Among several dishes that are famous in India, Biryani has its own fan base. The rich flavors and condiments, whole spices and overall delicious taste distinguish the dish beyond any other. Biryani is one wholesome meal every Indian never fails to love. Do you know there are different types of Biryani with a unique variations of the dish, depending on where it has come to origin in the country?

Yes, the delicious and rich aromatic dish has types in it, and these varieties of Biryani indeed is extraordinary in every place. Today, let us explore and learn all about the most delicious and popular types for the dish in India.

Biryani and Its Brief History:

Several stories and versions try to explore the dish Biryani’s exact origin. Most believe that the dish is from Persia, Iran, and Iraq. Biryani has come into Indian cuisine during the Mughal time. In the initial days and time, not many know about the dish. This perfect aromatic and delicious rice concoction is only present around the feats and festive occasions of royal families. It was only later that Biryani was widely acclimatized and made famous across the regions.

As the dish is spreading across the states and regions in India, we have different types and flavors within it depending on the region it is developed from.

Biryani Vs. Pulao: The Difference

This feud and differences between the foodies exist until today: Biryani and Pulao, are they the same?! Definitely not; both Biryani and pulao are perfect and rich rice-based dishes, but the method of cooking and assortment of spices differ between them to a large extent. Pulao is a much more straightforward and easier dish that consists of a range of vegetables and stock. This dish is humble in spices and quantity and is wholly based on vegetables. For Biryani, the cooking is complex, where the one first prepares and boils rice separately in most cases, and then layered on the Meat for a perfect taste. The whole spices are essential and the foundation to this dish. The cooking philosophy also differs significantly between the dishes. In the Biryani, the vegetables or Meat is semi-cooked and then buried under half-cooked rice to eventually bring on a smokey and ‘dum’ effect.