According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire and is a mix of the native spicy rice dishes of India and the Persian pilaf.
Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India
According 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. She speculates that the pulao was an army dish in medieval India.
Developed under the rule of Asaf Jah I, HYDERABADI BIRYANI is India's most famous , made with basmati rice, spices and goat meat.
Calcutta or Kolkatabiryanievolved from the Lucknow style, when Awadh's last NawabWajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz and brought his personal chef with him , it is characterized by the unique presence of potato in it, along with meat. It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potato.