It is a less known fact that the National Capital is not just known for its rich history and the rich legacy of Mughlai cuisine. The city of Delhi is also known for its origins of Biriyani. Long grains of rice is cooked on dum with aromatic yakhni, dry fruits, and kewda, served with raita, pickles or eaten on its own. Quintessentially a Persian import, biryani is now available in many variations. The dish derives its name from the Persian word biriyan, which translates to ‘fried before cooking’, referring to the golden fried onion rings.