Biryani – Lucknow or Hyderabad?

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Sheermal

Wed, 23 Sep 2020 18:11:00 +0100

Sheermal is a fragrant, slightly sweet saffron milk bread — rich, golden, and soft — traditionally enjoyed with a cup of kehwa or served alongside kebabs. Infused with kewra and saffron, it’s a royal treat from Mughal kitchens to Kashmiri bakeries.

Ingredients #

Plain flour – 500 g
Salt – 10 g
Butter – 65 g
Caster sugar – 25 g
Milk powder – 50 g
Egg – 1
Cream – 20 g
Kewra water – 20 g
Milk – 220 ml
Saffron – a few strands soaked in 2 tbsp lukewarm water
Yeast – 1 tsp

Method #

Use the Panasonic bread maker on Setting 22 to knead and rise the dough.
Shape and roll the dough to about 1 cm thickness.
Brush with milk or cream and bake until golden.
Enjoy warm with tea or as a festive side.

Lucknow on Arshad Siddiqui

Biryani – Lucknow or Hyderabad?

Sheermal

Ingredients #

Method #