Pilaf, Turkish: Pilav, (also spelt pilau, plof, pullao, pullaw etc.) is a Middle Eastern dish of rice cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. The word pilau is of Persian origin. In the Indian version of the dish, basmati rice is used.
Note also the relationship to Spanish 'Paella', so it covers the whole extent of the Arab empire in its prime. Probably therefore a standard moorish/arab method for cooking rice – with no wasted water.
Method: fry spices – cardamom, cloves, cinamon – and onion; add DRY rice and fry until it becomes white, rather than pearly; then add liquid – preferably stock; cook until tender, adding more liquid as necessary. [Source: little old lady in Bombay Resaurant, Manchester ~1959]