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Biryani Food Fight Lucknow versus Hyderabad

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad. The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and capital of Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Chicken Biryani Awadhi (Lucknow) style Recipe

Lamb Biryani Hyderabad Style Recipe

Lucknow Biryani

Lucknow Biryani is also called Awadh Biryani. Lucknow Biryani is a form of Pukki Biryani. Pukki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Farsi meaning 'fry before cooking'.

It basically has three steps. First, the meat is seared in ghee and cooked in water with warm aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a Handi. Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

If you are not a purist, you can create your own version of Lucknow Biryani. Prepare your favorite dry chicken curry. Second, buy commercially available chicken stock, flavor it with warm aromatic spices. Fry and cook rice in seasoned chicken broth. Now layer, the rice and chicken alternately in a Dutch oven. Sprinkle a sweet aroma mixture of Rose, and Kewra. Seal your Dutch oven with Aluminum foil and bake in the preheated oven for a few minutes. Technically, you have created your own version of Lucknow Biryani.

Hyderabad Biryani

This is called Kutchi Biryani. Kutchi means raw. The process does not adhere to the name Biryani in Farsi meaning 'fry before cooking'. Neither the meat, nor the rice are fried before cooking. The meat is marinated in a mixture of spices for a few hours. Meat and the meat marinate are put in Handi. The rice is mixed with spiced yogurt. The 'rice and yogurt mixture' is put on top of the meat. The Handi is sealed and cooked over low heat. Eventually, the meat and rice are Dum cooked. The result is very different than Lucknow Biryani. The Lucknow Biryani has a homogenous meat flavor throughout the Biryani; while, the Rice in Hyderabad Biryani has more of a yogurt flavor than the meat flavor.

In theory, Hyderabad Biryani is simple to make, but requires a lot of experience. The variables are complicated such as amounts, moisture of yogurt mixture and marinate, and cut of meats. All the variables have to be carefully balanced so everything will cook together and come out perfectly.

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