The much-loved Biryani is widely appreciated and devoured in India. Legend says Shah Jahan’s Mumtaz once visited the army barracks and found the Mughal soldiers looking weak. She asked the chef to prepare a dish that combined meat and rice to provide nutrition to the soldiers – the result was Biryani.
Derived from the Persian word ‘Birian’, which means ‘fried before cooking’ and ‘Birinj’, the Persian word for rice, we have two broad varieties — the Kutchi (raw) biryani and the Pukki (cooked) biryani.
But there are numerous types of biryanis. Here’s a look at the most famous five.