Kofta Pulao

Pulao is derived [etymologically] from the Sanskrit sandhi pala,meat + anna, rice. The rices used in the pulaos are aromatic INDICA types, that were domesticated in eastern India [Susan McCouch Cornel University]. There is abundant literary evidence, e.g. the Tale of King Nala in the Mahabharata, to suggest that cooking complicated rice+meat dishes were an art form that even the nobility indulged in, as a hobby. Impressing one another with such extravagant dishes was also a pastime and a political game of one-upmanship. The kacchi-kacchi biryani and kacchi-pakki biriyani, using both long AND MEDIUM grain aromatic rices [there are more than 1000 landraces of very different types & genetics in India stretching in a belt paralleling the Himalayan foothills from Assam to UP, which itself relates an ancient ethnobotanical tale of its own] seem to have originated in the Kuru-Panchala aristocracy. Then, moved to Iran with the rices, citrus, cucurbits and other crops. You must remember that Iran was culturally and emotionally very closely linked with India, whose center then was in the tract from Kandahar, Peshawar, Punjab and Mathura, Delhi. For example, Kambojas were an Iranian people inhabiting the Afghan end of Iran, with extremely close interactions with Delhi. They went on to found kingdoms in Bengal, Burma, and even Cambodia!! Biriyan means to fry. In Iran, e.g. Mashad, the term is used for stir fried lamb eaten with bread. There is no relation to rice there. Palanna & KHECHARANNA are the names of 2 SIGNATURE RICE DISHES FROM THE INDIAN CIVILIZATION that have migrated into central Asia & western regions, retaining their etymological origins. MASH-KITACHARI is found in central Asia, a mixture of rice cooked together with local legumes. It bears the quintessential Indian stamp, down to the term MASH, i.e. VIGNA MUNGO, the black gram or URAD, the UR-legume of eastern and peninsular India. Urad is not found in those northern climates, but the name has been retained. Likewise, PALANNA reflects its INDIAN origins: Indian grain, Indian terminology. It is wrong to claim Pulao originated in Persia or Arabia! Similarly, it is WRONG to claim that the SAMOSA, at least the versions of eastern India, are derived from the SAMBUSAK, whose pastry and half-moon shape are of a different identity. Anyone who has studied Chinese filled doughstuffs will never jump to such ignorant conclusions. There are MANY noodles and "dumplings" in China, but each has a very distinct composition and clade. Likewise, the eastern fried pastry is called a SHINGARA, after TRAPA BICORNIS, and to this day, is a very different creature in origin and execution from a SAMBUSAK. Food history is fascinating but a correct perspective needs to be maintained over jingoism.

on May 9 2010 1:29AM Report Abuse GT

fantastic!

on Jan 21 2010 5:58AM Report Abuse Guest

waaooo zabar dast etni kum masala main itna acha pulao love u masala.

on Jan 6 2010 9:52AM Report Abuse Guest

seems deloecious.il definatly try it

on Jan 1 2010 5:15AM Report Abuse Guest

sorry your all things very nice

on Dec 27 2009 2:12PM Report Abuse Guest

HEY I NEVER SAW YOUR RECIPIES BEFORE . i LIKE YOUR RECIPE OF KOFTA RICE VERY MUCH. KEEP IT UP.GOODLUCK

on Dec 24 2009 3:26PM Report Abuse Guest