A pulao is a South Asian rice dish (from Afghanistan, Bangladesh, Nepal, Pakistan, India and Iran), also known as Pilaf that commonly refers to rice cooked in a seasoned broth with meat or vegetables. Marc made the most delicious korma pilaf from a recipe in Camellia Panjabi’s book 50 Great Curries of India. Based on Lucknowi cuisine, a more refined version of Moghul cuisine, the accent is on aromas. This recipe includes pieces of mace, freshly ground nutmeg, saffron and rosewater. The rice is layered above and below a layer of faux chicken in a richly flavoured sauce. This is a very different type of curry to the usual Balti or Jalfrezi!
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