Biryani

Biryani is built on the dum technique — partially cooked rice layered with marinated meat (or vegetables) and finished sealed over low heat so the steam carries the spices through. India has dozens of regional styles: Hyderabadi kacchi (raw marinated meat goes in with the rice), Lucknowi/Awadhi (lighter, more aromatic), Kolkata (with potato and egg), Sindhi, Bombay, Thalassery. The dish probably arrived with Persianate cooks in the Mughal courts and was then reinvented in every region it touched.