by Dahiza Umar
INTRODUCTION TO THE DISH
This is a very popular rice dish in Pakistan. It is made by meat stock and then several spices, chilies, and vegetables are added. This is full of flavors and aromas. Many dry whole spices are added like cloves, cinnamon, star anise, nutmeg, etc. It makes the rice more aromatic, then the meat stock is prepared by adding meat with bones. This cook for 1 to 2 hours and the bone marrow, juices, and flavors are extracted completely. The stock is rich in bone marrow, fat, and meat flavors. This stock is used to cook rice and with the addition of many vegetables etc.
There are two dishes of rice that are very popular not in Pakistan but worldwide. First is the dish from Sindh, Biryani. And second is the dish from Punjab, Pulao. Both dishes have varieties and they are so popular in Pakistan.
Biryani is supposed to be spicier and has the addition of more spices in it. While pulao is mild in spices but has a strong aroma. In biryani, meat curry is cooked and rice is mixed with curry. Pulao is made by preparing meat stock and cook rice in that stock with some pepper and whole spices.
- Biryani is from Sindh Province
- Pulao is from Punjab.
It is said that :
IF SOMEONE SAYS TRUE LOVE NEVER EXISTS; MAKE THEM TASTE BIRYANI
Punjabi cuisine has many famous dishes that are cooked worldwide. This cuisine has the addition of oil and ghee in huge amounts to make it more palatable. The use of the huge amount of Ghee that is Purified butter or Clarified oil makes the dishes more delicious. They prepared fresh ingredients like oil, ghee, butter, fresh spices, vegetables, etc. Those spices are pure and have great taste.
In pulao, spices are very mild like chili, tanginess, etc. But the aroma from whole spices is the specialty of Pulao.
VARIETIES OF PULAO
It is assumed that Pulao is only made by meat but in Pakistan, Pulao has many varieties even in vegetarian like:
- Vegetable Pulao
- Kabab Pulao ( cutlets pulao )
- Chicken Pulao
- Beef Yakhni pulao ( beef stock pulao)
- Tikka Pulao
- Fish Pulao
- Aloo Pulao ( potato pulao )
- Keema Pulao ( mince Pulao)
- Masala pulao
- Yakhni Pulao
STREET STYLE PULAO
In Pakistan, Pulao is served on the hawkers roadside and even in restaurants. The road side pulao is also known as TAWA PULAO. Because it is pre cooked before and when have to serve. It is cooked over the large pan before serving. Tawa pulao is basically have two varieties in Pakistan, Chicken pulao and Vegetable pulao.
Some hawkers have the large pot filled with pulao, they warm the rice in oven and serve with other sauces and salads. In Pakistan, pulao is served with Mint yogurt and Salad having onions, tomatoes, cucumber and Pickle. It is must to have cold drink or soda with pulao. Mutton pualo is served in famous restaurants at very high price. Because mutton meat is expensive among other options of meat.
Mutton is cooked around the Bakra Eid ( festivals of Muslim, eid). So mutton pulao is the favourite dish, very tasty and delicious.
HISTORY OF PILAF/PULAO
Pilaf is actual Persin dish of rice that was cooked by adding meat, dry fruits, some spices and vegetables. Ancient Pilaf was known as PILAV, which is boiled rice with some grains and spices. Then pilaf was spread worldwide especially in Asia, from west to south. And at the times of Indian Subcontinent, Pilaf was cooked in India.
In India, Pakistan Pilaf is known by other name, Pulao which means meaty rice. And it is the Sanskrit word PULAKA which means lump of boiled rice.
In Turkey, the word Pilav used to this rice dish and they cooked rice with egg plant.
In Greek, Pilaifi word was used to name this dish. In Greek cook book, Rice pilaifi is the name of the dish.
COMPLEMENTARY SIDE SERVINGS
Side servings with pualo :
- Mint Yogurt
- Mint sauce
- Mixed Salad
- Kachumbar salad
- Achar (pickle)
- Tomato Raita
- Sliced onions
- Sliced cucumber, etc
PLACE OF ORIGIN
First time invented in Persia. This pilaf is cooked at the time of Indian Subcontinent and then Became the national cuisine of India and Pakistan.
- Preparation time : 10 minutes
- Cooking time : 50 minutes
- Total time : 60 minutes
- Calories : 350
- Protein : 40 grams
- Carbohydrates : 18 grams
- Fats : 19 grams
- Fiber : 10 grams
INGREDIENTS OF RICE
- Rice : 1 kilogram
- Cinnamon stick : 1
- Cloves : 2
- Cardamon : 2
- Bay leaf : 1
- Oil : 4 tbsp
- Salt : 2 tbsp
METHOD OF COOKING RICE
- Take a large pot filled half with water.
- Add all the dry spices lke cinnamon, cloves, cardamon and bay leave with oil and salt in it.
- Bring it to boil, then add rice into the water.
- Cook it for 10 minutes, when half done strained out the rice and let it rest.
INGREDIENTS FOR MUTTON STOCK
- Mutton with bones : 1 kilogram
- Onions : 2
- Garlic cloves : 4
- Ginger : 1 inch piece
- dried plum : 1/2 cup
- Whole coriander : 2 tbsp
- Cumin : 2 tbsp
- Black cardamon : 2
- Water : 6 glass
METHOD OF COOKING
- Take all the ingredients with water in a pot.
- Add water with all dry spices, and mutton in the cooking pot.
- Let it bring to boil, when started cooking cover the lid and boil on medium high flame.
- Cook this muuton meat and bones for 30 minutes.
- When mutton cooked, and water of around 2 glass left turn off the heat.
- When mutton stock is read, add rice into the mutton stock with some fried onions, mint and green chilies.
- Let it cook on low flame with cover the lid fpr 10 minutes.
- The stock is absorbed by rice and it is ready to serve.