Biryani is universally accepted by the world and everyone. It’s rice with different ingredients, a mixture of unpredictable flavours. The Biryani is one of the most famous dishes in India.
The main ingredients of Biryani are Indian spices, rice, meat (chicken, goat, beef, prawn or fish), vegetables, maybe eggs.
Biryani is derived from Persian language, otherwise a Hindustani word. It is said to be originated from Birinj—a Persian word for rice. Beriyan means to roast something.
The origin of Biryani is uncertain. In North India, biryani is popular in Delhi and Lucknow, known as Mughlai cuisine and Awadhi cuisine. In the south, rice is prominently eaten and many dishes originated from Telangana(mostly Hyderabad), Tamil Nadu, Kerala and Karnataka.
In the Safavid dynasty in Persia, a rice dish called Berian Pilao was made with Lamb, Chicken which was marinated overnight with dahi, spices, dahi, dried fruits and later cooked in an oven. It was then served with steamed rice. It is often believed that the dish originated in Persia, and it entered India with Mughals.
A Mughal text—Ain i Akbari makes no difference among Biryanis and Pilaf(Pulao).
The difference between Pulao and Biryani
Opinions differ, it is said they aren’t different from each other at all. According to some people, Pulao tends to be plainer than biryani and consists of meat/vegetables cooked with rice. Biryani tends to have more gravy than your normal Pulao. The main difference is that Biryani has two layers of rice with a layer of meat. Whereas Pulao is not layered.
With regions, the ingredients differ. The main ingredient is chicken, goat, beef and lamb. Corn sometimes is used depending on the season. Navratan variety is the premium one, ingredients such as cashews, kismis and fruits too like apple and pineapples.
Biryani is now popular as ever and available extensively in the whole of India. It is most prominently found in places like the best family restaurant in Chandigarh, even the best bar and best cafes in India.