History Of Chicken Pulao in Pakistan

• Chicken Pulao Food in Pakistan
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• Pulao is a rice dish, cooked in seasoned broth. It is assumed that “Pulao” was first documented by the celebrated Persian scholar Abu Ali Ibn Sina in tenth century. It is evident that Pulao is a common rice dish of Muslims and travelled with them to civilization to civilization for centuries. Now pulao present itself as a cuisine of various countries like Iran, Afghanistan, Bangladesh, Uzbekistan, Turkey, Arabia, Kazakhstan, Pakistan, Azerbaijan, India etc, by different names like Pilaf, Palao, Pulao, Pilau etc.
• Pulao is an integral part of formal and informal meal of Asian and Middle Eastern cuisines. Pulao is usually made of a good quality of rice like Basmati rice or Jasmine rice, cooked in a broth seasoned with a few or all of the following ingredients: onion, tomatoes, ginger, garlic, all-spice, coriander seeds nuts, dry fruit, saffron and salt. Pulao can be made of meat, lentils and beans or vegetables, meat, lentils, beans and vegetables are also cooked in the broth for a while to release flavors. For meaty pulao, meat pieces with bones are preferred as they release more flavor and makes richer broth. In the most basic and simple method of Pulao, rice is cooked in seasoned broth and then covered and steamed. Result is a well cooked, separated, flavorful and rich pot of rice.
• A variety of pulao dishes are popular around the globe, some of them are:
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• KABULI PULAO
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  You all must have heard “Kabuli Pulao” being mentioned when the most exotic Asians rice dishes are being named. Kabuli pulao is the popular pulao recipe of Tajikistan, Afghanistan, Iran, Uzbekistan, and Turkmenistan and is cherished all over the world. Kabuli pulao is made with rice, meat, onion, all-spice and white cumin seeds. For Kabuli pulao, the rice is cooked in meat stock, then baked in the oven with the meat pieces on top and the baked pulao is then served with the topping of fried carrots, raisins, almonds, pistachio, green cardamom and sugar.