Try these different kinds of Pulao for dinner.
Pilaf or pilau is a rice or wheat dish made by cooking the grains in stock or broth, adding spices and other ingredients such as vegetables or meat, by using a process to achieve cooked grains that do not stick together. Such grain methods expanded throughout a huge span from India to Spain during the Abbasid Caliphate, and later to the rest of the world. Such meals gave rise to the Spanish paella and the South Asian pilau or pulao and biryani. The Indian epic Mahabharata, according to author K. T. Achaya, mentions an instance of rice and meat cooked together. In ancient Sanskrit works like the Yjavalkya Smriti, "pulao" or "pallao" is also used to refer to a rice dish, according to Achaya. These references, according to food writers Colleen Taylor Sen and Charles Perry, as well as social theorist Ashis Nandy, do not significantly correlate to the frequently used meaning and history implied in pilafs, which appear in Indian narratives after the mediaeval Central Asian conquests. In India, Pulao is usually made with rice and either lentils or vegetables, such as peas, potatoes, french beans, or carrots, or meat, such as chicken, fish, lamb, pork, or prawns. Long grain rice or aromatic rice, cashew nut, raisin, saffron, ghee, and numerous spices such as nutmeg, bay leaf, cinnamon, cardamom, cumin, clove, and mace are used to make a traditional Bengali pulao. A few more ornate pulaos, such as hazar pasand, have Persianized names ("a thousand delights"). It's frequently served at weddings and special occasions, but it's not uncommon to have it for lunch or dinner. It has a high level of food energy and fat. A pulao is frequently served with raita or spicy yoghurt.
Here are some different types of Pulao you can have for dinner-
Pashtooni zarda pulao is a classic meal cooked to celebrate Meethi Eid and is a fantastic festive pulao recipe. The 'Zarda Pulao,' also called 'Meethe Chawal' or Zarda in some parts, is said to be derived from the Persian term 'Zard,' which literally translates to yellow and reflects the dish's orange-yellow tint. It's made with saffron and rosewater, which give the meal an aromatic and colourful flavour. It has an opulent sweet flavour thanks to the addition of khoya and sugar.