Difference between Biryani and Pulao
Whereas, cooking biryani is more of an intricate task. There are two primary ways to cook biryani; one is kacchi biryani, i.e. raw biryani, and the other is the more common regular method using cooked or par-cooked ingredients. In the raw biryani method, the rice is first par-boiled, while the meat or chicken is marinated with yogurt and spices. These two are then layered in a pot alternating with rice and the marinade, which is then sealed and placed on low heat to simmer and cook.
The other more common method, also requires one to parboil the rice, while the other ingredients, whether that is meat, chicken, or vegetables is sautéed with the other spices and in a base of onion and ginger garlic paste. The sauce here can have many variations depending upon the region and person preference. The ingredients vary as well. Once the meat, chicken, or vegetables are almost cooked, they are taken off the heat. Now a pot is layered with the par-boiled rice and then with meat and spices. Often another layer of fried onions may be added. The pot is then sealed and put on low to medium low heat to finish cooking. Once it is finished cooking, the biryani is taken off the heat and served as is, and is often accompanied with onion, lemon and raita.
As it can be seen, there are vast differences between Biryani and Pulao. For starters, pulao is cooked using all raw ingredients, whereas biryani is cooked using par-boiled rice, while the other ingredients can be raw or more commonly are also par-cooked.
Secondly, while pulao is that pulao involve mixing all of the ingredients in one pot and cooking them together, whereas biryani requires one to par-cook all the ingredients separately, and then layer them in a pot and then cook them.
Another difference between them is that biryani is intended to be a single dish, which is either as is, or is sometimes accompanied with onion, lemon and raita. Pulao, on the other hand, can be eaten as is or accompanied with onion, lemon and raita; however, it is also commonly also paired with other dishes such as dals and gravies, especially the milder ones.
Comparison between Biryani and Pulao:
Biryani | Pulao | |
Origin | Indian Subcontinent | Central Asia, Middle East, South Asia, East Africa |
Description | A South Asian mixed rice dish that is generally made with spices, rice, and meat. | A dish in which rice is cooked in a seasoned broth |
Method of Cooking | Layered method of cooking | One pot dish. Absorption method of cooking |
Ease of Cooking | Harder to cook | Easier to cook |
Spices | Heavy use of spices | Mild use of spices |
Dish | Eaten as is, and sometimes accompanied with onion, lemon and raita. | Can be eaten as it and with onion, lemon and raita. Is commonly serves as accompaniment to other dishes such as dals and gravies. |
Reference: Wikipedia (Biryani and Pulao), NDTV, Huffington Post, India Today Image Courtesy: indiafoodnetwork.in, huffingtonpost.in
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