What is Awadhi biryani made of?
This delicious rice dish is made with a combination of meat, spices and rice. Sometimes there is use of nuts, saffron and milk too. The many different kinds of biryanis found in India is proof to the fact that we are obsessed with the dish.
What is the difference between Hyderabadi biryani and Awadhi biryani?
Lucknow and Hyderabad are known for their awesome biryanis. Hyderabadi biryani is usually meaty and spicy and has a good color of zaffran. Lucknowi biryani, on the other hand, is smooth and its meat is marinated in yoghurt and herbs.
Is Awadhi and Lucknowi biryani same?
“Lucknowi biryani” is also known as “Awadhi Biryani”. Earlier, Lucknow was the capital of the Awadh region, controlled by the Delhi Sultanate, and later the Mughal Empire & Nawabs of Awadh. Lucknowi cuisine or Awadhi cuisine is an amalgamation of both Mughlai & Nawabi cuisine.
Is Awadhi biryani spicy?
Lakhnavi or Awadhi biryani is mildly spiced, to be eaten with a gravy on the side. Regardless, this type of biryani is mildly flavoured, contains a lot of ghee, cardamom, and very few spices. It can feel dry, but the meat feels even more fatty to taste because of all the ghee used.
Is Awadhi cuisine spicy?
Culinary terms and techniques Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices.
Is Awadhi biryani sweet?
Regardless, this type of biryani is mildly flavoured, contains a lot of ghee, cardamom, and very few spices. It can feel dry, but the meat feels even more fatty to taste because of all the ghee used. You won’t see herbs like mint or coriander here because Awadhi biryani is all about whole spices.
What is difference between Awadhi and Mughlai cuisine?
More differences will include, Awadhi cuisine is cooked mainly on Tawas or flat iron griddles. Whereas the Mughlai cuisine is cooked or grilled mostly in a tandoor. This major difference in the style of cooking brings the difference in taste.
What gives Flavour to biryani?
Spices: Aromatic and exotic spices (both whole and ground) are a must for a good biryani. Most commonly used are cardamom, peppercorns, cumin, saffron, garam masala. Also rose water or kewra water is often used to flavor the biryani.
What is Awadhi style?
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانا) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes.
What are Awadhi spices?
Spices, generally popular in the Indian subcontinent such as cinnamon, peppercorn, cloves, cardamom, bay leaf, cumin, mace and nutmeg were used in the Awadhi kitchens.