Sweet saffron rice (zarda pulao) is a Persian rice dish, and it was the most sought-after pulao among the royals during the Mughal era dated back to the 16th century. Noor Jahan, the multi-talented Mughal empress, devised new techniques to stain rice grains with edible dyes. Zarda pulao was made using such rice grains of various colors and it became so popular that it was served to the guests at royal weddings & banquets. The empress brought revolutionary changes in every art form. She designed dresses with silver or gold-threaded brocades, cutlery & crockery engraved with rubies & emeralds. She also commissioned magnificent buildings including a tomb for her father Mirza Ghiyas Beg which was actually a draft of Taj Mahal.
Born into a family of vegetarians I am totally clueless about the flavors of meat of any kind and hence I used to wonder what makes people to have cravings for meat. So I have been looking for vegetable substitutes for meat, and then started trying out the most popular meat-based recipes like biryani, kebab, kurma, etc. using those vegetable substitutes. Earlier I used fleshy soy meat for making biryani. Lately, I came to know that raw jackfruit is a better substitute than textured soya for its fibrous meat-like texture and mildly sweet flavour, and I have tried jackfruit biryani.
Biryani is a medley of rice, vegetables (or meat) & spices popular in India, Srilanka, Pakistan, Afghanistan, and other countries in south Asia & central Asia. Traditionally biryani is cooked over hot coal in a sealed cooking pot allowing the aroma of spices permeated into both the vegetables (or meat) & rice. This method of cooking in low heat is known as “Dum” process. Now I have prepared Paneer Dum biryani over stove top, but we can also cook dum biryani using slow cooker, or bake it in the oven.
Pulao is a simple but a delicious rice dish. We usually prepare pulao with colorful vegetables like fresh green peas, diced carrots, corn kernels, broccoli florets, etc. It is so captivating to see the rice dish dotted with colorful veggies. Hence it can be served to the children and also to the guests at the family gatherings. Now I have prepared an aromatic green peas pulao garnished with fresh coriander leaves.
Generally vegetable biryani served in restaurants are greasy, overly spiced, and made of semi-cooked rice tossed with few vegetables. Hence I prefer to make simple flavorful delicious vegetable biryani at home, and I like to add textured soya for making protein-rich delicious biryani. Soy biryani is a wholesome meal and is usually served with refreshing raita.