No Indian get-together or celebration can ever feel complete without serving one dish: Biryani! Every region of India has its own unique type of biryani, crafted to suit local palates and enriched by majestic royal legacies from Mughal times. Out of all the Indian biryanis, three stand out as global favorites: the spicy Hyderabadi biryani, the aromatic Lucknowi biryani, and the hearty Kolkata biryani. But have you ever wondered what sets them apart? Well, we did too, and here’s what we found:
Decoding The Difference Between Popular Biryanis In India
Let’s Know The Basics Of Hyderabadi, Lucknowi, And Kolkata Biryani
Hyderabadi Biryani
Hyderabadi Biryani originates from the Nizam era and is one of the most loved biryanis in India. It uses the kacchi (raw) technique, where raw mutton or chicken is marinated with red chilli powder, ginger-garlic paste, turmeric, yogurt, garam masala, and fried onions, and is then layered with partially boiled basmati rice. After this, saffron-infused milk is added to it, and then the pot is sealed for dum cooking on low heat. This allows spices to meld nicely and intensely. This results in a spicy, juicy biryani often garnished with boiled eggs or mint.
Lucknowi Biryani
From Lucknow’s Awadhi Nawabi kitchens comes Lucknowi biryani. This biryani is made using the pakki (cooked) method as the meat is pre-cooked in aromatic yakhni stock. It is then layered with long-grain basmati rice flavored with spices like cardamom, cloves, mace, and saffron for a golden tint without overpowering heat. The process of dum pukht slow-cooking in a sealed handi actually enhances the delicate flavors from all the ingredients. It’s milder in taste as compared to Hyderabadi biryani, with a focus on the meat’s natural taste.
Kolkata Biryani
This biryani is evolved from Lucknowi biryani, which was brought by Wajid Ali Shah in the 19th century. Kolkata’s adds potatoes and boiled eggs to the biryani. This biryani also has chicken or mutton with moderate spices like mace, nutmeg, and saffron for a tangy, lighter profile. The rice is parboiled and layered with cooked meat, potatoes, eggs and kewra water. It is then dum-cooked. This adaptation was made to suit the taste and preferences of Bengalis. The Kolkata biryani is generally served with tomato-chili kauncha.
Difference Between Hyderabadi, Lucknowi, And Kolkata Biryani
Key differences between Hyderabadi, Lucknowi, and Kolkata biryanis actually lie in four aspects:
- cooking techniques
- unique additions
- spice profiles
- textures
A Hyderabadi biryani employs the kacchi (raw) method, where marinated raw meat is layered with partially boiled basmati rice, saffron milk, and fried onions. It is then slow-cooked in a sealed pot which is known as dum cooking for hours. The result is that this way of cooking allows the juices from the meat to deeply infuse the rice. This brings in a very spicy and bold taste with juicy grains and meat.
In contrast, Lucknowi biryani uses the pakki (pre-cooked) tecnique under which the meat is first cooked in yakhni broth which includes cardamom, cloves, mace, and kewra water. After this, it is layered with parboiled rice for a shorter dum. The result is that this technique creates a milder, aromatic flavor offering elegance over spiciness.
Kolkata biryani is said to be the Bengali adaptation of Lucknowi pakki style. This biryani incorporates hearty additions like fried potatoes and boiled eggs with pre-cooked meat. It is moderately spiced with mace, nutmeg, mace, and a tangy chili note and then, layered briefly for dum cooking. This results in a balanced, layered texture that’s lighter and more everyday-friendly.
Summing Up
Hyderabad’s biryani uses the kacchi technique, Lucknowi uses pakki, while Kolkata adds potatoes and eggs! Every region in India similarly has its own way of cooking and serving happiness on the plate in the form of biryani. So the next time someone asks you the difference, we are sure you can easily tell!
