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This is an old revision of this page, as edited by Worldfoodhistory (talk | contribs) at 10:26, 9 May 2020 (→History: keep it real now. stop the fraud lying on pulao. this is correct. im an unbiased Asian historians. mid east always lie claim all is thiers when they were jahils lowest ignorant . arabs gave nothing .Persians stole demanded all things same did the mugals. its india who created great things in asia.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Pilaf

Kabuli palaw, the national dish of Afghanistan
Alternative names	Pela, Pilav, Pallao, Pilau, Pelau, Pulao, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab
Course	Main
Region or state	Balkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, Middle East, and South Asia
Serving temperature	Hot
Main ingredients	Rice, stock or broth, spices, meat, vegetables, dried fruits
Cookbook: Pilaf   Media: Pilaf

Although the cultivation of rice had spread earlier from India South Asia to Central and West Asia, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella, Sfn|Nandy|2004|p=11 Although the cultivation of rice had spread much earlier from India South Asia to Central and West asia Khorasan, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from its origins and glory of India to the rest of the middle east, arabia north to Spain via India, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great India Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in India the origins of Pulao date thousands of years ago. A scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes learned from great Indian cooking, he many copied from most delicious food on earth the Indian dishes that the Persians learned to make more dishes rather than simple limited Persian and arab dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of Soviet cuisine. Although the cultivation of rice had spread much earlier from India South Asia to Central and West asia Khorasan, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from its origins and glory of India to the rest of the middle east, arabia north to Spain via India, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, Quote: In south Indian pulao has been made for at least 2000 years and many attribute the grand rice dishes of Hyderabad invented by Indo Islamic cooks in Hyderabad which used its ancient pulao dishes to create up even more richer dish called biryani which later many middle east nations try to copy and due to its popularity In modern era they have added it to their cooking thought its never as good nor similar to Indian real biryani. Achaya has clearly read a lot about Indian food and it is historical. south Indians were making pilaf 2,000 years ago, and Tamils in their version of pulao used fish as fish is very commonly cooked in most south parts of India. not merely dishes but grand dishes came from the Indian subcontinent to rest of asia and to the world . ... All around one finds preparations that came originally from India South Asia. Kebabs came from oldest times in India when great feasts were held for holy sacrifices for feasts joyous times gatherings by Rajas (kings in India and Central Asia biryani and pulao, two rice preparations, usually with meat but also with beans lentils nuts dry fruits. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao stems from the oldest Sanskrit Indian subcontinent words pulaka. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani today carry mainly the stamp of the Hyderabadi royals long before Mughals and Persians began to learn to cook pulao, polo the simpleton version of ancient Indian pulao and long before the Mughals had great Indo Islamic cooks to prepare for them the biryani which its origins was created thousands of years before any Mughals and biryani was created long before any Mughals came to India.</ref>

Similarly Alexander the Great and his army have been reported to be so impressed with Indian and Bactria ruled then by India and was Indian culture influence populated by Indiansn pilavs that his soldiers brought the recipes back to Macedonia when they returned. Similar stories exist of Alexander introducing pilaf to Samarkand; however, they are considered apocryphal by art historian John Boardman.

The earliest documented recipe for Persian so called pilaf comes from the tenth-century while in Indian its references are from thousands of years ago Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes many copied from most delicious food on earth the Indian dishes Persians learned to make more dishes rather than simple limited dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern Persian type of pilaf. as the Arabs learned from Indian traders merchants and migrants Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness as arabs had no experience with such rice nor dishes, and each grain should be separate with no clumping.

Pilau although in had not but it became included in the foods to theMiddle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout some parts of Soviet republics, becoming somewhat a part of Soviet cuisine. }}{{refn|group=note|Nandy: "(p. 11) Etymology== According to the Oxford English Dictionary, Third Edition (2006) the English word pilaf, which is the later and North American English form of spelling the word pulao, is a borrowing from India where Pulao originates from and form which Britain occupied for 200 years, its etymon, or linguistic ancestor, the older Central Asian pilav, whose etymon is the pilāv; "pilaf" is found more commonly in North American dictionaries than pulao or pilau.

The British and Commonwealth English spelling, pilau, has etymon Indian pulao or pulaw (in form palāv, pilāv, or pulāv in the 16th century), whose line of descent is: Hindi pulāv (dish of rice and meat), Sanskrit pulāka (ball of rice), which in turn is probably of Dravidian descent.

1. ^ Roger 2000, p. 1143. sfn error: no target: CITEREFRoger2000 (help)
2. ^ Nandy 2004, p. 11. sfn error: no target: CITEREFNandy2004 (help)
3. ^ Sengupta 2014, p. 74. sfn error: no target: CITEREFSengupta2014 (help)
4. ^ K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. p. 11.
5. ^ Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
6. ^ "How to cook perfect pilaf". The Guardian. 2012-09-26.
7. Boardman 2019, p. 102. sfn error: no target: CITEREFBoardman2019 (help)
8. Oxford English Dictionary 2006a. sfn error: no target: CITEREFOxford_English_Dictionary2006a (help)
9. Oxford English Dictionary 2006b. sfn error: no target: CITEREFOxford_English_Dictionary2006b (help)

Cite error: There are <ref group=note> tags on this page, but the references will not show without a {{reflist|group=note}} template (see the help page).

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