Pilau
Pilau (vocabulum origine Persicum) Orientale oryzae ferculum designat, consistens in adiposo corpore cum cepis tritis, in iure madefacto, condito, crocato, et cocto donec liquor totus absorptus sit.

In Europa 

Indiae pars iam magna sub imperio Britannico reducta, Georgius Colman auctor scaenicus Londiniensis ad adventum habitudinum orientalium in Angliam anno 1782 allusit:
Methinks I hear some Alderman, all hurry,
'Cry, where's the pellow? Bring me out the curry!
Be quiet, says his lady; silence, man!
Where's the Old China? Show me the Japan!
("Nonne decemvirum, 'ubi nobis pilau?' urgenter clamare et 'infer mihi caril!' audeo? Cui domina 'Tace!' dicet, 'sile, vir! ubi fictilia Sinensia? opus Iaponicum ostende!'")

Notae

Bibliographia 
 Fontes antiquiores
 1757 : 
 1784 : 
 1807 : "Du pilau turc" in Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 65-69

 Eruditio recentior
 "Pilaf", "Pilau" in 
Sarma (food)
 Margareta Aslan, "Turkish Flavours in the Transylvanian Cuisine (17th-19th Centuries)" in Angela Jianu, Violeta Barbu, edd., Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 99-126 ad p. 116
 Joseph Méry, "Pilau" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy, 1859) pp. 8-9
 Charles Perry, "Pilaf" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 606-607; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
 Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 164-165, 193-195, 200

 Praecepta
 c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60) ("Qímah paláo")
 1727 : 
 1747 : 
 1822 : 
 1831 : Sandford Arnot, interpr., "Indian Cookery, as practised and described by the natives of the East" in Miscellaneous Translations from Oriental Languages vol. 1 (Londinii) fasc. 5 pp. 11-12, 14-15 ("Yakhni pulá'o; A light pulá'o")
 1852 : 
 1885 : A. R. Kenney-Herbert, Culinary Jottings for Madras ... by "Wyvern" (5a ed. Maderaspatani: Higginbotham) p. 491 ("Lobster pilau à la Turque")
 1888 : "Pelaus" in Dainty Dishes for Indian Tables (2a ed. Calcuttae: Newman, 1888) pp. 158-161
 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press, 1893) p. 396 ("Pilau")
 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) pp. 500-501 ("Pilau")
 1895 : Henrietta A. Hervey, Anglo-Indian cookery at home: a short treatise for returned exiles (Londinii: Cox) pp. 19-21 ("Pullow")
 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne) no. 25 ("Pillau")
 1903 : 
 1906 : 
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 37-38, 125-126, 240, 256, 276, 310, 324, 344-345, 350, 354, 358, 371-372, 381, 436 ("Arabia: Pulao bi al-kumbur; Egypt: Arroz pulao; Bengal [Mussulman]: Murgi pilau; Bombay [Mussulman]: Chow chow pullau; Central provinces [Mussulman]: Rohu-ka-pillau; Madras [Mussulman]: Gosh-ka-pillau; Mysore [Mussulman]: Khabutharka pillau; Punjab: Tarkari-ka-pullah, Bhat pullau, Mahi palao, Palau; Rajputana [Royal]: Pulav; West Indies: Prawn pillau; Kurdistan: Pirindj pilawi")
 1914 : May Byron, Pot-luck, or The British home cookery book (Londinii: Hodder & Stoughton, 1914) 2a ed. 1915, p. 53 ("Pillau [Cheshire]")

Ars coquinaria Indica
Ars coquinaria Iranica
Ars coquinaria Turcica
Fercula ex oryza
Gastronomia Anglo-Indica