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While they may sometimes appear similar, and the difference in taste might not be obvious to everyone, the truth is that biryani and pulao are two separate culinary creations
The next time you enjoy a plate of biryani or pulao, you’ll know exactly what sets them apart. (AI Generated)
Whether it’s biryani or pulao, everyone enjoys these flavourful dishes. However, many people mistake pulao and biryani for being the same. Some restaurants even serve pulao under the name of biryani. But every food lover should know that these two are distinctly different. While they may sometimes appear similar, and the difference in taste might not be obvious to everyone, the truth is that biryani and pulao are two separate culinary creations. If you’ve ever wondered about the difference between them, here it is for you:
How Did Biryani Originate?
The word ‘biryani’ comes from the Persian term birinj biriyan, which means ‘fried rice’. Some believe that biryani originated in Iran before spreading to India and other regions. According to certain historians, the Mughals introduced it to India. One version of the story suggests that Mughal soldiers once dug a pit and cooked rice, spices, and meat in it, giving birth to biryani. Another tale credits Mughal queen Mumtaz Mahal, who, upon seeing the soldiers looking weak, instructed the royal cook to prepare a nutritious dish containing both meat and rice. This led to the invention of biryani.
History of Pulao?
Pulao is believed to predate biryani. It originated in the Middle East, and the word ‘pulao’ is derived from the Iranian or Arabic word pilaf. References to pulao can also be found in ancient Indian texts such as the Yagyavalkya Smriti and Tamil literature, indicating its deep-rooted history in Indian cuisine.
How Is Biryani Made?
Biryani is typically made using long-grain basmati rice, known for its aroma and texture. Fragrant spices like nutmeg, cardamom, and saffron are used, and it can be prepared in both vegetarian and non-vegetarian styles. What sets biryani apart is its unique cooking method. In biryani, rice and marinated vegetables and meat are layered and cooked together, allowing each layer to absorb rich flavours.
Preparing biryani requires time and patience. It is traditionally cooked using the dum method, where the pot is sealed with dough and slow-cooked on a low flame. The rice is half-cooked beforehand, while the meat or vegetables are marinated in spices. Fried onions, saffron-infused milk, and whole spices are added between layers. The slow cooking helps the flavours infuse deeply into each grain of rice.
How Is Pulao Made?
Pulao is simpler and quicker to prepare. It often uses short-grain rice and has a milder flavour profile. Unlike biryani, pulao is cooked in a single pot, making it more convenient for everyday meals.
To make pulao, basmati rice is soaked for 30 minutes. Onions and garlic are sautéed in ghee or oil until golden brown. Then, vegetables such as peas, carrots, potatoes, and cauliflower are added. Mild spices are included as per taste, followed by the soaked rice and water. The mixture is pressure-cooked for 1–2 whistles. In just a few minutes, a delicious vegetable pulao is ready.
Key Differences
In biryani, the rice and meat or vegetables are cooked separately and then layered together before being slow-cooked. In pulao, everything is cooked together in one pot, making it easier and faster to prepare. While both dishes are delicious in their own right, their preparation methods and depth of flavour vary. So the next time you enjoy a plate of biryani or pulao, you’ll know exactly what sets them apart.
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