Pulav Nutrition Facts



Calories, fat, protein, and carbohydrate values for Pulav.

Calories

There are 261 calories in Pulav.

261

Nutrition Facts
Pulav
Serving Size:

1

cup (164 grams)

Amount Per Serving
Calories from Fat 73
Calories 261

% Daily Value*

Total Fat 8.1 grams

Saturated Fat 2.9 grams

Trans Fat 0.1 grams
Polyunsaturated Fat 0.7 grams
Monounsaturated Fat 4.1 grams

Cholesterol 9.4 milligrams

Sodium 574 milligrams

Potassium 66 milligrams

Total Carbohydrates 42 grams

Dietary Fiber 0.8 grams

Sugars 0.4 grams
Protein 4.1 grams
2.8%

Vitamin A

1.1%

Vitamin C

1.4%

Calcium

1.9%

Iron

Percent Daily Values are based on a 2000 calorie diet.

Category
Food / Beverages > Grocery > Prepared & Preserved Foods > Grain Based Products (Shelf Stable)

How long would it take to burn off 260 KCal?
Walking (3mph) 70 minutes
Running (6mph) 25 minutes
Bicycling (10mph) 36 minutes
Values estimated based on person weighing 140 lbs.

Is there a difference between veg biryani and Pulav?

The primary difference between biryani and pulao is the preparation method. Biryani is made using the ‘draining method’ of cooking whereas pulao is made through the ‘absorption method’. The spices used in preparing biryani is high as compared to pulao, this gives the biryani a richer aroma and texture.

Is Pulav and fried rice same?

Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish. Fried rice is cooked with pre-cooked rice, and the method of cooking the rice doesn’t matter much.

What is the difference between Pulav and biryani?

While pulao is typically served as a side-dish or a part meal alongside gravy-based vegetables or dals, a biryani is a whole meal on its own, generally served with ‘mirch ka saalan’ and ‘chutney’. When it comes to preparing pulao, it is a much simpler procedure that uses the absorption method.

What pulao means?

noun. a dish originating from the East, consisting of rice flavoured with spices and cooked in stock, to which meat, poultry, or fish may be added. Collins English Dictionary.

What is the origin of pulao?

The pilaf or pulao is, of course, one of the oldest dishes that seem to have existed through large parts of the world, in particular in central Asia, in the old Persian empire, the Ionian (Greek) world and in the later Ottoman empire and all its parts.

What is the taste of pulao?



Pulao—a light dish that draws its flavor and nutty color from a gently spiced meat broth—is often paired with korma, a rich meat or vegetable curry with a thick sauce.

What is the difference between theory and pulao?

A tahiri or tehri is a classic vegetarian rice dish very popular from Uttar Pradesh state of India. It is a vegetarian rice preparation that has similar spices to what goes in a biryani and if often confused with a pulao. The veggies are half cooked with whole and powdered spices along with curd and fried onions.

What is the difference between tehri and pulao?

The method of making tahiri or taheri looks like making a pulao, but the dum cooking technique makes the difference. the taste of taheri is also not like a Veg pulao. I felt the taste somewhere between a Veg biryani and a pulao. The vegetables that are usually added in tehri are cauliflower, peas and potatoes.