Biryani 
From Singapore Hotels & Singapore Lifestyle
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Biryani is not synonymous with yellow rice, despite anything that anyone may tell you. Authentic Biryani is when raw Basmati rice is cooked directly with spices (usually cardamom, cloves, bay leaves and turmeric, among others) and meats in one pot so that the rice is fully steeped in the flavours and smells of the other ingredients. The yellow tinge to the rice is imparted by the spices and the rice grains should be individual and tender, but firm with a little moisture. The meats should also be tender and moist.
To serve, the Biryani is scooped out of the big pot where the aromatic gravy and tender meat are all mixed up with the rice - it is like looking for treasure.
You know that it is good Biryani when you can eat the rice without any gravy because it has been so infused with flavour. In fact, no self-respecting Biryani cook will serve gravy with the dish.
Another version of Biryani is where the partially cooked rice is layered with the cooked meats and spices, and then baked so that the various flavours are allowed to suffuse themselves into the rice.
Happens Sometimes
You will find many vendors serving a concoction of yellow rice served with some meat gravy on the side, and have the audacity to call that Biryani. Sometimes, these vendors use Thai long grain rice to prepare the Biryani then tint the rice with artificial colouring, throwing some aniseed and bay leaves into the pot to give the impression that everything has been cooked together. Be wary of such vendors as the taste of the Food will be flat and unenjoyable. Feel free to walk away when you see that, and it is certainly not worth whatever amount they want to charge you for such "Biryani"!
