Biryani and pulao aren’t the same. Chefs explain what makes them distinct

To help you decode the difference, let’s trace the history of biryani and pulao because the idea that cultural landscape influences taste is an interesting food for thought to start with.

Of cooking on slow fires

While the exact origin of biryani is ambiguous, food experts say the dish is a blend of spices from India and Persia. Theories also suggest that biryani was originally cooked for a larger group of workforces or the army.

As a one-pot rice dish that would be cooked in large-sized cookware, it was simply put together by layering the meat or vegetables, spices, and rice and leaving it on fire for a longer period unattended.

Parikshit Joshi, executive chef, Someplace Else, Mumbai, explained that biryani or birian means “fried before cooking” in the Persian language where meat or vegetables are fried in ghee and then layering partially cooked rice, birista or fried onions, meat or vegetables is done and then cooked by dum pukht or slow cooking method.

“It was simple and not labour-intensive to prepare meals for a large group of people,” said Ajay Thakur, corporate chef, Hitchki Resto Bar, Mumbai.

Of an older pedigree

According to Thakur, pulao is believed to be rooted before biryani such that biryani is an evolved version of pulao.

“It is contended to have originated in India and traces of this dish were found in ancient Indian texts. It is also speculated that the dish was invented by either the Spanish or Persians. It’s a rice dish with a stock of spices, rice, and meat or vegetables. It’s often mildly spiced and moistened compared to biryani,” added Thakur.

“Pulao is cooked with a much simpler method than biryani wherein rice, meat, or vegetables are cooked in a pot with absorption method with mild spices. A classic example is yakhni pulao which is cooked with the same mutton stock in which it is boiled with more flavour and mild on spices and served with a salan or gravy on the side,” said Joshi.

The addition of spices makes a lot of difference (Source: Getty Images/Thinkstock)

Of layering and spices

Calling biryani a more complex fare, which includes a variety of spices, herbs, curry mush of onions, and in some instances tomatoes as well, Thakur said its method of cooking and the use of spices bring the difference in taste too.

“In biryani, one layers the rice and meat or vegetable predominantly. Often the rice is partially cooked or even raw. No additional water is added to the dish. While pulao is not layered and a broth is required for cooking of rice and also requires lesser spices compared to biryani,” added Thakur.

Joshi added while biryani is layered, pulao is cooked together with rice and vegetables. “Rice is partially cooked in biryani and then finished on dum. In pulao, rice is cooked by the absorption method,” he pointed out.

Also, biryani is on the spicier side and pulao has mild flavours. 

“Use of curd is more common in biryani to balance the heavy spices. As one goes across India, there are varieties of pulao and veg biryanis you will get which differ in ingredients a little bit as per the cultures and regional availability. Every region in India has its different preparations of veg biryani and pulao,” said Joshi.

Another distinctive difference between the two is that biryani is often the main dish, while pulao is usually a secondary accompaniment with other dishes at meals.

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