Arguably one of the most popular rice-based dishes from Indian cuisine, biryani is traditionally cooked with meat. However, vegetable biryani adapts the traditional recipe by retaining the cooking method (layering in flavours, and slow-cooking, if possible) but adding vegetables, or vegetables and paneer/tofu instead of the meat. Vegetable biryani differs from the typical pulao due to the spices used and the style of cooking.

Meethe chawal has a striking, bright yellow appearance, achieved via the infusion of saffron and sometimes food colouring. The rice is first partially cooked, then slow-cooked with spices, ghee, and sugar until each grain is perfumed, separated and glossy. The dish is commonly prepared to celebrate the festival of Vasant Panchami.

The Aashirvaad Paratha Challenge is a hunt for winter’s best parathas featuring greens, protein and more, perfect for a wholesome breakfast. Featured here is the Broccoli Paneer Cheese Paratha by Archana Gupta, one of the winning entries from week 2 of the 4-week challenge. It uses Aashirvaad High Fibre Atta with Multigrains, which contains a nutritious blend of six grains, with the goodness of paneer, broccoli and cheese. It’s a clever way to sneak in greens for kids who hate them, while keeping things tasty.