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Lucknowi Biryani vs Hyderabadi Biryani, Which One is Better?

There is no denying that biryani is one of the most popular dishes in India. And with good reason! This rice and meat dish is absolutely delicious. It was first introduced in India, when Mughals invaded the region, and the Arabs introduced it to some regions of Southern India.

When it comes to biryani, there are various schools of thought, from diffrent regions. But the most popular ones are the Lucknowi style and the Hyderabadi style. While both are delicious in their own right, there are some key differences that set them apart.

In this blog post, we'll explore the differences between these two iconic biryanis, as well as which one you should try next.

Lucknowi Biryani vs Hyderabadi Biryani

The basic difference between both biryani is that hyderbadi is more spicy and and have sharp smell while lucknowi biryani is less spicy and pleasant aroma.

Another main difference is that whole spices are used in Lucknowi biryani along with biryani masala whereas only grounded spices are used in hyderbadi biryani.

Cooking Method of Lucknowi Biryani 

Lucknowi Biryani

Lucknowi Biryani, also known as Awadh Biryani, mainly relies upon making a yakhni stock from meat that is slow cooked and spiced with a combination of whole aromatic spices for 2-3 hours, untill the meat is succulent and soft . Post making the Yakhni, the rice is cooked with this stock topped with additional ghee. The rice takes up the flavour of the stock and amalgamation of the process and the spices yield the delicate flavors of the famous Lucknowi biryani.

Cooking Method of Hyderabadi Biryani

There are two types of Hyderabadi biryani. One is Kacchi (raw) Biryani and another one is Pakki (Cooked) biryani.

Hyderabadi Biryani

- Kacchi Biryani

In Kacchi Biryani, meat is marinated with spices for an entire night (or at least 5 to 6 hours) before being cooked. Then meat is layered between layers of aromatic long-grained basmati rice and cooked over dum (over coal flames) after sealing the handi (pot) with dough. This is a difficult technique since the meat must be carefully monitored for time and temperature to prevent being overcooked or undercooked.

- Pakki Biryani

In a Pakki biryani, the meat is marinated for a lesser time and almost cooked before being layered with the semi-cooked rice and steamed in a dough-sealed pot. It takes less time to prepare as compared to kacchi one.

It's clear that both the Lucknowi and Hyderabadi biryanis have their own unique flavor. So, which one is better? It honestly depends on your personal preferences. If you like your biryani to be more light and pleasant in aroma, then you should go for the Lucknowi biryani. 

But if you prefer a biryani that is more spicy and flavorful, then the Hyderabadi biryani is better for you.

Your choice can be either one but if you're looking for a pleasant and easiest way to have a delicious biryani, then authentic biryani masala is must have at your home. 

Rooted Peepul Artisanal Biryani masala is a blend of 23 pure spices which is prepared in a correct ratio to make the biryani with authentic taste.

Go and get the authentic Biryani Masal Online for you and enhance the taste from ordinary to extraordinary.