Though I love biryani/pulav (frequently prepare) , I always had a doubt ..”What is the difference between biryani and pulao?” . Recently I read an article (www.uppercrustindia.com) and got my doubt cleared ….Thanks to internet.
There is a subtle difference between the biryani and the pulao.
In a biryani, the parboiled rice is layered twice or more between the spices and the meat, and they are all cooked together.
In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. A pulao is like an assembly of cooked rice and meat.
Pulao is made by the absorption method of cooking rice.
Biryani is made by the draining method of cooking rice.
In pulao the base ingredient is mixed with the rice, while in biryani the main ingredient is at the base of the vessel.
In biryani lot of aromatic masala is used.
Pulaos are relatively less spiced.
The other basic difference is that the Pulao has quite a bit of gravy in it whereas the biryani tends to be dry.
Mushroom Pulao :
Mushroom Pulao , Aloo Raita
This is again my own creation. Sometime back, my husband desired to have vegetable pulao. At that time I had only mushrooms and peas in the freezer. I was reluctant to prepare but he made me to prepare with mushrooms.I prepared using the same method I use for normal pulao.I was bit afraid of the final result, but to my surprise it came out well. From then onwards, he insists( in fact, even I am interested in this pulao) me to prepare mushroom pulao rather than veg pulao.
Mushrooms – 1 pack
Potatoes – 2
Green peas (optional)
Onion – 1 medium
Basmati Rice – 2 cups
Ginger garlic paste
Curd 1-2 tbspn
Salt to taste
Red chilli – 1
Bay leaf – 1
Cloves – 4
Cinnamon small piece
Cardamom – 2
Star Anise – 1
Maratha Moggu – 1
Jeera – 1 tspn
Shahi Jeera – 1 tspn
1.Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
2.When jeera and shahi jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
3.Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt(acc to ur spice levels) and a pinch of turmeric(optional)
4.When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
5.Let the mushrooms cook in its own water(if necessary add little quantity of water).
6.When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
7.Serve with any spiced curry or any raita…..this time we had with Aloo Raita.