When we think of light and comfort food, this dish comes to mind first Pulao, one of the top dishes that everyone loves to eat.
This blog is going to be very interesting because, apart from the fact that Pulao’s taste is very vibrant, it also has a deep history. The name “Pulao” comes from the Iranian or Arabic word “Pilaf” or “Pallaao.” It was first referenced in the works of the Iranian scholar Avicenna. This dish has been part of many cultures and kitchens for centuries.
Whenever there is a family gathering, the laughter, jokes, love, joy, and a table full of aromatic foods complete everything. Food plays an important role in your mood swings. The aroma of spices, meat, and rice, enriches everyone’s appetite.
The Origin of Pulao
The history of the dish is very vast and extensive. The origin of this beloved dish is believed to be from ancient Persia (modern-day Iran), around 5,000 years ago. Persia, known for its vast spice and silk trade routes, was one of the earliest civilizations to cultivate rice. The regions also mastered the art of seasoning rice with spices such as saffron, cinnamon, and cardamom, which were highly valued along the Silk Road.
Over time, as Persians and Arabs traveled around the world, they brought their food traditions with them, including this fragrant and flavourful rice dish. The Mughals, who governed large parts of India from the 16th to 18th centuries, popularized Pulao further byadding layers of richness with ghee, dried fruits, and nuts.
What Makes a Great Pulao?
A well-balanced Pulao depends on its ingredients. Each ingredient plays an important role, and their benefits are remarkable. It is made of rice mixed with a soft hint of spices, and meat or vegetables and dry fruits and nuts add an additional taste to the dish generally.
Ingredients for Pulao
- Chicken 1 Kg
- Onions (finely chopped) 3
- Green Chilies 3
- Green Cardamoms 5-6
- Oil 1 cup
- Yogurt ½ cup
- Rice 2 ½ cup
- Caraway Seeds 1 tsp
- Ginger Garlic Paste 1 tbsp
- Salt to taste
For Stock:
- Onions 2
- Garlic 1 clove
- Ginger 1 piece
- All Spice (whole) a pinch
- Cumin Seeds 1 tsp
- Fennel Seeds 1 tbsp
- Coriander 2 tbsp
- Salt to taste
Method
- Add 1 kg of chicken, 3 glasses of water, salt, 2 onions, 1 clove, and 1 piece of ginger to a wok.
- Wrap 1 tablespoon of fennel seeds, 2 tablespoons of whole coriander, a pinch of whole spices, and 1 teaspoon of cumin seeds in a small piece of malmal cloth.
- Place this spice pouch in the wok.
- Once the chicken is tender, remove it from the wok and strain the broth to clear it.
- In another pan, heat 1 cup of oil and fry 3 finely chopped onions until they turn golden brown. Remove half of the onions from the pan and set them aside.
- To the remaining onions in the pan, add ½ cup of yogurt, 1 tablespoon of ginger garlic paste, 5-6 green cardamoms, 1 teaspoon of caraway seeds, and 3 green chillies. Cook these ingredients for a few minutes.
- After 5 minutes, pour in the clear, strained broth.
- Once the broth reaches a boil, drain the soaked rice and add it to the broth. Stir in salt to taste.
- Cover the pan. Reduce the heat to a simmer when the broth is mostly absorbed.
- Your dish is ready when steam starts to appear. Enjoy!. Different types of Pulao are prepared in Pakistan For example, Yakhni Pulao
- Mutton
- Beef
- Mattar
- Mix Vegetable
- Kabuli
- Camel
- Channa
Places that must be visited
When we talk about “Pulao” the first place that comes to our mind is Savour Foods. This place is just famous because of this delicious and fantastic dish. This restaurant is located in Islamabad and Lahore. I hope you enjoy my blog, and your next dish in the kitchen will be this beautiful, aromatic dish. Happy cooking, and may your Pulao always be as flavorful as the story behind it!