Biryani is believed to have originated in the Indian subcontinent.
Some of the most famous types include Hyderabadi, Lucknowi (Awadhi), Kolkata, and Sindhi biryani.
Each with its unique blend of spices and cooking techniques.
The key components of biryani typically include basmati rice, meat (such as chicken, mutton), aromatic spices (cardamom, cinnamon, cloves, and bay leaves), yogurt, onions
Biryani is often cooked using the dum method, which involves sealing the pot with a tight-fitting lid or dough to trap the steam.
Over the years, biryani has evolved and adapted to local tastes and ingredients in various regions. Vegetarian versions, such as vegetable biryani or paneer biryani
Biryani's popularity extends beyond South Asia, with variations of the dish enjoyed in countries like India, Pakistan, Bangladesh, Iran, and the Middle East.
It has also gained a global following, with biryani restaurants and food chains found in many major cities worldwide.
Biryani is not just a dish; it is a reflection of centuries-old culinary traditions, passed down through generations and cherished by millions.