Pulao is a fragrant, long-grain rice dish cooked in water or seasoned broth with various ingredients such as meat, vegetables, raisins, and carrots. It is a traditional Middle Eastern dish served as the base of the main meal. The dish is not always savory and can be sweetened with raisins and dried apricots. The rice is steamed and served with a thin broth-like soup poured over it.
Pulao is a type of fried rice dish believed to have originated in Persia with similar derivatives found in other cultures. Pulao is similar to the English dish of pilaf or Italian risotto. Pulao can be served as a simple fried rice dish or can include numerous other ingredients, such as meat or vegetables.
Traditionally basmati rice is used in the preparation of pulao. This is a long grain rice best known for its powerful fragrance. Available in both white and brown, basmati rice is not a sticky rice. What makes basmati rice unique is that the grains are longer than regular rice.
What makes this type of rice dish unique is the liquid or broth in which the rice is cooked. Pulao is cooked in water or seasoned broth, giving it not only an aromatic smell, but also a heightened taste that traditional rice simply doesn’t have. Often the broth or rod will have undercooked or burnt onions, which not only adds flavor but a rich color.
Many cultures serve rice as part of the dinner meal, and it is often included with lunch as well. The Middle Eastern tradition where pulao comes from is serving a plate of rice as the base of the main meal. Lamb, beef or chicken are served at this time along with this dish.
This dish doesn’t always taste savory. Many times raisins are added to provide a sweetness. Added during the cooking process, the raisins become even softer and more elastic. Along with raisins, carrots are often added, further enhancing the sense of sweetness. Dried apricots are also a common addition. While the apricots are warming up, they are infused with part of the liquid in which the rice is cooked. While there is a sweetness to these pulao varieties, they are not served as a dessert, but instead as part of the main meal of the day.
Traditional pulao is not stewed porridge-like rice, but is steamed rice that favors single-grain texture. To increase the moisture of the rice dish, a type of thin broth-like soup is often poured over the already cooked rice. The ingredients in this broth vary from recipe to recipe. Some contain chunks of meat, while others contain numerous vegetables.
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