Original sentence: Pilaf or pilau is a rice dish, also the method of cooking it, partly of West Asian origin, partly of South Asian, in which the rice is cooked in stock, with spices, to which other ingredients such as meat, vegetables, or  dried fruit are added later during the cooking, or.in which there is the further requirement that individual grains remain separate until the end, without clumping
Edited sentence: Achaya, elaborate textual references of rice being cooked in ancient India with separate elongated grains are made as early as 1st century CE.However, according to K.Pilaf or pilau is a rice dish, also the method of cooking it, of ancient Indian or ancient Iranian origin, in which the rice is cooked in stock, with spices, to which other ingredients such as meat, vegetables, or  dried fruit are added later during the cooking,.Western scholars, such as Alan Davidson, attributing the origin of pilaf to West Asia, due to pilaf rice preparation and recipe given by the tenth-century Persian scholar Avicenna (Ibn Sīnā); he states that pilaf, despite being the word being of ancient Indian origin, is a West Asian method of cooking rice, in which every grain remains separate and that such technique was unknown in the Indian subcontinent before Islamic invasion