Exploring The Ever-Lasting Imprint Of A Pulao Recipe
People have finally overcome the speculation that Pulao can be an interchangeable name for biryani. Both of them are completely different types of dishes that have originated from different scenarios and periods. Pulao has ancient Persian roots while Biryani became popular in India after the Mughal rule.
What Makes A Pulao Recipe Different And Unique?
Majority of the Pulao recipes are vegetarian unless people wish to add some kind of meat to them. A pulao recipe is essentially a vegetarian and non-vegetarian dish that is very similar to a fried rice. One of the most popular staples across South Asia is rice and hence, it is one of those dishes that are very popular among people. The old version of the Pulao recipe also has some Greek influencewhich is why it is also said that Pulao or Pilaf is one of those dishes that found its origin from several places and finally settled in the hearts of Indian cuisine.
The preparation of this dish is unique because like fried rice and biryani, it is prepared using the grain separation technique with a blend of spices. A pulao cannot get mushy because it will acquire the characteristics of being a soggy dish like Khichdi. The inclusion of saffron, zest and pistachio in Pulao makes it a hallmark Persian dish. A vegetarian pulao with the correct combination of spices ad vegetables or a meat pulao with the right choice of meat can become a very fulfilling meal in itself.
The Indian Influence On A Pulao Recipe
The Indian inclusion to this dish includes a variety of spices ad mixed seasoning. People have also replaced the orange or lemon zest with yoghurt in order to make a meat pulao packed with bold flavours. Inclusion of yoghurt in order to enhance the favours is a very popular practice in the Indo-Gangetic belt. A few ingredients that is very common in a pulao recipe are; onion, ginger, garlic, black cardamom, cloves, cinnamon, peppercorns, bay leaf and several other types of Asian spices.
Many people have speculated that the Biryani that is available in Delhi evolved from a pulao recipe. The previous version included a variety of spices and different layers of meat. Regardless of being a spice filled dish originally, the version that is prepared these days have very subtle spice flavours in comparison to that of a Biryani recipe.
Pulao also has different variations in other parts of the world like, the Kabuli recipe includes dried fruits and carrots in order to provide that salty and sweet contrasting flavours at the same time. Another pulao related dish, tehri originated in the subcontinent and is made with rice and seasonal vegetables.
