Pulao vs. Biryani: In South Asian cooking, biryani and pulao are the most popular fragrant rice dishes. Both adults and children have fallen in love with these two delectable rice recipes. But many people think that biryani and pulao are the same thing. Additionally, pulao is also served in restaurants under the name of biryani. However, there are certain clear distinctions between the two that every food enthusiast should be aware of. Despite having similar ingredients and appearances, biryani and pulao are really two distinct culinary masterpieces. Here is all the information you want on pulao and biryani.

The History of Biryani

The Persian phrase birinj biriyan, which translates to “fried rice”, is where the name “biryani” originates. According to others, biryani first appeared in Iran and then expanded to India and other places. According to some historians, biryani was brought to India by the Mughals. According to one version of the story, Mughal soldiers once dug a pit and cooked rice, spices, and meat in it to create biryani. Another version claims that Mumtaz Mahal, the Mughal queen, saw the soldiers’ weakness and ordered the royal cook to make a wholesome dish that included rice and meat. As a result, biryani came into being.

The History of Pulao

Pulao is said to have started before biryani. The term “pulao” is derived from the Arabic or Iranian word “pilaf”, and it originated in the Middle East. Pulao has a long history in Indian cuisine, as shown by its mentions in ancient Indian books like the Yagyavalkya Smriti and Tamil literature.

How Do You Make Biryani?

Long-grain basmati rice, which is prized for its texture and fragrance, is used to make biryani. Fragrant spices like saffron, cardamom, and nutmeg are used to enhance taste. It is possible to make both vegetarian and non-vegetarian variants. The distinctive cooking technique of biryani sets it apart. Rich tastes are absorbed by each layer as the rice, marinated veggies, and meat are piled and cooked together.

Making biryani requires patience and time. It is often prepared using the dum technique, which involves sealing the pot with dough and cooking it slowly over a low heat. The meat or veggies are marinated in spices while the rice is half-cooked. Layers are interspersed with entire spices, saffron-infused milk, and fried onions. Each grain of rice absorbs the flavours thanks to the long cooking method.

How Does One Make Pulao?

Pulao is a fast and simple dish to prepare. Short-grain rice, which has a softer taste profile, is often used in pulao. Pulao is more handy for daily meals since it can be prepared in a single pot, unlike biryani.

Pulao is made by soaking rice for half an hour. In the meanwhile, sauté the garlic and onions in oil or ghee until they become golden brown. After that, the vegetables—carrots, peas, potatoes, and cauliflower—are added. The pulao’s flavour is improved by the use of mild spices. After adding the water and soaked rice to the sautéed veggies and spices, the mixture is pressure-cooked for one or two whistles.

Pulao vs. Biryani: What’s the Main Difference?

Before being slow-cooked, the rice and meat or veggies are first cooked separately and then stacked together in biryani. Pulao, on the other hand, is simpler and quicker to make since everything is cooked in a single pot. These two tasty rice recipes differ in terms of cooking techniques and taste intensity.