Is Pulao or Fried Rice same ?????
Everyone knows / have heard about " fried rice ", which is a chinese dish. Today I am going to say you guys about a different kind of fried rice, but it's actually not a fried rice, it's Pulao which is much, much different from fried rice.
History of Basanti Pulao
It is said that the word “pilaf” is derived from the Sanskrit word “pulaka”. In his book, Indian Food : A Historical Comparison, K.T Acharya claims that both the Persians and Arabs invented the terms pallao, pulao and pilav; yet it was referred to as pallo or pulao in Sanskrit as well as Tamil, much before the Muslim invaders entered India.
Types of Pulao
There are many types of Polaos which we normally have in West Bengal – yellow Basanti Pulao or the White Pulao / Bengali Style Fried Rice of West Bengal, Kashmiri Pulao of Kashmir, Methi Pulao of North India, Kothukari Pulao of Tamil Nadu, Kabuli Pulao of Afghanistan, Kanika Pulao of Odisha which is now a part among 56 items of Lord Jagannath’s menu.
Origin of Basanti Pulao
The Basanti Pulao has the origins from Shahjahani Zard Pulao and the Hindus embraced it. The Zamindars were influenced by the Murshidabadi and Bangladeshi Nawabs and hence they used saffron in their pulao too. Soon it became an popular dish for commons and as saffron was expensive, turmeric became a convenient substitute.
Nushka-e-Shahjahani and Basanti Pulao
It is mentioned in the book Nushka-e-Shahjahani that Pulaos translated by Salma Hussain from the royal kitchen of Shahjahan had a heavy use of sugar; as much as 750 grams of sugar was used in 1 kg of Pulao. As a matter of fact, during those days it is said that the kebabs used to be floated in sugar syrup.
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