When it comes to popular rice dishes in the world, Biryani is always spoken among the top. It is one of the best and scented rice dishes of the Indian subcontinent. Every region has its own variation and can be your savior when it comes to craving good food. However, among numerous regional variations, the Biryanis of Hyderabad and Lucknow-Awadhi are quite distinct with their flavor profiles, cooking techniques, and cultural value. Here comes the difference of these two icon Biryanis, and learn how to make them.



Differences Between Hyderabad and Lucknow Biryani

Hyderabad Biryani is known by the "kacchi" method, which involves layering raw marinated meat with partially cooked rice and then cooking them together in a sealed pot, dum style. Lucknow Biryani uses the "pakki" (cooked) method, where both the meat and the rice are separately cooked before they are layered and finished together.



Flavor Profile: Hyderabad Biryani is bold and spicy, often having a rich spice blend of red chili, garam masala, saffron, and fried onions. Lucknow Biryani is subtle and aromatic, with the use of kewra water, rose water, and mild spices like cardamom and cinnamon.



Preparation of Meat: The meat, in Hyderabad Biryani, has first been marinated with yogurt, ginger-garlic paste, lemon juice, and pungent spices; so its flavor is pungent. Lucknow Biryani is made by tendering the meat with milder spices, and its flavor is produced by a flavoured broth that exhibits a light fragrance.



Rice: Basmati rice, preferably long-grain, is used in Hyderabad Biryani, which is cooked al dente to retain its texture. Lucknow Biryani also uses Basmati rice but with a softer consistency because of the cooking method.



Garnishing: Hyderabad Biryani is garnished with fried onions, fresh coriander, and boiled eggs. Lucknow Biryani is garnished with saffron-infused milk, fried nuts, and a touch of rose or kewra essence for an aromatic finish.



How to make Hyderabad Biryani at home

How to make Hyderabad Biryani at home: Marinate 1 kg mutton or chicken with 1 cup thick yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, juice of one lemon, and salt according to taste. Let it rest for at least 4 hours or overnight for the best results.



Meanwhile, partially cook 500 gms of Basmati rice with whole spices like bay leaves, cardamom, cloves, and cinnamon in salted water till it is 70% done. Drain and keep aside. Heat ghee in a heavy-bottomed pan and fry sliced onions till golden brown and crisp.



Place the marinated meat at the bottom of a large, heavy-bottomed pot and layer the partially cooked rice. Sprinkle the fried onions, chopped mint, coriander leaves, saffron soaked in warm milk, and ghee over the rice. Close the pot with dough and let it steam over low heat for 45 minutes to an hour. Let it rest for 10 minutes before gently mixing it and serving it with raita and salad.



How to prepare Lucknow (Awadhi) Biryani at home

To make Lucknow Biryani, boil 1 kg mutton with whole spices like bay leaves, cloves, green cardamom, cinnamon, salt, and water till the mutton is soft. Reserve the savoury broth. In a pan, brown some onions in ghee. Add the ginger-garlic paste, a pinch of saffron, cardamom powder, and the cooked meat. Mix for a minute or two till everything is mixed up well.



Prepare in parallel, heat 500 gm Basmati rice with a whole spices flavour in salted water, stirring till it gets 70 per cent cooked; drain and reserve. Add at the bottom meat layer and reserve partially cooked Basmati layered in large-sized pot over, saffron milk, kewra essence, fried onion, ghee.



Cover it and let it simmer on low heat for around 30-40 minutes till all the flavors mash together beautifully. Let it sit before lightly fluffing it. Serve with mint raita, salad, and lemon wedges.



Hyderabad and Lucknow Biryanis are two different culinary experiences that reflect the rich diversity of Indian cuisine. Hyderabad Biryani is bold and spicy, while Lucknow Biryani is delicate and aromatic. It takes time to prepare these Biryanis at home, but the result is a truly satisfying and flavorful feast that celebrates India's rich gastronomic heritage.