Biryani vs Pulao: An exciting social media debate
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Pakhtoon yum
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Pulao is very much central Asian including pakhtoons it's a dish prepared for the army while on campaign. Biryani is originally Turkish with changes being made in the middle east Iran and modern day pakistan. I would really do my education first before you open your mouth and embrace yourself. It was a very cute attempt tho
Śakra
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Nice historical revisionism.
Valar.
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The name India comes from Indus river which flows in Pakistan and Indian occupied Kashmir.
Western Half of Pakistan is Iranic.
So yeah, both have something to do with Pakistan
Pakhtoon yum
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Awww did they not include that in ur fake history textbooks? I'm sorry to have broken your fragile heart
They are smoking some quality stuff, pulao being Iranian lmaoThe name India comes from Indus river which flows in Pakistan and Indian occupied Kashmir.
Western Half of Pakistan is Iranic.
So yeah, both have something to do with Pakistan
ghazi52
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Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian sea to Calicut.
Pulao is a fairly universal food; gathering most world cuisines in its embrace. Ancient conquests and nomadic shepherds were instrumental in spreading this Islamic aura centerpiece dish to all corners of the old world. History relays that the chef d'oeuvr of Persian kitchens was goat and sheep pulao and it transformed to an elegant dish as it travelled from the campfires of hardened nomadic shepherds to the courts of the caliphs.
The Persians cooks let the rice sit in salted water for several hours so it would shimmer like crystals, and expected the rice to plump to perfection in the boiling meat stock. They rejected the quality of the rice and pulao if it clumped up or became sticky. Centuries later Tavenier, a French traveller and cultural anthropologist observed that the best rice suited to make pulao was cultivated southwest of Agra. It plumped to perfection, with each grain separate and fluffy, perfect for making pulao.
Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire Muslim world and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilav, and the Latin race from Italy called it risotto.
Pulao is a fairly universal food; gathering most world cuisines in its embrace. Ancient conquests and nomadic shepherds were instrumental in spreading this Islamic aura centerpiece dish to all corners of the old world. History relays that the chef d'oeuvr of Persian kitchens was goat and sheep pulao and it transformed to an elegant dish as it travelled from the campfires of hardened nomadic shepherds to the courts of the caliphs.
The Persians cooks let the rice sit in salted water for several hours so it would shimmer like crystals, and expected the rice to plump to perfection in the boiling meat stock. They rejected the quality of the rice and pulao if it clumped up or became sticky. Centuries later Tavenier, a French traveller and cultural anthropologist observed that the best rice suited to make pulao was cultivated southwest of Agra. It plumped to perfection, with each grain separate and fluffy, perfect for making pulao.
Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire Muslim world and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilav, and the Latin race from Italy called it risotto.
