Every time a friend or an acquaintance describes a pulao and biryani as the same, my foodie-self always beams at their use of words. And well, to me, an adamant fan of Biryani, it becomes easier to get into a certain level of an argument regarding the difference between both.
Both of them have spices, rice, vegetables, and meat. Right? The basic difference between both starts with the method of preparation itself. Not only this, but there are many more on the list.
Here, is my take on the difference I oversee between biryani and pulao.
Table of Contents
1. Method of preparation
Pulao is made with the help of the absorption technique. Here, the meat and the spices come together, where they are cooked mildly, after which rice is added. It is cooked with the help of a predetermined amount of water. Biryani is made with the technique of layering. Here, the meat is cooked separately, where the rice is parboiled and then layered upon the meat. It is slowly cooked for a long period.
2. Spice
Biryani Spices : Cumin Seeds (Jeera), Coriander Seeds (Dhaniya), Bay Leaves (Tej Patta), Green Cardamom (Elaichi), Cloves (Laung), Cinnamon (Dalchini), Black Peppercorns (Kali Mirch), Star Anise (Chakra Phool), Mace (Javitri), Nutmeg (Jaiphal), Saffron (Kesar), Black Cardamom (Badi Elaichi), Dried Rose Petals, Dried Plums or Prunes.
Pulao Spices : Cumin Seeds (Jeera), Coriander Seeds (Dhaniya), Bay Leaves (Tej Patta), Green Cardamom (Elaichi), Cloves (Laung), Cinnamon (Dalchini), Black Peppercorns (Kali Mirch), Star Anise (Chakra Phool), Mace (Javitri), Nutmeg (Jaiphal), Fennel Seeds (Saunf), Turmeric (Haldi), Caraway Seeds (Shahi Jeera).
3. Variations
Depending upon the demography, the taste of biryani keeps on changing. Be it a Hyderabadi biryani, Sindhi biryani, Lucknowi biryani, etc. all of it varies from taste to texture and the method of serving the same as well. Whereas, the difference in the taste and texture of a pulao comes from the ingredients added to it.
Summary :
For example, a pulao containing only peas and spices can be called as pea pulao and will taste accordingly. So, the next time someone serves you a combination of meat or vegetables and rice, know your food dish! And, being a hardcore biryani fan, I would give you this one old age test I read somewhere, “Drop a handful of biryani on a hard floor; if no two grains of rice stick to each other, you’ve probably got the real thing.”
