- By Bornika Das
- Thu, 01 May 2025 06:53 PM (IST)
- Source:JND
Biryani vs Pulao: When it comes to aromatic rice dishes, what reigns in the South Asian kitchen are biryani and pulao. These two flavourful rice dishes have captured the hearts of children and adults alike. However, many mistake pulao and biryani for being the same. Moreover, some restaurants also serve pulao under the name of biryani. But every food lover should know that there are distinct differences between the two. Although due to their shared ingredients and visual similarities, the truth is that biryani and pulao are two different culinary creations. Here’s everything you need to know about biryani and pulao.
Difference Between Biryani And Pulao (Image Credits: Canva)
Origin Of Biryani
The word ‘biryani’ is derived from the Persian term birinj biriyan, which means ‘fried rice.’ Some believe that biryani originated in Iran before spreading to India and other regions. Some historians suggest that the Mughals introduced biryani to India. One version of the story narrates that Mughal soldiers once dug a pit and cooked rice, spices, and meat in it, giving birth to biryani, while another version says that the 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 origin of biryani.
Origin Of Pulao
It is believed that pulao originated before biryani. It hailed from the Middle East and the word ‘pulao’ is derived from the Iranian or Arabic word pilaf. The references to pulao can 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 made of long-grain basmati rice, known for its aroma and texture. For added flavour, fragrant spices like nutmeg, cardamom and saffron are used. Both vegetarian and non-vegetarian versions can be made. What makes biryani different is its unique cooking method. Rice and marinated vegetables and meat are layered and cooked together, allowing each layer to absorb rich flavours.
It takes time and patience to prepare biryani. It is traditionally cooked using the dum method, where the pot is sealed with dough and slow-cooked on a low flame. While the rice is half-cooked, the meat or vegetables are marinated in spices. Fried onions, saffron-infused milk, and whole spices are added between layers. The slow cooking process enables the flavours to infuse into each grain of rice.
How Is Pulao Made?
Pulao is easy to cook and can be made quite quickly. In pulao, short-grain rice, which has a milder flavour profile, is usually used. Unlike biryani, pulao is cooked in a single pot, making it more convenient for everyday meals.
To make pulao, the rice is soaked for 30 minutes. Meanwhile, onions and garlic are sautéed in ghee or oil until golden brown. The vegetables, such as peas, carrots, potatoes and cauliflower, are then added. The addition of mild spices enhances the taste of the pulao. The soaked rice and water are added to the sautéed vegetables and spices and pressure-cooked for 1-2 whistles.
Biryani vs Pulao: What’s The Key Difference?
In biryani, the rice and meat or vegetables are cooked separately and then layered together before being slow-cooked. On the other hand, everything is cooked together in one pot in pulao, making it easier and faster to prepare. The preparation methods and the depth of flavour vary in these two flavourful rice dishes.
