Rice is one of the most versatile grains. You can cook it in a whole lot of different ways. In India, rice is the staple food in many states. The best part is that it is easy to cook and tastes awesome when consumed hot. Dal and rice is a popular Indian food, and it is very easy to cook as well. At the same time, we also have different variations of this dish; for example, you can make biryani, jeera rice, pulao, vegetable biryani, kheer, etc. Some people also grind the rice to prepare flour which is again used in many recipes. Well, one of the most widely consumed dishes made from rice is pulao. This is a popular dish available in every Indian restaurant and prepared in every Indian kitchen. It can be cooked with different variations to create a flavourful taste.
                        
Different types of pulao recipe:

                                                                                                                         Pulao Recipe

Well, India is known to have different variations of the same food, and so is the case with pulao. When we talk about pulao recipe, it is cooked differently to create flavorful dishes like :

• Vegetable pulao
• Matar (pea) pulao
• Kashmiri pulao
• Tomato pulao
• Vegetable yakhni pulao
• Zarda pula
• Palak pulao
• Methi pulao
• Samvat pulo etc.

The list is endless. It is because of the versatility of rice that you can create so many types of pulao recipes easily. It is easy to cook. However, you need to be a bit patient while cooking them. The real taste of any pulao comes from basmati rice which is long-grained and smells amazing. All the grains of rice should not stick to each other and must absorb the flavor of all the spices which are added to it.

Brief history:

Pulao is also known as Pilaf or Pallo in some parts of the world. As far as the history of its origin is concerned, the first mention of rice and meat cooked together could be traced during the times of Mahabharat. KT Acharya mentioned about rice and meat being cooked together. However, this we know as biryani. Pulao is basically the vegetarian version.

At this point, it becomes important to mention that the earliest document about Pilaf or pulao comes from the 10th century. Avicenna, who was a Persian scholar, had mentioned in his books about the whole process of preparing pulao. Along with it, he also mentioned about the advantages and disadvantages of this recipe. He is also considered to be the father of modern pilaf.
            
Nutritional value:

Well, the nutritional value of pulao will vary based on what kind of preparation you are adopting. For example, if you are cooking matar pulao, then it’s the simplest form with just basic ingredients, so the calorie count would not be on the higher side. However, if you choose to make Kashmiri pulao, then it has many dry fruits, so the calorie count will be on a higher side.
 
Taking the nutritional value of rice, then you will get the following nutritional benefits:

Calorie: 130
Carbohydrate: 28 gm
Sodium : 1 mg
Potassium : 35 mg
 
So, what are you waiting for? Try your hands on any of the pulao recipes which are easily available on the internet?