Pulao And Biryani: Explore The Difference Between Them

One of the first things you do when going to a lavish party or chilling out at a top Indian restaurant in Colorado is to check out the menu for pulao and biryani. Some people love biryani more than pulao. With its rich texture and alluring flavor, this amazing dish has been immensely famous over the years transcending borders and reaching all shores. 

The craze for biryani continues, with people enjoying this delicious dish and uploading pictures on social media. 

Well!

Biryani does have a close competitor — the Indian Pulao!

Undoubtedly, the aroma of the dish is simply ethereal. It takes ardent rice lovers on a rich, savory trip. Many of us still tend to get confused between pulao and biryani. A lot of people think that these two culinary delicacies are the same.

But that’s wrong!

They have differences. Let’s highlight the essential differences between the two. 

Origin 

Pulao had invented in Central Asia and Turkey.

While biryani originated in the Indian subcontinent, Afghanistan, Pakistan, and Persia, in India, it is popular in Hyderabad and Lucknow, two of the main cities ruled by the Mughals. 

To taste fresh and authentic pulao and biryani, visit Little India of Denver!

Smell

The smell of biryani is heavy. It is due to an assortment of spices in the recipe.

On the other hand, pulao has a moderate smell due to fewer spices added to preparing it. 

Layering

Biryani is made in layers. One layer devotes to veggies and meat, while fried onion uses in the second layer.

There is no layering in the case of pulao. But, you sauteed meat, veggies, and rice together and then cooked in a fixed quantity of water.

Cooking Technique

The way that Pulao and biryani cook differs a lot. You cook biryani using the drainage method, while for pulao, you use the absorption method.  

In biryani, firstly, rice boils until it gets ready. After it, you drain the remaining water. Then start to add meat, potatoes, and fried onions in layers. 

While the cooking method for pulao is different, here, you use water in boiling rice, and veggies absorb it completely. 

Preparation Time

Biryani needs longer preparation time. It is because of the assortment of ingredients blended in at different stages. A very low flame we use to cook biryani in a closed container. That’s why it has a long cooking time.

On the other hand, pulao takes lesser time to get prepared. It gets to cook on medium to high flame. 

Spices and Condiments Used

Both pulao and biryani distinguish by the condiments and spices. While preparing biryani, we use spices such as garlic, onion, chili powder, ginger, mace, cloves, pepper, cinnamon, saffron, and bay leaves. The luxurious blend of spices lends it its delightful aroma and flavor.

Contrarily, we use spices such as fennel seed, peppercorns, cardamom, and star anise to prepare pulao. These spices give pulao a unique taste and exotic flavor.  

Serving

People treat biryani as a complete meal and serve it with raita or chutney. 

Many people take pulao as a side dish along with gravy-based meat dishes, dal, veggies, and paneer. 

Visit Little India of Denver and enjoy the best Indian food. We offer a lavish dining experience. Whether it’s pulao or biryani, you will get the best food and hospitality. Visit us now!