The exact origin of the dish is uncertain. In North India,
different varieties of biryani developed in the Muslim centers of Delhi
(Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In
South India, where rice is more widely used as a staple food, several distinct
varieties of biryani emerged from Telangana (specifically Hyderabad), Tamil
Nadu (Ambur), Kerala (Malabar), and Karnataka, where minority Muslim
communities were present. Andhra is the only region of South India that does
not have many native varieties of biryani. During the Safavid dynasty
(1501–1736) in Persia, a dish called Berian Pilao was made with lamb or chicken, marinated
overnight – with dahi (yogurt), herbs, spices, dried fruits like raisins,
prunes or pomegranate seeds – and later cooked in a tannour oven. It was then
served with steamed rice.
According to historian Lizzie Collingham, the modern biryani
developed in the royal kitchens of the Mughal Empire (1526-1857), as a
confluence of the native spicy rice dishes of India and the Persian pilaf.
Indian restaurateur Kris Dhillon believes that the dish originated in Persia,
and was brought to India by the Mughals. However, another theory claims that
the dish was known in India before the first Mughal emperor Babur came to
India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between
biryanis and pilaf (or pulao): it states that the word "biryani" is
of older usage in India. A similar theory, that biryani came to India with
Timur's invasion, appears to be incorrect, because there is no record of
biryani having existed in his native land during that period.
According to Pratibha Karan, the biryani is of South Indian
origin, derived from pilaf varieties brought to the Indian subcontinent by the
Arab traders. She speculates that the pulao was an army dish in medieval India.
The armies, unable to cook elaborate meals, would prepare a one-pot dish where
they cooked rice with whichever meat was available. Over time, the dish became
biryani due to different methods of cooking, with the distinction between
"pulao" and "biryani" being arbitrary. According to Vishwanath
Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani
comes from the Mughals, while another was brought by the Arab traders to
Malabar in South India.
Source:https://www.google.com/search?rlz=1C1JZAP_enMY817MY817&biw=1920&bih=920&tbm=isch&sa=1&ei=5JfNW8O0Js7trQHn7ZqADw&q=tengga+biryani&oq=tengga+&gs_l=img.3.1.0l4j0i24k1l6.1949.4397.0.7160.8.8.0.0.0.0.99.425.7.7.0....0...1c.1.64.img..1.7.424.0..35i39k1j0i67k1.0.xi4JYkHtJ6g
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