Pilau Rice: Northern Style
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Pilau (pulao, pilaf) — basmati rice cooked by absorption with whole warming spices and either fried onion or cooked meat — is distinct from both biryani (more complex, larger assembly) and plain boiled rice. The defining technique: the rice is first sautéed in ghee with whole spices before the stock is added, coating each grain with fat before the absorption begins. This fat coating is what produces the characteristic separate-grain texture — each grain slides independently rather than sticking.
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The Thread
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Flavour Context
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Pillars V — VII
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