On World Biryani Day, here's a little history lesson on Hyderabadi Biryani

Every year on July 7 the world celebrates 'Biryani day' to commemorate the culture and history associated with the dish and of course to appreciate the flavours of biryani.

On this special day, let's know a little bit about our favorite Hyderabadi biryani. The debate on what's the best biryani is never-ending, however, it is a personal preference, some might like the Lucknowi-awadhi influenced biryani with milder spices, while some like the potato-heavy Kolkata biryani. But Hyderabadi biryani steals the crown in terms of popularity and balancing spices and flavours.

Going into history books, the origin of the delicacy is unclear, however, many agree to the folklore that it was invented by the chef of the first Nizam. It is believed that the biryani making process is a combination of Mughlai and local culinary traditions. Before the Nizams, the Mughals ruled Hyderabad from 1630s until 1724 leaving the mughlai influence.

Apart from the famous belief, the origin of Hyderabad biryani is also largely linked to the making of Pilav's from South India. Pilav, Pulav or Pilaf is a popular dish not just in Southern India but in South Asia. It involves cooking rice in broth and adding spices, vegetables and meat.

However, despite serious efforts the Hyderabadi biryani failed to get a GI (Geographical Identification) Tag. Many street vendors selling rice with meat claim it as authentic Hyderabadi dum biryani but lack the procedure and the delicious taste.

On the world biryani day, head out or make at home your favorite biryani and devour the flavours.