[8][12] According to the 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 South Asia and the Persian polao.

[14] Salma Hossein, whom the BBC has dubbed the "doyenne of Islamic cooking in India," shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era.

Food scholar Pushpesh Pant also challenges the Mughal-origin claim, stating that it originated in Iran and that "there is no evidence that biryani first came to this land with the Mughals.

This dish, which was served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf.

These spices are not found in the Middle East, Persia, or North India, underscoring the unique culinary heritage and local ingredients of South Indian biryani.

[20][21][22] In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad in Telangana, Vijayawada in Andhra Pradesh, Mangalore and Bhatkal in Coastal Karnataka, Thalassery in Kerala, as well as Ambur and Chettinad in Tamil Nadu.

[23] [24] According to Delhi-based historian Sohail Hashmi, pulao tends to be plainer than biryani, and consists of meat or vegetables cooked with rice with the bottom layered with potatoes or onions.

[25] The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace,[30] pepper, cloves,[30] cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies,[29] star anise, and garlic.

[31] The main ingredient that usually accompanies the spices is chicken, lamb or goat meat; special varieties might use beef or seafood instead.

[36] Ambur/Vaniyambadi biryani is a variety cooked in the neighboring towns of Ambur and Vaniyambadi in the Tirupattur district of the northeastern part of Tamil Nadu, which houses a high Muslim population.

[37] The Ambur/Vaniyambadi biryani is often accompanied by dhalcha, a sour brinjal curry, and pachadi or raitha (sliced onions mixed with plain yogurt, tomato, chilies, and salt).

Its variations include beef, goat, chicken, titar (partridge), egg, fish, crab, prawn, and vegetable biryani.

It is mostly made using jeera samba rice, and is known to have a distinct aroma of spices and ghee.This biryani is usually paired with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy [citation needed].

The meat is marinated with a blend of spices, including ginger, garlic, red chili powder, cumin, garam masala, fried onions, and curd, enhancing its rich flavor.

The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi, peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo).

One historical account states that back in 1638, Shahaji Bhosale of the Maratha Empire achieved his conquest of Bangalore in Karnataka, and his descendants set up and ran these new establishments called "military hotels".

To impart a specific taste, the recipe for this biryani usually includes either kapok buds (known as Marathi Moggu) or stone flowers as additional spices.

[54] Hyderabadi biryani developed in Hyderabad Subah under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb.

[57][58] The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, and lots of onion and tomato.

A banana leaf is cut in half and tempered, and the meat, rice and gravy are all placed together in a particular fashion on its surface, involving some herbs and birista (fried onions).

Beary Biryani is a specialty of the Beary Muslim community in coastal Karnataka and is also referred to as Mangalorean-style Biryani.This biryani is distinct for its use of green chilies and coconut, giving it a rich, mildly spicy flavor with subtle hints of fennel.The spice blend typically includes nutmeg, mace (javitri), fennel seeds, poppy seeds, star anise, almonds, and fresh mint leaves, contributing to its unique aroma and flavor.The rice and meat (mutton, chicken, or beef) are first cooked separately, then layered and slow-cooked together in the dum style, allowing the flavors to blend harmoniously.This biryani is popularly served at weddings and family gatherings, making it an integral part of Beary Muslim culinary traditions.This viral style of biryani traces its origins to "The Spicy Venue" restaurant in Hyderabad.

[citation needed] The exotic and aromatic Sindhi biryani, originating in the former Mughal subah based in Thatta is known in Pakistan for its spicy taste, fragrant rice, and delicate meat.

Although a large number of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomatoes, onions, ginger, garlic, shallots, cloves and cinnamon are used,[66] there is only a small amount of chilli (or chili powder) used in its preparation.

[67] In Myanmar (Burma), biryani is known in Burmese as danpauk or danbauk (ဒံပေါက်), derived from the Persian term dum pukht, which refers to a slow oven cooking technique.

[68] Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice.

[73] In recent decades, danbauk restaurants have innovated variations, including "ambrosia" biryani (နတ်သုဓာထမင်း), which features dried fruits and buttered rice.

In Iran, during the Safavid dynasty (1501–1736), a dish called Beriyan Polo (Nastaliq script: بریان پلو) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds—and later cooked in a tannour oven, then served with steamed rice.

[25] Nasi kebuli is an Indonesian spicy steamed rice dish[74] cooked in goat meat broth, milk and ghee.

As an important part of Malaysian and Singaporean Indian cuisines, they are popularized through mamak stalls, hawker centres, and food courts as well as fine dining restaurants.

[83] In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat (usually beef, chicken, seafood or vegetables).