biryani

august · Sep 18th, 2009, 03:06

can anyone help me?
what is the difference between lucknowi biryani and hyderabadi biryani?

bonded · Sep 18th, 2009, 03:12

In Lucknowi Biryani the meat and rice are fried before cooking.
In Hyderabadi Biryani the meat is marianted and then Dum cooked.

n kumar · Sep 18th, 2009, 13:11

Hi,
here is the detailed versions of lucknow and hydrebad biryani's
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.

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.

Hyderabadi · Sep 18th, 2009, 20:47

Vir Sanghvi has a couple of interesting posts about the two Biryanis on his Hindustan Times-Rude Food Blog:

Quote:

Hyderabad Diary:
..............This time I am back in Hyderabad without a political or rock and roll agenda. I am accompanied by my Discovery Travel and Living crew and we are shooting for our episode on biryani.

We all know the legends by now. Though the Mughal court based in Delhi invented most of the great dishes of modern north Indian cuisine, these were preserved by the satraps after the decline of the Mughal Empire following Aurangzeb.
Thus, Lucknow is a better example of Mughal court cuisine than Delhi. And the same is true of Hyderabad, where the Nizam-ul-Mulk, the Mughal Governor of the Deccan, finally declared himself independent and came eventually to be known as His Exalted Highness, The Nizam of Hyderabad.

Part of the research for our biryani episode has led us to Hyderabad. We all know that the kuchcha biryani of Hyderabad is justly famous. Many people argue that it is the only true biryani. The biryanis of Lucknow, they say, are no more than pulaos: combinations of cooked rice and cooked meat. The Hyderabadi biryani, on the other hand, uses raw rice and raw meat cooked together. Thus, it is a complete dish, unlike the Awadhi pretender. Soon after I get to Hyderabad, I am delighted to find that nearly every dhaba and restaurant has a sign outside reading: “Biryani served here......... http://blogs.hindustantimes.com/rude...iary/#more-151

Quote:

Lucknow Diary:
.....The great biryani search continues. But Lucknow, it turns out, is pulao country. It is also the place for outstanding kababs and kormas. And it has the best chaat in the entire country

I went to Lucknow as part of the great biryani search. But all controversies about whether Lucknow made a biryani or a pulao were quickly settled. Every single person I met in Lucknow was clear that Lucknow only dealt in pulao, not in biryani.

But why then did so many restaurants advertise that they served Lucknowi biryani – even in Lucknow itself? And what’s the difference between a pulao and a biryani anyway?

The answers seem to be shaded in grey rather than black and white. There is no clear distinction between a biryani and a pulao unless you take the Hyderabadi line that only a biryani made with raw (rather than cooked) meat is the real thing. In Lucknow as in so many other places, I have decided that biryani and pulao exist in a continuum. Some versions are clearly biryani and some are clearly pulao but the distinction appears to be the spiciness and the wetness of the final dish. Between these two extremes are many many stages and whether you use the term biryani or prefer pulao seems to be a largely subjective decision..................http://blogs.hindustantimes.com/rude...iary/#more-186

Bhaswaran · Sep 18th, 2009, 21:02

Great to know this...for I am a great Biryani fan

delhiwala · Sep 18th, 2009, 23:57

Bhaswaran,

What happened to your VoF trip, you did a lot of research and planning but then we never heard from you...

Bhaswaran · Sep 19th, 2009, 15:00

Quote:

Originally Posted by delhiwala

Bhaswaran,

What happened to your VoF trip, you did a lot of research and planning but then we never heard from you...

Hi ....I posted my travel experience in the same thread after I came back from VOF. Now uploading pictures (one every day) in my Gallery.

anar · Sep 19th, 2009, 15:11

ach, these abbreviations! vof? dum cooked?

theyyamdancer · Sep 19th, 2009, 15:16

@ anar -
VOF = Valley of Flowers
dum = double cooked (?)

anar · Sep 19th, 2009, 15:42

thanks, theyyamdancer!

Ignite · Sep 19th, 2009, 16:21

I believe a dum is a type of a cooking pot. It is what the biryani is actually cooked in; but I could be wrong.

Hyderabadi would probably know more about this.

EDIT:

BTW, here's a great video on how to make some great Hyderabadi Biryani by chef Sanjay Thumma.

sa_ill · Sep 19th, 2009, 16:28

Eid is coming up.....will have to sneak into my Muslim friends' houses and steal the superb biryani that is cooked in their homes!!

Hyderabadi · Sep 20th, 2009, 02:38

Quote:

Originally Posted by Ignite

I believe a dum is a type of a cooking pot. It is what the biryani is actually cooked in; but I could be wrong.

Hyderabadi would probably know more about this.

EDIT:

BTW, here's a great video on how to make some great Hyderabadi Biryani by chef Sanjay Thumma.

'Dum', is actually slow pressure cooking method,so to speak. Not what the Biryani is cooked in. Meat+Rice is placed in a container, covered with a lid and sealed with dough and ideally cooked on wood fire, adaptable to baking too, imho. It's slooow food. Also known as 'Dum Pukht' elsewhere.

Some web references call for a clay handi (pot), but this is not recommended, as the clay pot would absorb all the all the fat and render the Biryani dry, never good, trust me, expensive experiment....

May work for some meat only dishes. Jyoti da?

I've never been disappointed with Sanjay Thumma's video recipes, ref: Ignite's link above.

Quote:

Originally Posted by sa_ill

Eid is coming up.....will have to sneak into my Muslim friends' houses and steal the superb biryani that is cooked in their homes!!

The bestest idea.

Ignite · Sep 20th, 2009, 03:02

Quote:

Originally Posted by Hyderabadi

I've never been disappointed with Sanjay Thumma's video recipes, ref: Ignite's link above.

Thanks for the info Hyderabadi!

I try to make one of Sanjay thumma's recipes at least once a week. I tried the chicken tikka masala last sunday, it was awesome!

Hyderabadi · Sep 20th, 2009, 03:47

Quote:

Originally Posted by Ignite

I try to make one of Sanjay thumma's recipes at least once a week. I tried the chicken tikka masala last sunday, it was awesome!

You'll also like Sailaja garu's blog then:
http://www.sailusfood.com/ ............. and Indira garu's Mahanandi: http://www.nandyala.org/mahanandi/ar...hentic-andhra/

Andhra and Rayalaseema (veg) styles, actually.

Sep 18th, 2009, 03:06	#1
august jaane bhi do yaaro Join Date: Jul 2009 Location: kolkata Posts: 33	biryani can anyone help me? what is the difference between lucknowi biryani and hyderabadi biryani? __________________ the woods are lovely dark and deep, but i have promises to keep, and miles to go before i sleep.

Sep 18th, 2009, 21:02	#5
Bhaswaran Landscape Photographer Join Date: Oct 2006 Location: Kolkata. INDIA bhaswaran@redifmail.com Posts: 1,353	Great to know this...for I am a great Biryani fan __________________ ....life is a journey.....and the journey is more important than the destination........ Photos in Indiamike :http://www.indiamike.com/photopost/s...0/ppuser/15496 Photos in Flickr :http://www.flickr.com/photos/bhaswaran/ Darjeeling trip Video : "Darjeeling - The Queen of Hills" DVD

Sep 18th, 2009, 23:57	#6
delhiwala IM what IM Join Date: Mar 2009 Location: Indeyah ! Posts: 4,817	Bhaswaran, What happened to your VoF trip, you did a lot of research and planning but then we never heard from you... __________________ Travel only with thy equals or thy betters; if there are none, travel alone. - The Dhammapada

Sep 19th, 2009, 15:16	#9
theyyamdancer lost in Mechuka member Join Date: Dec 2005 Location: Crete Posts: 4,426	@ anar - VOF = Valley of Flowers dum = double cooked (?) __________________ "Wandering seemed no more than the happiness of an anxious man." - Albert Camus

Sep 19th, 2009, 16:21	#11
Ignite Here's the thing.... Join Date: Apr 2007 Location: The City of Angels Posts: 1,016	I believe a dum is a type of a cooking pot. It is what the biryani is actually cooked in; but I could be wrong. Hyderabadi would probably know more about this. EDIT: BTW, here's a great video on how to make some great Hyderabadi Biryani by chef Sanjay Thumma. __________________ “Nothing is so aggravating than calmness.” Oscar Wilde

Sep 18th, 2009, 03:12	#2
bonded Account Closed Join Date: Aug 2009 Location: Mumbai Posts: 492	In Lucknowi Biryani the meat and rice are fried before cooking. In Hyderabadi Biryani the meat is marianted and then Dum cooked.

Sep 18th, 2009, 13:11	#3
n kumar Maha Guru Member Join Date: Jan 2008 Location: bangalore Posts: 975	Hi, here is the detailed versions of lucknow and hydrebad biryani's 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. 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.

Sep 19th, 2009, 15:11	#8
anar Maha Guru Member Join Date: Aug 2005 Location: India Posts: 700	ach, these abbreviations! vof? dum cooked?

Sep 19th, 2009, 15:42	#10
anar Maha Guru Member Join Date: Aug 2005 Location: India Posts: 700	thanks, theyyamdancer!

Sep 19th, 2009, 16:28	#12
sa_ill Freakish Stylish Degenerate Megalomanic Join Date: May 2009 Location: Octupus' Garden Posts: 156	Eid is coming up.....will have to sneak into my Muslim friends' houses and steal the superb biryani that is cooked in their homes!!

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