history of Pulav

[kakatiya]

The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning "a ball of rice"), which in turn, is probably of Dravidian origin.^[7] The English spelling is influenced by the Modern Greek pilafi (πιλάφι), which comes from the Turkish pilav.^[8]

[kakatiya]

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish,^[2] Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek,^[3][4] Tajik^[5] and Turkish^[6] cuisines

[kakatiya]

Public plov cooking in Tashkent

The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti.^[9][10]

Pilaf was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda (modern Samarkand). It is believed^{[by whom?]} that soldiers from Alexander's army brought the preparation of pilaf back to Macedonia, after which it spread throughout Ancient Greece.^[dubious ]

Shirin plov on an Azerbaijani postage stamp

The first known recipe for pilaf is by the tenth-century Persian scholar Abu Ali Ibn Sina (Avicenna), who in his books on medical sciences dedicated a whole section to preparing various dishes, including several types of pilaf.^{[citation needed]} In doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Uzbeks and Tajiks consider Ibn Sina to be the "father" of modern pilaf.

Pilau became standard fare in the Middle 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 all Soviet republics, becoming a part of the common Soviet cuisine.

[kakatiya]

source: wikipedia

[Kool_SRG]

[mettastar]

So biryani manadhe annamata 

Aithe evening mutton biryani vandalsindhe

[kakatiya]

biryani.. again little different story..

 

the dish biryani , was however became prominent during mughal rule.

During seize of golconda..soldiers where left out with limited food and meat..also they took cooks with them for war.

so what they did is combined all the leftover meat and ingredients in a pot and left it to slow cook for the rest of the day as there as no cook to supervise.

 

By end of day when they returned they surprised to find a new dish , which is a pulov but with slow dum cooking made the spices mix well resulting in dum biryani.

 

 

[ceelogreen]

pulav = salty cow  (pulla aavu) .. biryani with salty cow

adi history

[MRI]

19 minutes ago, kakatiya said:

biryani.. again little different story..

 

the dish biryani , was however became prominent during mughal rule.

During seize of golconda..soldiers where left out with limited food and meat..also they took cooks with them for war.

so what they did is combined all the leftover meat and ingredients in a pot and left it to slow cook for the rest of the day as there as no cook to supervise.

 

By end of day when they returned they surprised to find a new dish , which is a pulov but with slow dum cooking made the spices mix well resulting in dum biryani.

 

 

aa inka??

[kakatiya]

22 minutes ago, MRI said:

aa inka??

inkemundhi biryani tinu padukonnaru

[k2s]

Mods pls ban this @kakatiya - noru oru inchey dishes gurinchi posts esi db janala manobhavalu debbatheesthunnadu

[timmy]

5 hours ago, kakatiya said:

biryani.. again little different story..

 

the dish biryani , was however became prominent during mughal rule.

During seize of golconda..soldiers where left out with limited food and meat..also they took cooks with them for war.

so what they did is combined all the leftover meat and ingredients in a pot and left it to slow cook for the rest of the day as there as no cook to supervise.

 

By end of day when they returned they surprised to find a new dish , which is a pulov but with slow dum cooking made the spices mix well resulting in dum biryani.

 

 

 

[kakatiya]

4 hours ago, k2s said:

Mods pls ban this @kakatiya - noru oru inchey dishes gurinchi posts esi db janala manobhavalu debbatheesthunnadu

Uncle mod ga Eppudu reture ayyav

[reality]

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[boeing747]