It’s a huge country, with many different regional styles. What we get in the average restaurant in the US isn’t really representative of all of it - sorta like Chinese.
I agree, though, that most recipes do have a LOT of ingredients :-)
Sister does the buryani in a large stock pot, seasoned rice on the bottom and meat over that, seasoned hard boiled eggs over the meat.
The entire affair is sealed with a dough crust around the lid to seal it and when the dough cracks it is ready