Pulao Recipe Pulao or Pilaf originates from Persia and is a rice and meat-based dish. Rice is a very important for providing the proper amount of carbohydrate which keeps your body strength perfect. Majority of the people living in Asia consume rice as their staple diet and hence, this is the region where Pulao was invented.
How Is A Pulao Recipe More Fulfilling Than Others? The inclusion of meat in a rice-based meal completes the dish itself. Not only it provides complete nourishment to the human body but it is also convenient and easy to cook. It does not take much time to cook Pulao and neither does it take much time to be consumed. It stands apart when compared to other rice-based dishes that need to be consumed with some kind of side dish. When it comes to pulao, no other kind of side dish is needed as everything is already included in the dish. The Difference Between Biryani Recipe And Pulao Recipe There have been several debates in the past about Pulao and Biryani essentially being similar types of dishes. However, this is completely contradictory as both of them are two completely different dishes with different flavours and involves different style of cooking. When it comes to the recipe, the pulao recipe is poles apart in comparison to a recipe for making Biryani. 1. Biryani and polao are cooked in two completely different manners as the latter is simpler in comparison to the former. 2. If Pulao is cooked in a non-vegetarian style, then the first thing that has to be cooked is the meat. The rice is added later on and then both the components are cooked again. When it comes to a vegetarian pulao, the pattern is similar but in this case the vegetables are sautéed instead of the meat. 3. The absorption method is used in the pulao recipe as the rice soaks up the curry and juices that come out of the vegetable or the meat. 4. The layering technique must be used while cooking the Biryani and the dum style of cooking is done. 5. Pulao can be called a humble dish when compared to Biryani as the latter one is generally rich and complex both in taste and preparation techniques. 6. Cashew nuts and raisins are often added to Pulao but cannot be added to Biryani because it might ruin the taste. 7. The spices that are used in Biryani more than what is used in Pulao. 8. It takes longer to cook Biryani in comparison to Pulao which is usually cooked on high or medium flame. With the presence of meat, rice, spices, cashews, raisins, etc. pulao is a wholesome meal that can be consumed without any side dish. Many Pulao recipes suggests that pulao tastes even better if it is eaten with a bowl of sweet and sour based raita.
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