Junglee To Yakhni Pulao: 6 Varieties Of Non-Vegetarian Pulao
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Pulao is a dish that is made by using some boiled rice, vegetables, a source of protein and a handful of flavourful spices to make a quick yet lip-smacking dish. The word pulao is generally believed to have various origins. Many people believe that the world has been derived from the Turkish word ‘pilaf’.

The Sanskrit word 'pulaka', which means a bowl of rice, is also a very close cousin of the word pulao. Pulao is a dish that is very famous in Saudi Asian and Central Asian countries. As rice is abundantly grown in these regions, it is a staple food for many people in a lot of Asian countries. 

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It is generally believed that the dish has Middle Eastern origins and has been innovated incessantly by Arabs, Turks, and Armenians through the years. In India, people like to devour different types of non-vegetarian pulao. It is important to keep in mind that a non-vegetarian pulao is very different from a biryani in terms of its preparation as well as its taste.

Here are some of the most delicious varieties of non-vegetarian pulao that one can try making at home:

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* Junglee Pulao

Junglee Pulao is a very famous type of pulao that was introduced to the country by the British. It is a very important part of Anglo-Indian cuisine that has been preserved meticulously after many years of independence. This dish was crafted by using game meat. This is the reason why it was called junglee pulao, as it was made from the meat of wild boars or chickens. This sublime dish is made by using fragrant rice and tender chicken meat. One can use a variety of seasonal vegetables as per their choice. Generally, it is enjoyed with some spicy mint chutney on the side.

* Anda Keema Pulao

Egg Keema Pulao is one of the easiest things that one can make at home. The concept of kheema, which is mincing meat or eggs into very small pieces, was introduced in Persia. Later on, the idea travelled to various parts of the world, where people started using this technique to cook different types of food.

Anda keema is already very famous in India and is generally consumed with Indian flatbread. This dish, however, uses anda kheema to make the most delicious rice dish by using fresh onions and heavy tomato paste. The pulao has a slight tangy taste as well as spicy undertones.

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* Kabuli Mutton Pulao

Kabuli mutton pulao is the national dish of Afghanistan. It is made by using a medley of spices like red chilli powder, turmeric, garam masala, meat masala, and different types of dry fruits like almonds and pistachios. Many people also like to use caramelised carrots and raisins in the dish.

The mutton is perfectly marinated with curd and spices before being added to the dish for cooking. This is a very important part of the Pashtun and Afghan traditions. People in that area consider their celebrations incomplete without this dish.

* Chicken Seekh Kebab Pulao

Chicken seekh kebab is believed to have been introduced in India by the Turkish people. Kebab, which simply means ‘to roast’ in turkey, is an indispensable part of Middle Eastern cuisine. This dish is an amalgamation of some fresh and supreme quality rice with tender chicken seekh kebab. Soft pieces of kebab are first roasted and then added to a mixture of boiled rice with some sautéed onions and other vegetables. The rice is lightly seasoned with spices, as the chicken seekh kebab is already very spicy.

* Chicken Malai Tikka Pulao

Chicken malai tikka is a dish that is not just famous in Asian countries but is also equally popular in European and American countries. Although the dish is very popular on its own and eaten as a main dish with Indian flatbread, it is also used to make tempting pulao. Chicken malai tikka pulao is a creamy and luscious pulao that is made by using chicken malai tikka and its heavy cream-based gravy to give flavour to the rice and also offer the dish an enticing aroma.

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* Yakhni Pulao

Yakhni pulao is a timeless mutton pulao that is made by using the best variety of basmati rice and the most tender mutton. The USP of this dish is its subtle yet multi-layered flavours. This dish, like many others on the list, is believed to have originated in Persia.

The concept of this dish was brought to India by the Mughals. Yakhni pulao is equally popular in countries like Afghanistan and Pakistan. This one-pot meal is cooked by simmering chicken in a light broth and rice is added afterwards. This is how the rice can absorb not just the other spices, but also the smoky flavour of cooked chicken.