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Bannu Pulao – A classic dish from Khyber Pakhtunkhwa, combines beef, spices, and rice. The beef is slow-cooked with bones for a rich, flavorful taste, while the rice is prepared separately with ghee and aromatic spices. Chana pulao – Pulao with chickpeas, a very popular vegetarian pulao in Punjab. Matar pulao – Pulao made with peas.
Bannu pulao (Urdu: بنوں پلاؤ; Pashto: بنو پلاوو) or Bannu beef pulao, also called Banuse pulao (Pashto: بنوڅۍ پلاوو), is a traditional mixed rice dish from the Bannu district of Khyber Pakhtunkhwa, Pakistan. It is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a ...
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.
Pulao may refer to: Pilaf , a popular rice dish consumed mainly in Central Asia, South Asia and the Middle East Pulao (dragon) , a small dragon that appears as a decoration on Chinese bells
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Mutton Pulao is a dish fairly common in North Indian, South Indian and Pakistani and Turkish cuisine that incorporates mutton into a rice pilaf.. The rice used is almost invariably Basmati or a close variant.
Pulao may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary. [9] [10] Hyderabadi biryani developed engrossing Deccani or Telangana flavors into it, as stated by the Himayat Ali Mirza, the great-grandson of Mir Osman ...
There, it is referred to generically as dal and is the most popular dal. It is prepared similarly to dals found in India, but may be used in recipes. The whole dried pea is called matar or matar dal in India. The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni.