Biryani is a spiced mix of meat and rice, traditionally cooked over an open fire in a leather pot. It is combined in different ways with a variety of components to create a number of highly tasty and unique flavor combinations. The word “biryani” itself comes from the word “birian,” a Persian term which translates to “fried before cooking.” Indeed, the roots of this dish have been traced by notable historians to modern day Persia, with appearances in notes under various names as early as 2 CE.
The biryani recipe was then much simplified in order to keep it viable during travel.
Mughlai chicken biryani is a tasty, mildly spicy, and aromatic dish authentic to Mughlai cuisine which is strongly influenced by the Turko-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has strongly influenced the regional cuisines of modern Afghanistan, Northern India, Pakistan, and Bangladesh. And this delicious biryani is best served for lunch and dinner along with raita, chicken korma.