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Indian food. History of creation: Is "Biryani" a pilaf in India or not? 

Biryani is a popular dish in the Indian subcontinent, which usually is made of rice, spices and meat. The etymology of the name has Persian roots. According to the researches, the Persian word "birinj" meant rice, and the verb "biryan" could be translated as "to roast". 

However, the origin of the dish is not known. Some historians insist on its Mughal origin, others on Persian. Recipes of biryani also differ depending on the region of India. For example, in Hyderabad a meat version with marinated beef is spread. In Tamil Nadu biryani is cooked of "samba" rice. Calcutta biryani distinguishes with potatoes and less spices in the marinade used for meat. 

There are two popular rice dishes In India, which compositions and recipes are similar to the familiar Central Asian "plov" (pilaf) – biryani and pulao. And still there are debates about any significant differences between the dishes. Historians note the ease of cooking pulao unlike biryani. In addition, biryani is served as a main dish, while pulao is a side dish. When cooking biryani, meat and rice are cooked separately before being combined into one dish. And the main difference is that there are more spices in biryani, so the taste is much multifaceted and rich than of pulao. 

The Indian restaurant "Talk Of The Town" serves traditional biryani cooked of "basmati", a high-quality rice. Which option is better, with lamb or chicken, prawns or vegetables in a curry sauce is to be decided by you only! 

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