History of Biryani بریانی

Etymology
The word "biryani" is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India, by various Islamic dynasties. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).
Origins
The Indian subcontinent has a history of foreign rulers, with each ruler introducing the country to various cultures and traditions as well as cuisines. The Turks, Afghans, Persians, and Arabs have left behind a rich culture of foods and feasts, while the Europeans have introduced the country to the popular vegetables such as potatoes and tomatoes
The connections of the dish may have changed over a period of time. First it was
consider as a Royal dish of the Mughal Courts and then gradually known as a celebration dish, which made for special occasions like Eid , Ramadan, weddings or some course of festivals.
·         In the 8th century, the province of  Debal(Sind)- Pakistan was conquered by an Arab army led by Muhammad bin Qasim Al-Thaqafi (695–715) Sindh became the easternmost province of the Umayyad Caliphate. Arab traders used the rout from Yemen – Iraq - Iran and they entered to Sind and then to Bombay and beyond. Biryani originated in Persia and might have taken couple of different routes( travelers and merchants ) to arrive in Pakistan then India and beyond
·         A theory credits the arrival of Biryani in India to Turkic-Mongol conqueror, Timur who in 1398 marched his army on large pots of rice, spices and meat. He marauded India for a year, his loot needed 90 elephants to haul away but he left behind Biryani.
·         Another interesting story traces the origins of the dish to Mumtaz Mahal (1593-1631), Shah Jahan’s queen who inspired the Taj Mahal. It is said that she once visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish that provided balanced nutrition, and thus the biryani was created.
·         So, forms of Biryani already existed in India before the Mughals arrived in 1526, thanks to traders, travelers, and marauders from Arabia and Central Asia. Arabs and Mongols might have added spice to the origins of Indian Biryani, but there is no dispute that it was the Mughals (late comers in 1526) who popularized Biryani, making it pervasive throughout the country and everywhere Indians settled like in Singapore and Malaysia.
·         One could conclude that the biryani originated in Iran (modern day Persia). Another interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen who inspired the Taj Mahal. It is said that she once visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition, and thus the biryani was created.
·         The biryani also spread to Mysore thanks to Tipu Sultan  (1750,  1799, ) Needless to say it was a royal dish of the Nawabs and Nizams. These worthies hired vegetarian Hindus as bookkeepers, which led to the creation of the tahiri biryani (a vegetarian version).
·         In 1856, British deposed Wajid Ali Shah  (1822. 1887) Calcutta, His team of cooks moved with him and so did the biryani. In Kolkata the biryani entered. Abul Muzaffar Muhy-ud-Din Muhammad Aurangzeb Alamgir, more commonly known as Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a 'Nawab of Arcot' to oversee Aaru Kaadu region (Six Forrests) south of Hyderabad. These moves gave rise to Hyderabadi Cuisine (Biryani) and Arcot Biryani. They hired vegetarian Hindus as bookkeepers and workers which leading to the development of Tahiri Biryani.
It is stated that in the end of eighteenth century it became associated with the Mughal Empire and soon became a traditional royal dish which was also served to royalty during the reign of the Nawab and Nizams.
All these Nawab And Nizam`s were Muslims –So after partition in1947. Majority of them moved to Pakistan with their families, servants and their cooks. In Pakistan mostly prefer to stay in Karachi and Hyderabad.

To me as a Chef  'authentic' biryani, and the one I crave the most, is the Dumpukht variety with Hyderabadi or Awadhi influence. Dum means steam and dum pukht literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent steam from escaping the aroma. The food is slowly cooked in its own juices and steam, allowing herbs and spices to fully infuse the meat or rice, preserving the nutritional elements at the same time. In the best biryanis, grains of rice are well-cooked yet do not stick to one another. The meat, usually on the shank, is soft, well marinated and enhances the heady aroma of Basmati and the spices. I like my biryanis best with raita, onion rings and mint chutney.
In 1999 when I was working with Pearl Continental Hotel Lahore as a Chef De`Cuisine, and was introduced Chilmon biryani with having influence of Hyderabad and Awadh on the inauguration of the Pakistan`s first fine dining restaurant “DUMPUKHT”. May be still they have in their menu

Flavors
Some biryanis are also flavored with jasmine, rose, kewra, and saffron, Sandal wood, Oudh, Rose water, using screw-pine and other dry fruits for the added nutty flavor. This flavor can also be created by frying the rice in ghee before it is cooked with the meat or vegetables.
Types of Biryani
While the origins of Biryani can be traced back to Persia, India has made it its own. Every region boasts of its own special kind of Biryani. Locals everywhere have personalized the Biryani, giving a local spin on this flavorful dish. Here are some of the more popular varieties
Dum Biryani
"Dum" Biryani is one very popular style of cooking Biryani. Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'.
For some of the dishes, the coals may also be placed on the lid to distribute heat evenly.
Pukki Biryani
is different from other rice dishes because the rice and the meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring.
Kacchi Biryani
is where raw meat and rice are both cooked together. Goat or lamb meat is used. The meat is marinated in yogurt and spices and is placed at the bottom of the cooking pot. It is then covered with a layer of potatoes and then rice on top. Finally, it is then sealed to prevent any steam from escaping:
Hyderabadi Biryani
Hyderabad is as synonymous with biryani, as Mumbai with the Vada Pao or Chennai with the Dosa. You can find Hyderabadi biryani restaurants scattered across every city in India. The flavors are distinguished by mace, ittar and kewra. Saffron and cardamom are also used. It is visually identifiable by the dark color of spices and rice.
Biryani reached Hyderabad Deccan with Aurangzeb’s southern aspirations. He had left behind Nizam-ul-Mulk as his representative in the Ara Kadu area. It is said that the Nizam’s chefs developed 47 varieties of biryani, and among them is the famed tahiri.
Nizami delicacy includes golden fried onions, chilies, mint leaves, and fiery chicken and is consumed with raita on the side.
Kolkata Biryani
Upon turning the pages of history, you would find that the legacy of the Kolkata Biryani goes way back to the 19th century. In the year 1856, Wajid Ali Shah, the 10th and last Nawab of Awadh, after having been dethroned and stripped off his royal privileges by the British colonizers, left Lucknow and settled in Calcutta. For a while, he was very hopeful that Awadh would be handed back to him, but that didn’t happen. The Nawab sent his family to London to petition his case before the Queen and the British Parliament. In the meantime, the revolt of 1857 took place, shifting the attention of the British into quelling the rebellion, thereby, dashing all hopes of getting Awadh back. Shah was immediately arrested and kept in Fort William for a period of 26 months. After being released, he was given an opportunity to live anywhere in the country, and he chose Calcutta. Here, the Nawab built a replica of his beloved Lucknow complete with grand Islamic structures, a zoo of exotic animals, kabootarbaazi (pigeon-flying), kite-flying, and of course, food from the royal kitchen. Due to the shortage of funds, however, the cooks started using potatoes and eggs instead of meat for making the royal repast, and thus, was born the delicious Kolkata Biryani.
The Calcutta biryani is much lighter on spices and sometimes contains meat. The marinate primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavor as compared to other styles of biryani. The rice is flavored with ketaki water or rose water along with saffron to give it flavor and light yellowish color.
With over 100 variations of the widely loved dish, the Biryani trail is spread long and wide amassing a cult-like following of its own – from the gullies of Hyderabad to the Nawabi city of Awadh, finding its way in Kerala and Calcutta as well, this humble dish sparks an unending quest to decode coveted recipes and the fight of discovering the best Biryani still goes on!
Lucknowi Biryani
This sumptuous dish hailing from the streets of Lucknow consists of rice being cooked separately in garden-fresh spices and marinated chicken being added after to enhance the flavors and is a must-try!
Lucknow was called Awadh and, since the Mughals were ruling at the time, the royal palace introduced the subcontinent to the Awadhi Biryani. And we can thank Wajid Ali Shah, the Nawab of Awadh, for adding the rustic potato to this culinary gem.
The spud is a fabulous addition to the rice dish; it adds texture and a delicious complementary flavor to the meat and rice. Can you imagine, if Wajid Shah had not come up with the potato epiphany, how boring this particular variation of biryani would be?
Mughlai Biryani
A grand dish in its origin itself, the Mughlai Biryani originated in the kitchens of the Nawabs. Made with a generous amount of curd, tender chicken pieces, almond paste, ghee, fiery green chilies and dry fruits, it is known for its rich flavor that seems only fitting, considering its royal origins.
Mughlai biryani still uses the same ingredients, spices and cooking methods as used during the Mughal era. Hence, making Mughlai biryani is an art in today’s time. The meat chunks are tender, succulent and are spiced to perfection. The aroma of these spices is so alluring, that one is tempted to have it. Sometimes, it is garnished with fresh dry fruits, especially the vegetarian biryani.
Kalyani Biryani
Known as the “poor man’s” biryani, this biryani belongs to the old state of Hyderabad. This biryani uses buffalo meat, which is diced and flavored with cumin, red chili, turmeric, ginger, garlic, tomato and onion. A thick curry made of this meat is then mixed and is steamed in a covered pot (dum) along with the rice, allowing the flavor to seep into every grain of rice
Awadhi Biryani
This much-hyped Biryani is quite a treat for all the vegetarians out there. The blend of roasted spices and ginger raita on the side seems to melt right into your mouth.
Beary Biryani
Originating from the Muslim community in the coastal district in Karnataka, this Biryani is known for its light flavor and is aptly a non-vegetarian’s delight as it has chicken, mutton, prawns, fish, and beef. Marinated in ghee and local spices overnight, this aromatic delight is to die for!
Thalassery Biryani
Indigenous recipe of the Malabar cuisine, this biryani is an exotic Muslim variant. Unlike the other biryanis which use Basmati rice, this biryani uses the Khyma or Jeerakasala rice, which is mixed in lots of ghee. Even though handful of spices like mace, fennel-cumin seeds, shallot, cloves, cinnamon and chili powder are used, the biryani has a mouth-watering taste, with soft chicken and other elements like tomato, ginger, garlic and onion adding an appetizing flavor to it. This biryani is garnished with fresh and firm cashew nuts and sultana raisins.
Dindigul Biryani
A famous Biryani variation from the Dindigul region of Tamil Nadu, this one owes its tangy taste to the addition of curd and lemons. Known for its unusual flavor, this Biryani is a hit in North India as well.
Arcot or Ambur Biryani
The epicentre of this biryani is Ambur in Tamil Nadu. Straight from the nawab’s kitchen, this biryani is made using seeraga samba (thicker variety of rice) and meat, which are cooked together, with dakhani spices and raw papaya tenderiser adding flavour to it and is served with sour brinjal curry.
Sindhi Biryani
The aromatic Sindhi biryani is known for its spiciness, fragrant rice and soft meat. It has an array of flavors from the scented spices, sliced chilies and garnished dry fruits. The aloo Bukhara added, gives it an inviting aroma. Tanginess is added to this biryani by mixing a considerable amount of yoghurt in it.
Tahari Biryani
Developed by the Hindu housekeepers of Tipu Sultan, in Mysuru, this biryani has become one of the main street foods of Kashmir. What makes this dish special, is that it uses only vegetables and no meat, unlike all other biryanis. The rice is typically cooked in a handi of vegetables, with carrots and potatoes in majority.
Beary Biryani
Coming from the Muslim community of Dakshin Kannada, this biryani is light, fluffy and easy to digest. Even though mutton is the first choice, other meats like fish, beef, prawn and chicken are also used. The basmati rice is cooked separately with lots of ghee and flavored with spices like cloves, cinnamon, cardamom, star anise and nutmeg. The meat is cooked till juicy with onion, garlic, ginger and coriander leaves. This thick curry is then layered with the rice and topped with caramelized onions, fresh mint leaves and roasted cashew nuts. To enrich the flavor, it is sprinkled with saffron water and ghee. The biryani tastes best when kept overnight, allowing the meaty juices to incorporate into the rice.
Bhatkali Biryani
If you are calorie conscious, then Bhatkali biryani is the thing for you! Belonging to the Navyathi cuisine of coastal Karnataka, this biryani is made without a single drop of oil or ghee. The rice and chicken are infused with spicy masala giving it the distinct flavor. The meat is cooked in generous amount of onions, tomatoes and spices, giving it no need to be marinated. Uniquely flavored with chilies and spices littered with curry leaves, it leaves a lingering taste of mashed onions laced with garlic.
Doodah ki Biryani
A unique Hyderabadi specialty, Doodh ki biryani is known for its light flavors. The delicate flavors are achieved with blending the creamy milk with roasted nuts and aromatic spices. The milk is allowed to seep into the rice and the meat, giving it a sweet taste and a subtle, but a delicious flavor.
Memoni Biryani
Developed by the Memons of the Gujurat- Sindh regions, this biryani is one of the spiciest varieties of biryanis in India. Browned onions and potatoes are added to the mixture of soft, fresh lamb chunks and yogurt. The specialty of this biryani is, that unlike other variants of biryani, artificial color is not added to the food. The natural colors and flavors of the meat, rice, vegetables and spices is allowed to seep in and add the glaze.
Chettinad biryani
Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, spicy and tangy goat meat gravy The podi kozhi is usually topped with fried onions and curry leaves.[
Degh ki biryani/akhni biryani of Parbhani
Degh ki biryani is a typical biryani made from small cubes of beef or mutton. This biryani is famous in Parbhani and generally served at weddings.
The meat is flavored with ginger, garlic, red chili, cumin, garam masala, fried onion and curd. This biryani is also known as kachay gosht ki biryani or dum biryani, where the meat is marinated and cooked along with short-grained and fine rice. It is left on a slow fire or dum for a fragrant and aromatic flavor.
Delhi biryani
The Delhi version of biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes. Hence, restaurants primarily catered to travelers and merchants. Any region that saw more of these two classes of people nurtured more restaurants, and thus their own versions of biryani. This is the reason why most shops that sold biryani in Delhi, tended to be near mosques such as Jama Masjid (for travelers) or traditional shopping districts (such as Chandni Chowk).
Bombay Biryani
In this biryani the meat and the rice are cooked together along with various vegetables. Fried and spiced potatoes added to this biryani give it a spicy and a zesty taste. But the most special elements are the screw pine water and dried plums which make the biryani sweet, tangy and aromatic.
Rawther biryani
This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared by Rawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from Malabar biryani.
Kampori Biryani
Originating from Kampur, this Assamese treat is distinctive as it fuses the fresh flavors of locally grown vegetables to the meat. The chicken is first cooked with peas, carrots, beans, potatoes, yellow bell peppers and then mixed with rice, but only after mildly-spicing it with nutmeg and cardamom.
Iran
To make Iranian biryani, people use rice, chicken, and yogurt. They cook the rice with saffron, which gives it a unique and distinct flavor. To marinate the chicken, they use a mixture of yogurt, turmeric, and garlic, adding richness to the dish.
Indonesia
The people of Indonesia prepare biryani using rice, chicken, and vegetables infused with a mix of various spices. They often serve it alongside fried eggs, a well-known street food in the country.
Bangladesh
Bangladeshi biryani is a popular rice dish often made with basmati rice, meat (chicken, beef, or mutton), potatoes, and various spices, including cardamom, cinnamon, and bay leaves. The dish is famous for its distinct flavor, achieved using a blend of aromatic spices and ghee (clarified butter).
Sri Lankan biryani
Sri Lankan chicken biryani
Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is Buryani, a colloquial word which generated from Buhari Biryani. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Side dishes may include achar, Malay pickle, cashew curry and mint sambol.
Chicken Biryani
Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chili powder,
½ tsp turmeric,
3 Star Anis
1tsb Fennel seed
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
1tab cardamom pods,
1 or 2 tsp Cumin,
2 cups mint leaves,
1 cup coriander leaves
½ tsp Garam Masala powder
1 lemon,
1 tsp salt (according to taste),
1 cup ghee (clarified butter),
1cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chili powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should not be fully cooked at this stage; add Garam Masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked. Amount of water actually depends on quality of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and color them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, saffron rice grains and coriander. Lid the pot and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should not be at the pot`s centre, but on one side of it. Wait for 2-3 min and turn the pot to heat other next part on its circumference. This way, keep rotating the pot every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, it’s an epicure's paradise.
Cooking tips for a good Biryani
·         Mughalai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughal did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughalai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughalai recipes are rich in fat, carbohydrates and proteins.
·         Make sure the rice which you use is the premium quality biryani rice which is less starchy than the rest of the rice. Wash your rice a few times and allow it to sit in just enough water for 15-20minutes. Drain the water before final use.
·         The flavoring herbs and spices should preferably be used in the later stages, because prolonged use of them in the entire cooking process is just a wastage of their flavor and aroma.
·         The biryani in the last stage after layering should be cooked on a very low heat preferably on a hot plate to allow the steam to form and aroma to develop.
·         If you have pre-boiled the lamb for the biryani, try reserving the liquid/ stock to be used for biryani for extra flavor.
·         Use the papaya to soften/tenderize the mutton to avoid the risk of them being not cooked fully with the rice if you are making biryani (a biryani where the main ingredients like the rice and the lamb are both raw and cooked together unlike other biryani where mutton will be cooked separately and then layered with rice).
·         The lid for the biryani pot has to fit snugly otherwise put some weight on top of the lid or stick together the side of the lid and the pot with flour dough to prevent the steam from escaping.
·         Most of the restaurant biryani due to the compulsion of managing cost are made to order; hence lack the complex flavor and aroma of an authentically made biryani.
·         In absorption method, which is the tougher of the two, rice is cooked in just the required amount of liquid which is normally 2 ½ times of the rice quantity. During the course of the cooking, rice absorbs most of the liquid, some is lost as steam, and lengthen in size. If cooked perfectly, most of the grains will remain separate and is a good indication of correct cooking. One of the most important benefits of this cooking process is that nutrients remain with the rice because there is minimal loss of water during the cooking process.
·         The other method is very popular with Indian household where rice is boiled with lots of water and when tender, excess water is drained out which means some of the nutrients are also drained out. The important aspect of this style of cooking is that the rice remains lighter for consumption in terms of its starch content as most of it is drained out with the water. Some of the household keep the drained water to serve as pastime drink or apply to cloth to stiffen it.
Differences between Biryani and Pulao
·         Origin: Pulao is believed to have originated in Persia, while Biryani is believed to have originated in Pak/India
·         Rice: Pulao is made with long-grain rice, while Biryani is made with basmati rice.
Cooking Method: Pulao is cooked by boiling rice in a seasoned broth. Biryani is cooked by layering cooked rice with meat or vegetables and a flavorful sauce.
·         Spices: Pulao is typically made with fewer spices compared to Biryani. Biryani is known for its complex blend of spices, including cumin, turmeric, and garam masala.
·         Meat: Pulao is often made with chicken or lamb, while Biryani can be made with various types of meat such as chicken, lamb, goat, and seafood.
·         Vegetables: Pulao is often made with peas and carrots, while Biryani can be made with various vegetables, including tomatoes, bell peppers, and onions.
·         Gravy: Pulao is served dry, while Biryani is filled with a thick sauce.
·         Serving: Pulao is typically served as a side dish, while Biryani is often served as a main course.
·         Garnishing: Pulao is often garnished with nuts, raisins, or fried onions, while Biryani is garnished with fresh herbs, such as cilantro or mint.
·         Popularity: Pulao is popular in many countries, but Biryani is particularly popular in India, Pakistan, and Bangladesh.
·         In accordance with mythology, pulao was created in the 4th century BC by Alexander the Great, who commanded his chefs to construct a light yet satisfying rice meal for his troops using whatever ingredients they could find on hand.
·         Pulao and Biryani are two popular dishes that are enjoyed by people all over the world. Both items are made with rice and various ingredients but differ in their preparation and flavor.
·         Pulao is a simple dish cooked with rice with various spices, vegetables, and sometimes meat. The rice is cooked in a pot with water or broth, and the ingredients are added in stages. The dish is typically light and fragrant, with a delicate balance of flavors. Pulao is often served as a side dish or a main course with raita or chutney.
·         On the other hand, Biryani is a more elaborate dish made by layering rice, meat, and vegetables with various spices. The food is cooked on a low flame, allowing the flavors to meld together. The result is a rich, flavorful dish packed with herbs and aromatics. 
·         Biryani is often served as a main course and is typically accompanied by raita or chutney. Pulao and Biryani have a long history, with roots in the Indian subcontinent. Pulao can be traced back to ancient Persia, where it was a popular dish among the royal court. On the other hand, Biryani is believed to have originated in the Mughal Empire, where it was a staple dish for the royal court.
·         Pulao and Biryani have many variations and are prevalent in many countries. The Indian version of Biryani differs from the Pakistani version, and the same goes for Pulao. The ingredients and spices used also vary from region to region. Some popular Pulao varieties include Peas Pulao, Vegetable Pulao, and Chicken Pulao. Some popular Biryani varieties include Hyderabadi, Lucknowi, and Kolkata.
Final Thoughts
Biryani is a concept that is very close to a foodie's heart. There are some who believe a biryani MUST have meat. Veg biryani is a myth. However, a biryani may have vegetarian variants, as mentioned above.
You can always fine one variety of biryani to love. Each one holds on to that with their dear life.