pulao Pulao (also pulau and pullao) is the word usually used for pilaf-style dishes in India and parts of Central Asia. The pulao technique seems to have traveled to India with the Moguls. There it is associated with the Moslem community and has developed many different regional versions. Pulao is a large category of flavored rice dishes in which long- or medium-grain rice is first fried in oil or butter with some flavorings, then immersed in a large amount of broth and allowed to absorption-cook until done. A pulao usually contains meat, though it may be strictly vegetarian; in either case, the meat or vegetables cook together with the rice. See also polo and pilaf, and Index for recipes.
