• A vividly coloured and aromatic pilau-type dish of rice and fish or meat. The meat or fish, precooked with spices, is mixed with uncooked, parboiled or cooked rice previously fried with spices as for risotto, caramelized onions, and possibly almonds, and then steamed in a tightly sealed container. The colour is derived from saffron or turmeric. Spices and herbs are selected from parsley, bay, mint, lovage, coriander leaves, garlic, fresh ginger root, chillies, cardamom, cloves, coriander seed, peppercorns, cumin, fennel, anise, cinnamon or cayenne pepper. Vegetables incorporated include carrots, green peppers and onions. Additional ingredients include butter and yoghurt.


  • noun in South Asian cooking, a dish containing spicy coloured rice mixed with meat, fish or vegetables