Pakistani Pulao Recipe – A Traditional Savory Recipe
Common to both South Asian and Middle-Eastern cuisine, Pakistani pulao recipe is one of the most popular rice dishes around the globe. As an ancient yet timeless rice dish in the world, Pulao has been a favorite among people from different cultures.
Over the decades, a significant variety of Pulao dishes has emerged. This includes countries such as Afghanistan, Pakistan, Turkey, Iran, and others. Each variation has its own unique blend of flavors. It is common for all Pakistani Pulao recipes to have a seasoned broth. The seasonings can be made from different ingredients such as ginger, garlic, onions, coriander seeds, etc. While the main ingredient is rice, Pulao dishes mostly consist of an additional element such as meat, vegetables, or beans. Meat Pulao dishes are comparatively more popular as Chicken Pulao, Beef Pulao, and Mutton Pulao are most cherished among food lovers.
Historically, Pulao is famous due to its origin in Persia or present-day Iran. Popular among shepherds, ancient pulao dishes were mostly made with rice and lamb meat. From there on, the recipe traveled along with shepherds to various parts all around the world. It traveled far and wide, also making its way to Europe, where we modified it to suit our local cuisines. In Spain, for instance, the recipe has an addition of Saffron. We call it ''Paella.''
Similarly, Turkish cuisine adapted it to create a local variant called “Pilaf.” In the Indian Subcontinent and particularly Pakistan, the traditional Pulao recipe remains popular in its original form. However, other spice-infused variants such as “Biryani” have also emerged.
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