Many people get confused between pulao and biryani. These two popular dishes are savoured by people all over the world. The main ingredient in both items is – rice. But here comes the major question, what’s the difference between pulao and biryani then? 

Once pulao and biryani were consumed only by meat eaters as pulao, too, had meat as a key ingredient after rice. But now, both dishes are frequently prepared using vegetables and spices, so vegetarians can also enjoy them. In this blog, we will discuss pulao vs. biryani recipe. Let’s get started. 

What’s the difference between pulao and biryani?

Pulao and biryani are amongst the most popular dishes consumed across the world. They are not the same as some people tend to think. On the contrary, these are unique dishes in their preparation methods. Here are the key differences between the two:

Different origins 

Pulao and biryani have a long history, but these dishes have different origins. Pulao originated in Central Asia. On the other hand, Biryani originated from Persia. Biryani got its name from Persian word – Birian, which means ‘fried before cooking.’ 

Because of their different origins, biryani and pulao are not the same and are not prevalent everywhere. 

Main ingredients 

The traditional non-vegetarian version of pulao has chicken or lamb as the main ingredient. In contrast, biryani preparations use different types of meat, including goat, lamb, chicken, egg, and seafood.

When adding vegetables, pulao has carrots and peas as the main ingredients. Biryani has a good range of vegetables as well, including onions, tomatoes, and bell peppers. 

The amount of spices  

Another difference between pulao and biryani is the spices used in their preparation. While both spices may depend on personal taste, pulao typically has fewer spices. 

A biryani recipe, however, contains many different species, making it a typically spicy dish. It typically uses a blend of different species, including cardamom, cloves, star anise, bay leaf, cinnamon, black stone flower, nutmeg, and many more. 

Preparation methods

While both pulao and biryani have rice as the main ingredient, their preparation methods vary greatly. 

Basmati rice is first parboiled in water to prepare biryani and then drained, making it a slightly more complicated cooking procedure. Different layers include partially boiled rice, meat, vegetables, and spices. 

So, chefs use the layering process to prepare a chicken biryani recipe and other biryani dishes. Meat and vegetables usually make one of the dedicated layers. The different layers may consist of fried onions. 

Then, all this is left to cook steadily on a low flame, which helps the infusion of different flavours nicely. This slow-cooking method gives biryani its typical tempting, rich taste of herbs and spices.  

On the other hand, pulao preparation is much simpler and does not require layering process.  The cook sautees the rice, vegetables, and other ingredients together. Then, all the ingredients are cooked in a good quantity of water. The one-pot method of pulao allows these ingredients mix perfectly. 

Serving 

Pulao and biryani differ in their servings as well. Biryani is often the main course, while pulao is a side dish. But sometimes, pulao is also a main course. Both dishes are served with chutney, yogurt, and raita. 

Also, while pulao is usually served dry as a side dish, biryani is filled well with a thick gravy. 

When garnishing, cooks usually include pulao with raisins, nuts, or fried onion. On the other hand, fresh herbs such as mint or cilantro are favorites for garnishing biryani. 

Wrapping Up 

To conclude, pulao is a simple dish that only requires a few steps to prepare. It is also light due to the minimal quantity of spices used, which is why it is a favourite dish across many countries. Biryani preparation, on the other hand, is complex because it includes various ingredients, such as meat and vegetables. Multiple spices in significant quantities and layering method.