From the royal kitchens of the Moghul Emporers to your own...
 Despite their many differences, Iranian and Arabic cultures share the culinary tradition of marking special occasions by serving guests with a central dish of 'pulao' - 
  a rich mix of rice, spices and meats.  There are abundant and geographically dispersed variations on this theme, from 'pilaf' in Spain to 'biryani' in South Asia.
The Mughal kitchens in 16th& 17th century India gave this dish it's own unmistakable Indian spicing.  In this course we bring to you a light and simplified version 
of this royal and festive dish.  Served with a few accomapniments, your biryani can mark special occassions or make a satisfying family meal.