Briyani is cooked using Basmati rice, which is a type of long-grained rice different from the short-grained Japanese rice which is much sticker and chewier.
I guess most Japanese would not have liked the "dry" taste of Basmati rice. Sueoka kun didn't like Thailand's Jasmine rice, and couldn't understand how non-sticky long-grain rice could be delicious to other people.
Traditionally, saffron is added to Basmati rice, resulting in the organey tinge in Briyani, but with real food items in short supply and high prices, I suppose most Briyani stalls would have used artificial colourings in place of the more expensive Saffron instead.
I still prefer the other type of Briyani, where the meat, especially chicken, is cooked together with the rice in a metal pot. But it's been getting tougher and tougher to find such stalls now, as cooking the rice and meat separately is a more economical choice for the businesses.
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