biryani

spiced meat layered highly flavoured rice preparation can be its simplest description. but the preparation of this recipe is not so simple as its description.
there are veery many preparation and varieties of this preparation from aromatic flavoured awadhi and hyderabadi biryani to less flavoured calicut biryani.
historically biryani has very many stories and culinary background.
as per historians biryani came from middle east where it is known as biryan (bir-yan)
which means roasted or fried. the other story goes like while at time of akbar ruling there was a famine so to give jobs to the migrating community akbar decided to build a fort day n night the day workers will build the fort and night workers will break it down again. the work kept going for several days. The people use to work there use to bring whatever they had at home to cook, in community kitchen food use to cook whole day, so while in mean time the food was tasted by queen, she then appointed some cooks and taken care of its way of preparation and thus born the biryani which usually started to cook early in the morning and finished until evening on low flame which helped to give the meat succelant taste and perfect tenderness.
but these are the legend whatever it may or the way of the preparation or the stories the food landed at the time of mughal rule in india and then became indian
there are several ways to prepare this food and many variations