Delhi biryani descended directly from the Mughal court kitchens and is the ancestor of much that came later. When the Mughal capital moved to Shahjahanabad (now Old Delhi) in the 1600s, the imperial khansamas brought Persian pulao traditions and married them to the local taste for stronger garam masala. Delhi biryani is what you eat in the bylanes of Jama Masjid — places like Karim's, Al-Jawahar, and the smaller stalls of Matia Mahal serve a version that's been refined and re-refined since the days when imperial weddings required hundreds of pots cooked at once. Unlike its southern descendants, Delhi biryani has stayed closer to the original pulao-style cooking: meat and rice are cooked together but never sealed for a long dum, so the rice is fluffier and less imbued with the meat's full marinade. The distinguishing marks are subtler than Hyderabadi's: a deeper garam masala (more cinnamon, cloves, and black cardamom), less green chili, and a heavier hand with fried onions and ghee. The rice will be a uniform light yellow throughout rather than the streaked color Hyderabadi shows. Pair it with shami kebab or seekh kebab, a thick dahi raita, and the Delhi staple — a thin slice of fresh onion with a quartered lemon. It tends to be richer and heavier than southern styles, which is why one plate is usually a full meal. In the US, expect to find it at Mughlai or Punjabi-leaning restaurants rather than South Indian ones. If a menu says 'Mughlai biryani' and lists kebabs alongside, you're probably looking at the Delhi tradition. A safe bet at any aggi-tandoor restaurant in Jackson Heights, Edison, or Hicksville.