I have started writing about biryani in a medium today, thinking it been about 15 weeks. But my fascination with biryani dates back much earlier. The fact that this extraordinary and beautiful dish has become a signature dish of the Indian subcontinent has always fascinated me. My journey in search of biryani secrets has always excited me. The enthusiasm and courage I received from the medium readers and writers during this journey is unparalleled. I am a Dhaka boy. Dhaka is the capital city of Bangladesh, a small but densely populated country of South Asia. What eaten as biryani? I learned it in the lanes of Old Dhaka, and I can say that I discovered biryani as a food or the sweetness of biryani right in the streets of Dhaka In the era of globalization, Cuisine from other countries has become easily accessible, and my acquaintances with various types of biryani have expanded. But at the end of the day, Dhaka biryani has a special place in my heart, and today I will write about Dhaka biryani. The origins of biryani can be traced back to ancient Persia, when a similar dish called pulao or pilaf was prepared. Pulao is a one-pot dish in which rice is cooked with meat, vegetables and a medley of aromatic spices. It is believed that the Persian invasions and the spread of the Islamic Empire in the 7th century led to the diffusion of pulao across the Middle East and Central Asia. The word biryani itself is derived from the Persian word birian, which means fried before cooking. This refers to the technique of frying the rice in ghee or oil before cooking it with the other ingredients. Some culinary historians also suggest that the name could be derived from the Persian word berya, which means to roast or to fry. These linguistic connections point to the strong Persian influence on the early forms of biryani. Another theory suggests that biryani has its roots in the nomadic and pastoral cultures of Central Asia, where people relied heavily on rice, meat, and dairy products for sustenance. The dish could have been an efficient way of preparing a hearty meal by combining these staple ingredients with local herbs and spices. As traders and travelers traversed the Silk Road, they would have carried this culinary knowledge with them, eventually introducing it to the Indian subcontinent. The Mughal Influence The Royal Connection The Mughal Empire, which ruled over a vast territory that included present-day India, Pakistan, and Bangladesh from the early 16th to the mid-19th century, played a significant role in the popularization and evolution of biryani. The Mughal emperors were known for their love of fine food and elaborate feasts, and they were instrumental in developing and refining the dish to suit their own tastes and the availability of local ingredients. The royal chefs of the Mughal courts were skilled in the art of blending flavors and aromas, and they experimented with various ingredients, cooking techniques, and presentation styles to create unique and exquisite versions of biryani. The fusion of Persian and Indian culinary traditions under the Mughal rule also led to the development of many other iconic dishes, such as kebabs, kormas, and naan bread. One of the earliest recorded instances of biryani in India can be found in the historical chronicles of the Mughal emperor Babur, who established the Mughal dynasty in 1526. His memoirs mention a feast featuring a dish made from rice, meat, and spices that closely resembles modern-day biryani. Another notable reference to biryani comes from the Ain-i-Akbari, a 16th-century document that details the administration and culture of Emperor Akbarcourt. The Ain-i-Akbari describes several rice dishes, including a biryani-like preparation, that were served at the imperial banquets.