Biryani is a classic evergreen Indian dish that everyone loves and can’t get enough of. India has a variety of biryanis. There are a lot of styles, ingredients and processes that go into the different types of biryanis made in India.
Two of the most famous and loved biryani styles are Hyderabadi Biryani and Lucknowi Biryani (Awadhi Biryani). Even Though they are almost made in the same way, they taste different and special in their own ways. Let’s see the difference between them, and appreciate the ingredients and flavors that tingle our taste buds.
Say Hyderabad, you hear Biryani! Hyderabad and biryani are not exactly two separate entities. People of Hyderabad and people who visit Hyderabad can never get enough of Hyderabadi biryani. The unique aroma and flavor of this dish makes everyone fall in love with the place.
How did it originate?
The famous Hyderabadi Biryani was made after Emperor Aurangzeb appointed Nizam-Ul-Mulk as the new ruler of Hyderabad. It combines elements of Hyderabadi and Mughlai cuisines.
How is it made?
The base ingredients of this biriyani are basmati rice, goat meat ( or chicken), curd, ghee, fried onions and a combination of magical spices. The magical spices are cinnamon, cloves, cardamom, bay leaves, nutmeg, papaya paste, Caraway , mace flower, star anise, lemon, and saffron.
Hyderabadi biryani is a strong blend of flavors and spice. In Hyderabadi Biryani, the meat is first marinated in yogurt, herbs, and spices and then cooked with rice over a low flame. Rice cooked this way absorbs all the spices along with the juices from the meat .
The way this biryani is cooked is unique and delicious. Potli masala (mixture of different masalas) makes it so special and spicy and layering of basmati rice and nonveg pieces adds to the taste and covering the lid with dough helps in proper boiling and it is a blend of Mughlai and Telugu cuisine.
To sum up, Hyderabadi biryani is all about that flavor that fills up your heart whilst filling your stomach.
This Biryani is classy and all about that quality and polished experience. It is a very popular North Indian recipe. It is different from the basic biryanis as it comes straight from the Nawabs and is the life of Lucknow.
What is its origin?
During the Mughal reign, Awadh (now Lucknow) was the capital of their kingdom, which is how the Awadhi biryani with its delicate flavors got its name. The bawarchis (chefs) and rekabdar (gourmet cooks) of Awadh invented the art of cooking over a slow fire, which has become synonymous with Lucknow today. It is called dum style cooking.
How is it made?
The key ingredients of the awadhi biryani are mutton or meat, ginger-garlic paste, turmeric, chilli powder, Cashew nut paste, garam masala, Curd or yogurt.
For this biryani, meditation for a long time is very important. A longer marination process results in enriched taste and unique aroma of the biryani. They make sure they soak the rice in water for sometime before cooking. This ensures that the rice grains turn out well. In Lucknowi biryani, the meat is cooked on slow fire till it is almost done. This biryani can also be made using chicken and fish, but it tastes best with goat meat.
Major Difference Between Lucknowi Biryani And Hyderabadi Biryani
While both biryanis may have been influenced by the Mughals, Lucknow’s chefs refined the style and process of making through the use of aromatics and cooking techniques and Hyderabad transformed the dishes with robust flavors.
While hyderabadi biryani is all about spices and the raw overwhelming flavors, Lucknowi biryani is more about the authenticity and royalty of flavors.
This Rivalry between Luknowi and Hyderabadi biryanis is very ancient. People keep arguing which one is better. It is very difficult to figure that out. But, one thing’s for sure, both of them are unique, special and classic in their own ways. They will make your tummy happy for sure.
So, we all can agree that no matter where the biryani is from, no matter what it’s origin is and no matter how it’s made, Biryani is a feast that everyone should experience in a lifetime.