By Bornika Das
December 7, 2023
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At the heart of India’s culinary tapestry falls the beloved rice dish, polao. Derived from the Persian word “pilāv,” polao signifies a harmonious blend of rice, aromatic spices, and various other elements, resulting in a fragrant and satisfying meal. Here, we’ll delve into seven aromatic rice preparations, each representing the unique cultural and regional nuances of India.
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As a vegetarian counterpart to Biryani, Vegetable Pulav showcases the vibrant flavours of seasonal vegetables combined with aromatic spices.
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Lucknowi Pulao, hailing from the city of Nawabs, Lucknow, is a rich and fragrant rice dish that features long-grain basmati rice cooked with a variety of aromatic spices.
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This South Indian rice preparation is simple yet delightful dish is prepared by tempering cooked rice with mustard seeds, curry leaves, lentils, and, of course, freshly squeezed lemon juice.
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The picturesque region of Kashmir offers the aromatic Kashmiri Pulav, characterised by the use of fragrant spices like saffron and dry fruits.
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It is a popular Mumbai street food dish that is cooked on a tawa. This pulao combines cooked rice with a medley of spices, vegetables, and a dash of pav bhaji masala, a flavorful spice blend.
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This South Indian specialty is prepared using fragrant basmati rice cooked in coconut milk, which imparts a rich and slightly sweet flavour which is enhanced by the addition of spices, vegetables.
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It is a popular polao from West Bengal and is often associated with festival, and special occasions. It is either made of basmati rice or gobindhobhog rice and is flavoured with saffron and aromatic spices. It is sweet in taste.
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It is a popular North Indian food and is a one pot meal. It is made with basmati rice, spices and mixed vegetables and can also include meat.
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