Enjoy paneer biryani cooked in Jahangir’s kitchen, noted in-e Nemat ( Colours of the Table) the 16th c manuscript translated from Persian by Mrs Salma Yusuf Husain.
This cookbook also shows Nur Jahan’s influence on the royal kitchen.
Note: layered rice was called zeer biryan ( zeer/zer is under & biryan anything roasted or fried especially onions) which later became to be known as biryani.
This precedes Nuskha-e Shahjahani which also has a similar recipe also translated by Ms Sakma Hussain
