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Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.

Armies would prepare a one-pot dish of rice with whichever meat was available. She speculates that the pulao was an army dish in medieval India. Īccording to Pratibha Karan, who wrote the book Biryani, biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. 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. 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. Īnother theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals. Īccording to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated ) as well as Tamil Nadu ( Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala ( Malabar), Telangana, and Karnataka ( Bhatkal) where Muslim communities were present. In North India, different varieties of biryani developed in the Muslim centres of Delhi ( Mughlai cuisine), Rampur, Lucknow ( Awadhi cuisine) and other small principalities. The exact origin of the dish is uncertain. Another theory states that it is derived from biryan or beriyan ( Persian: بریان‎), which means "to fry" or "to roast". One theory states that it originated from birinj ( Persian: برنج‎), the Persian word for rice.

Now, close it tightly and cook it on low heat until rice is done. Sprinkle the food color, fried onions, and chopped mint leaves over the last layer.Now, take a pot and layer the meat curry with the rice in one on one layers.When the rice is half cooked, remove from the flame and drain water. Now, take a deep pan, add water and boil rice with salt, bay leaves, cinnamon sticks and black cardamom in it.When the mutton is cooked, add boiled potatoes along with green chilies, mint and coriander leaves to the other prepared mixture and cook it on simmer for 2 to 3 minutes to make mutton curry.In the meanwhile, boil potatoes in a pan until it is half cooked.When done, add mutton, yogurt and some water and let it cook till the water has evaporated and the meat is tender.Now, in the same pan add garlic paste, ginger paste, prunes, salt, red chili powder, cloves, green and black cardamoms, black pepper, cumin seeds and cinnamon in it and fry till the tomatoes in tender.Take out ¼ of it in a small bowl and keep it aside. Start with heating the oil in a pan and then frying onion in it till it is light brown in color.