solalu is also available in vegetable markets during the season.

Eraveni Laxmi of Adilabad said rural families are especially fond of Solala Biryani and prepare several dishes and chutneys using fresh green pigeon peas. She said the dish is often served to guests and is a regular feature in households throughout the winter months.

Laxmi said she prepares the biryani mainly in November and December. Apart from biryani, families cook curries by combining Solalu with brinjal and fenugreek, and prepare chutney using boiled green pigeon peas along with green chillies, tomatoes and other ingredients commonly used in vegetable biryani. Some families also prepare upma by adding Solalu.

According to her, Solala Biryani tastes best when prepared using equal quantities of rice and Solalu, and when green chillies are used instead of chilli powder. Some households also add chintapulusu, which gives the dish a distinct flavour.

Ingredients such as bay leaf, cloves, cumin seeds, onions, garlic and green chillies are commonly used while preparing the biryani. Farmers usually grow red gram as an intercrop with cotton or in small portions of their fields for household consumption.

Tender green pigeon peas are preferred for preparing Solala Biryani, while mature beans are generally used for making chutney after boiling.

Chowdhury Vinod of Ramai village in Sathnala mandal said Solala Biryani has a long tradition and has been a favourite dish in rural households for generations. He said the preparation of Solala Biryani and other Solalu-based dishes usually comes to an end with the harvest of the red gram crop around the Sankranti festival.