From Spice Levels To Aromatic Infusions: How Lucknowi, Bengali And Hyderabadi Biryani Recipes Differ

Recently, Lucknow, Uttar Pradesh, welcomed Hiroshi Suzuki, the Japanese ambassador to India. He was here to discuss the India-Japan partnership. He managed to enjoy Indian food in between his diplomatic and cultural pursuits, praising Lucknow's biryani as the best he had ever had. His pleasant culinary adventure across the rich world of Indian food, along with his love and appreciation of the biryani, has won many hearts.

Lucknowi Biryani for two days in a row !

Simply the best Biryani I’ve ever had !! 👍😄 pic.twitter.com/5Qj5f8fGFw

— Hiroshi Suzuki, Ambassador of Japan (@HiroSuzukiAmbJP) November 4, 2023

Here's the post shared by Hiroshi Suzuki, the Japanese ambassador on X (Twitter) below:

"Lucknowi Biryani for two days in a row !

Simply the best Biryani I’ve ever had !! 👍😄"

Many users on social media commended Hiroshi Suzuki for his sincere interest in Indian culture, while some discussed the finest biryani in India.

Lucknowi, Bengali, and Hyderabadi biryanis are different types of biryani that are popular in India. They vary in terms of their taste, ingredients, and cooking methods. Read on to know the difference between them:

Hyderabadi Biryani

Hyderabadi biryani is a popular dish in the south-Indian city of Hyderabad. This region of the country is skilled in relishing biryani. Although each one has its unique method of cooking food, the two main components of Hyderabadi biryani are coconut and saffron. The biryanis are cooked slowly in stages here. Also, whereas most biryanis are dominated by the meat sauce, in this version the rice is blended with saffron.

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Lucknowi Biryani

Lucknowi Biryani, on the other hand, has a rich aroma and a very delicate flavour. Persian cuisine is the source of inspiration for Lucknowi biryani. The idea that characterises this biryani is dum pukht (Dum pukht means slow cooking technique). This recipe calls for cooking the rice and the meat separately, then layering them in a large pot over low heat. The biryani is then slow-cooked in a sealed pot, known as the dum method, with the addition of saffron and rose water, which gives it a rich and aromatic flavour. Lucknowi biryani is known for its soft and tender meat and subtle taste.

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Bengali Biryani

Bengali biryani is a famous dish from Kolkata, West Bengal. This Indian biryani is famous for its fragrant blend of spices and sweetness. This delicious combination is made with a few different herbs and nuts. The taste has its character even if the cooking method is similar to Awadhi Biryani. Yoghurt is used to marinade the meat, as is the case with most biryanis before it is mixed with yellow rice. This biryani is enhanced with boiled eggs and potatoes, and it has fewer spices and more sweetness. This biryani is less aromatic compared to Lucknowi biryani, but it is spicier and more flavorful.

Bengali and Hyderabadi biryanis vary in terms of taste, ingredients, and cooking methods. While Lucknowi biryani is known for its subtle taste, Bengali biryani is spicier, and Hyderabadi biryani has a distinct aroma and tender meat. Each biryani is unique and has its own set of fans who enjoy these authentic Indian delicacies.

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