Lucknow Biryani is also called Awadh Biryani,its a cooked Biryani.
. Both the meat and rice are cooked separately and then layered and baked.
The Biryani rice is cooked along with the meat.
The Handi is sealed and cooked with the meat with low heat.
This is called Kutchi Biryani. Kutchi means raw.
The meat is marinated in a mixture of spices for a few hours and then mixed with the cooked Biryani rice.
The Handi is sealed and cooked over low heat. Eventually, the meat and rice are Dum cooked.
lucknowi biryani no doubt made in awadhi style.
the key ingredients are kewra and jaffran. made in pakki stlye. served with bhurani raitha ( raitha dominant of garlic flavor.
a very unique in taste, very lightly aromatic true nawabi.
don't find curd in the cooking. ideal place is (dumpukt)of ITC hotels.
Hyderabadi biryani is again reflects the regional palate. curd based masala dominates the flavor the rice made in kacchi style.
strong aroma. you don't require any salan or raitha to finish becauce the richness of the masala is sufficient enough to complete it. ideal place is paradise hotel hyderabad.
bon appetit !!!