Yes, pilaf, pulao, pilao, pilau, pillau, pilaw, pilaff, and plov are all regional names for rice that is cooked in such a way that the grains remain separate. The classic technique involves sauteing raw rice in oil with aromatics before adding broth and allowing the rice to finish by steaming. The addition of seasonings and vegetables, meat, or even fruit and nuts, like the names, vary by region.