There are thousands of variations of pilaf made with rice or other grains like
bulgur.
Afghanistan In
Afghan cuisine,
Kabuli palaw () is made by cooking
basmati with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced
carrots and
raisins are added. Chopped nuts like
pistachios,
walnuts, or
almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish. Kabuli palaw rice with carrots and raisins is very popular in
Saudi Arabia, where it is known as
roz Bukhari (), meaning '
Bukharan rice'.
Albania In
Albanian cuisine, pilaf is a very common dish. It is typically accompanied by yogurt and eaten with bean stew, meat soup or baked meats such as chicken and lamb. Medium-long grain rice is used, and it is cooked plainly with butter, resulting in a soft yet non-sticky texture. There are various rice dishes in Albania, which are all commonly referred to as pilaf. Albania ranks among the top three countries in Europe for rice consumption. Armenian recipes may combine
vermicelli or
orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with
raisins,
almonds and allspice. Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of
Antep in Turkey.
Lapa is an Armenian word with several meanings one of which is a "watery boiled rice, thick rice soup, mush" and
lepe which refers to various rice dishes differing by region. Antranig Azhderian describes Armenian pilaf as a "dish resembling porridge".
Azerbaijan Azerbaijani cuisine includes more than 40 different plov recipes. One of the most reputed dishes is plov from saffron-covered rice, served with various herbs and greens, a combination distinctive from Central Asian pilaf. Traditional Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot),
gara (fried beef or chicken pieces with onion, chestnut and dried fruits prepared as an accompaniment to rice), and herbs. Gara is put on the rice when eating plov, but it is never mixed with rice and the other components. Pilaf is often called aş in Azerbaijani cuisine. File:Aş və salat.JPG|
Azerbaijani plov with
qazmaq (the same as Persian
tahdig), served with
choban salad File:Shah-plow azerbaijani.JPG|
Azerbaijani shah-pilaf
Bangladesh style chicken pilaf, locally known as
Murog Polao , kebab, and rich chicken or beef korma. In
Bangladesh,
polao (), is a popular ceremonial dish cooked only with aromatic rice. Bangladesh cultivates many varieties of aromatic rice, which can be found only in this country and some surrounding Indian states with predominantly Bengali populations. Historically, there were many varieties of aromatic rice. These included short-grain rice with buttery and other fragrances depending on the variety. Over a long span of time, many recipes were lost and then reinvented. Since the 1970s in Bangladesh
pulao has referred to aromatic rice ()
Bashonti polao, first fried either in oil or clarified butter with onions, fresh ginger and whole aromatic spices such as cardamom, cinnamon, black pepper, and more, depending on each household and region. This is then cooked in stock or water, first boiled and then steamed. It is finished off with a bit more clarified butter and fragrant essences such as rose water or kewra water. For presentation, beresta (fried onions) are sprinkled on top. Chicken
pulao, (
morog pulao) is a traditional ceremonial dish among the Bangladeshi Muslim community. There are several different types of
morog pulao found only in particular regions or communities. In Sylhet and Chittagong, a popular ceremonial dish called
akhni polao.
Aqni being the rich stock in which mutton is cooked and then used to cook the rice. Another very spicy
Polao dish very popular and unique to Bangladesh is called
Tehari. It is very different in taste to the
tahris found in some parts of neighboring India. They are most popularly eaten with beef and
chevon (goat meat) but are also paired with chicken. Young small potatoes, mustard oil (which is alternated with clarified butter or oil depending on individual taste), and a unique spice blend found in
teharis distinguish them from other meat
polaos. The most famous
tehari in the capital city of
Dhaka is called
Hajir biryani. Although here the name
biryani is a misnomer, in usage among the urban young population it differentiates the popular dish mutton
biryanis (goat meat).
Brazil A significantly modified version of the recipe, often seen as influenced by what is called there, is known in
Brazil as or (, "shredded chicken rice"; , "chicken
risotto"). Rice lightly
fried (and optionally seasoned), salted and cooked until soft (but neither soupy nor sticky) in either water or chicken stock is added to chicken stock, onions and sometimes cubed bell peppers (cooked in the stock), shredded chicken breast, green peas, tomato sauce,
shoyu, and optionally vegetables (e.g. canned sweet corn, cooked carrot cubes, courgette cubes,
broccolini flowers, chopped broccoli or broccolini stalks or leaves fried in garlic seasoning) or herbs (e.g., mint, like in ) to form a distantly
risotto-like dish – but it is generally fluffy (depending on the texture of the rice being added), as generally, once all ingredients are mixed, it is not left to cook longer than five minutes. In the case shredded chicken breast is not added, with the rice being instead served alongside chicken and , it is known as (, "chicken
supreme rice").
Caribbean and
callaloo In the
Eastern Caribbean and other Caribbean territories there are variations of
pelau which include a wide range of ingredients such as
pigeon peas,
green peas,
green beans, corn, carrots, pumpkin, and meat such as beef or chicken, or cured pig tail. The seasoned meat is usually cooked in a stew, with the rice and other vegetables added afterwards. Coconut milk and spices are also key additions in some islands.
Trinidad is recognized for its
pelau, a layered rice with meats and vegetables. It is a mix of traditional
African cuisine and "New World" ingredients like
ketchup. The process of browning the meat (usually chicken, but also stew beef or lamb) in
sugar is an African technique. In
Tobago,
pelau is commonly made with
crab. Commonly, it is prepared with
lamb or
beef, browned in lamb fat or oil, and then stewed with fried
onions,
garlic and carrots.
Chicken palov is rare but found in traditional recipes originating in
Bukhara. Some regional varieties use distinct types of oil to cook the meat. For example,
Samarkand-style plov commonly uses ''zig'ir'' oil, a mix of melon seed,
cottonseed,
sesame seed, and
flaxseed oils. Plov is usually simply spiced with salt,
peppercorns, and
cumin, but
coriander,
barberries,
red pepper, or
marigold may be added according to regional variation or the chef's preference. Heads of garlic and chickpeas are sometimes buried into the rice during cooking. Sweet variations with dried
apricots,
cranberries and raisins are prepared on special occasions. Plov is the national dish of
Uzbekistan and was recognized by
UNESCO and inscribed on its
Intangible Cultural Heritage of Humanity list in 2016. However neighbouring countries including
Kazakhstan,
Azerbaijan, and
Tajikistan also considers plov a staple dish, with their own regional variations reflecting local ingredients and cooking. Although often prepared at home, plov is made on special occasions by an
oshpaz or
ashpoz (osh/ash master chef), who cooks it over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings.
Oshi nahor, or "morning palov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration. Uzbek-style plov is found in the post-
Soviet countries and
Xinjiang Uyghur Autonomous Region of China. In Xinjiang, where the dish is known as polu, polo, or pola (), it is often served with pickled vegetables, including carrots, onion and tomato. File:Plov122.jpg|
Uzbek plov being prepared in a
kazon in a Tashkent home File:Oshi palov tajik.jpg|Tajik plov, or oshi palav, is a regional variation of pilaf in Tajikistan. File:Polu.jpg|
Uyghur polu File:Tajik plov.jpg|
Tajik oshpaz Greece In
Greek cuisine,
piláfi (πιλάφι) is fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or
bouillon broth. In Northern Greece, it is considered improper to prepare
piláfi on a stovetop; the pot is properly placed in the oven.
Gamopílafo ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in
Crete: rice is boiled in lamb or goat broth, then finished with
lemon juice. Although it bears the name,
Gamopílafo is not a pilaf but rather a kind of
risotto, with a creamy and not fluffy texture.
India Pulao is usually a mixture of
rice with vegetables, usually
peas,
potatoes,
green beans,
carrots and sometimes includes any one kind of meat like
chicken,
fish,
lamb,
goat,
pork or
prawns. A typical
Bengali style pulao is prepared using vegetarian ingredients like
Long grain rice or
aromatic rice,
cashewnut,
raisin,
ghee and various spices like
nutmeg,
bay leaf,
cinnamon,
cardamom,
cumin,
clove and
mace. There are also a few very elaborate
pulaos with Persian names like
hazar pasand ("a thousand delights"). It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered very high in
food energy and
fat. A pulao is often complemented with either spiced yogurt or
raita. File:Bengali Peas Pulao with Mutton Masala - Traditional Bengali Style.jpg|
Pulao Mutton, from
West Bengal, India File:Kashmiri pulao (cropped).JPG|
Kashmiri pulao with nuts and fruit File:Matar Pulao, boondi raita, dry roasted-papad.JPG|Matar pulao with peas served with
boondi raita and
papadum File:Kesar Pulao and Dim Kosha.jpg|Pulao served alongside eggs in gravy
Indonesia and
sambal. The
Arab community in Indonesia, largely descended from migrants from
Hadhramaut in
Yemen who arrived in
Java between the 18th and 19th centuries through Indian Ocean trade networks, brought not only coffee, culture, and Islamic religious traditions, but also culinary practices. Among these is a pilaf called
nasi kebuli, an accultured dish within
Arab Indonesian cuisine and said to derive its name from the
kabuli pulao of Afghanistan, along with nasi kebuli, another type of pilaf that has become popular among Arab Indonesians is
nasi mandi. According to Gagas Ulung and Deerona in their book
Jejak Kuliner Arab di Pulau Jawa (2014), the origin of nasi kebuli indicate that prior to settling in Java, Hadhrami migrants spent time in
Gujarat, where interaction with local food traditions, transmitted in part by Kerala cooks working aboard Gujarati trading vessels, contributed to the formation of the dish before it was further adapted to
Indonesian tastes through intermarriage and cultural blending. Nasi kebuli is characterized by long grain Basmati rice, cooked in goat meat broth, milk and ghee, and seasoned with garlic, shallots and spices such as cardamom, cloves, cumin, coriander, nutmeg, black pepper, and cinnamon; it is typically served with goat meat or chicken, and may be accompanied by raisins or dates, sambal goreng ati,
maraq soup,
acar or pickled pinapples,
sambal, and
emping crackers. In Indonesia, particularly within
Betawi and Arab Indonesian communities, nasi kebuli is closely associated with Islamic religious festivals such as Eid al Fitr, Eid al Adha, and Mawlid, as well as weddings, cultural gatherings, and official state banquets.
Iran Persian culinary terms referring to
rice preparation are numerous and ancient and have influenced and found their way into the neighbouring languages:
polow (from which the word "pilaf" is derived around the world; rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing"),
chelow (white rice with separate grains),
kateh (sticky rice) and
tahchin (slow cooked rice, vegetables, and meat cooked in a specially designed dish). One of the many unique ingredients used in Persian rice is saffron. There are a wide variety of Persian rice dishes (upto 100 dishes) with vegetables and herbs which are very popular among Iranians. There are four primary methods of cooking rice in Iran: •
Chelow: rice that is carefully prepared through soaking and
parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot called
tahdig (literally "bottom of the pot"). •
Polow: rice that is cooked exactly the same as
chelo, with the exception that after draining the rice, other ingredients are layered with the rice, and they are then steamed together. •
Kateh: rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran. •
Dami: Cooked almost the same as
kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping.
Dami literally means "simmered".
Japan Japanese style Pilaf (ピラフ) is commonly eaten with Japanese school lunch, or kyūshoku (給食). The most common pilaf enjoyed with Japanese school lunch is a corn pilaf.
Kenya In
Kenya pilau is mostly eaten in coastal regions. The spices are similar to Indian varieties. Potatoes are typically added to the masala and the dish can be eaten with meat, fish or meatless. It is often served with a side of
kachumbari.
Pakistan In
Pakistan,
pulao (), also romanized as ''
, is a popular dish made with fragrant basmati rice cooked in a seasoned meat or bone broth. Typically non-spicy, it features tender pieces of meat, such as chicken, lamb, or beef, though vegetarian variations are also popular. As with Afghan cuisine, Kabuli pulav'' is a staple dish in Pakistan, especially in the western regions. This variation of pulav is often adorned with sliced carrots, almonds, and raisins fried in a sweet syrup, adding a unique touch of sweetness and texture to the dish.
Bannu Beef Pulao, also known as Bannu Gosht Pulao, is a traditional and popular variation of pulav recipe hailing from the
Bannu district of the
Khyber Pakhtunkhwa province in
Pakistan. The dish is made with beef, basmati rice, and a blend of local spices, resulting in a flavor profile characteristic of the region. The beef is first cooked in a separate preparation known as
Beef Yakhni, made using a combination of salt, ginger, garlic, onions, and garam masala. This broth enhances the flavor and ensures the meat is tender. The rice is then combined with the cooked beef, allowing the flavors to meld together. This delicacy is often served during special occasions and family dinners and is a
staple of the
Pashtun culinary tradition. Pulao is popular in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by
Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.
Romania Romanian style
pilaf is often more watery in consistency, more akin to
congee, and uses chicken breast meat along with chopped red peppers, onion, and carrot.
Levant Traditional Levantine cooking includes a variety of Pilaf known as "
Maqlubeh", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meat, eggplant, tomatoes, potatoes, and cauliflower also has a fish variety known as "
sayadieh", or the Fishermen's Dish.
Turkey . Historically, mutton stock was the most common cooking liquid for Turkish pilavs. Turkish cuisine contains many different pilav types. Some of these variations are
pirinç (rice) pilav,
bulgur pilav, and
arpa şehriye (
orzo) pilav. Using mainly these three types, Turkish people make many dishes such as
perdeli pilav, and
etli pilav (rice cooked with cubed beef). Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water. This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately. The Greek Orthodox
Pontian minority had their own methods of preparing pilav. Pontians along the Black Sea coast might make pilav with anchovies (called ) or mussels (called ). Other varieties of Pontian pilav could include chicken, lamb, and vegetables. Typical seasonings are anise, dill, parsley, salt, pepper, and saffron. Some Pontians cooked pine nuts, peanuts, or almonds into their pilav. While pilav was usually made from rice, it could also be made with buckwheat.
Crimea Traditional
Crimean Tatar pilyav (pilâv) is prepared from rice; meat, onions, or raisins can be added.
Baltics Lithuanian pilaf is often referred to as
plovas. It tends to consist of rice and vegetables; depending on the region the vegetables can be tomatoes, carrots, cabbage, and/or mushrooms. It often contains chicken pieces or cut-up pieces of pork, usually the meat around the neck or the stomach; seasonings can be heavy or light, and some
plovas might be made with rice that is very soft, unlike other variants. Latvian pilaf is often referred to as
plovs or
plov. It tends to contain the same ingredients as the Lithuanian
plovas and can vary from county to county. ==See also==