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As of the early 19th century, korma was used to make a type of pulao

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Was Korma used to make pulao or was it commonly eaten with one? I've only ever heard of the latter OrigamiSoft (talk) 16:01, 18 December 2025 (UTC)[reply]

Something's gone wrong there, perhaps an edit became garbled a while back. I've removed it. Anyone is free to reconstruct what was actually meant from the source. Chiswick Chap (talk) 16:06, 18 December 2025 (UTC)[reply]
For reference, the relevant text from the source: A detailed account of the region’s [Hyderabad] food customs is found in an unusual work commissioned by the East India Company: Qanoon-e-Islam; or, The Customs of the Moosulmans of India, published in London in 1832. According to the author, Ja’far Sharif... there were at least 25 varieties of pulao, among them:
  • Babune, flavoured with chamomile
  • Korma, in which meat is cut into very thin slices
  • Mittha, ‘sweet’, rice, sugar, butter, spices and aniseed
  • Shahsranga, like the above but drier

...

Rollinginhisgrave (talk | edits) 16:20, 18 December 2025 (UTC)[reply]
That seems to have nothing to do with korma-the-modern-curry, i.e. it's a (confusing) homonym. BTW the source named is "Sen 2015", currently [12]. Chiswick Chap (talk) 16:21, 18 December 2025 (UTC)[reply]
Certainly ambiguous, it may have nothing to do with the modern korma-the-modern-curry as a homonym, or it may be just be an abbreviated description. Probably best to leave out until there can be some clarity. I will probably try to do some research later into early kormas, as it's unclear to me if the Turkish kavurma is just an etymological root, and because the article currently doesn't give any indication as to what the pre-British inflected korma looked like. Sorry for the trouble with this one. Rollinginhisgrave (talk | edits) 16:37, 18 December 2025 (UTC)[reply]
According to Dharamjit Singh in Indian Cookery you can indeed make a korma pulao, and he includes a recipe for it. It's a korma made with braised meat (since the classical definition of a korma is a braised dish - the technique covers a wide range of recipes, this description of it as a "type of curry" is a heavily anglocentric definition).Svejk74 (talk) 20:09, 18 December 2025 (UTC)[reply]
That dish plainly isn't a curry, which the discussion was already homing in on, i.e. "korma" has homonyms; indeed, kavurma and its cognates aren't curries either, as the article already makes clear. This means that the curry sense, now worldwide, is secondary. Chiswick Chap (talk) 09:51, 19 December 2025 (UTC)[reply]
Korma is simply an etymological descendant via Persian and Urdu of the Turkic qawirma as Perry's paper notes - the dishes themselves aren't related. In modern and historic South Asian cuisine a korma is a class of braised (rather than grilled or fried or whatever) dish. However Singh's recipe shows that you can certainly make a korma pulao, you simply make a korma which instead of eating on its own you use to layer with the rice in your pulao, rather as you can make a pulao with tikka. (The relation to 'curry' is a bit irrelevant as the latter is an English concept).Svejk74 (talk) 10:36, 19 December 2025 (UTC)[reply]
I think we violently agree. We can add a little bit on this earlier sense of the term, though the article is necessarily about the now dominant worldwide curry dish of the same name. "Curry" too is of course an English word and (re)invention, and like "korma" is connected, mainly by etymology, to an Indian term. Chiswick Chap (talk) 11:16, 19 December 2025 (UTC)[reply]