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Biryani was traditionally prepared for large gatherings by employing a slow cooking technique. The dish is a blend of spices from India and Persia.
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The Persian word "biryani" (which means "fried before cooking") refers to the practice of frying meat or vegetables in ghee before layering them with rice that hasn't quite finished cooking, and seasonings.
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The origin of pulao is said to be earlier than that of biryani, and it is thought to have deep origins in India. It is regarded as a less complex version of biryani.
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The absorption method is used to prepare pulao, in which rice, meat, or vegetables are all cooked at the same time with moderate spices.
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Biryani is more complicated, containing a wide range of herbs, spices and a curry mush of onions and occasionally tomatoes.
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In a biryani, rice and meat or vegetables are layered on top of uncooked or partially cooked rice without the addition of water.
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In contrast to biryani, pulao does not need layering and often calls for a broth to boil the rice.
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While pulao has more subdued flavours, biryani frequently uses yoghurt to temper the level of heat.
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While pulao often serves as a supplementary addition to other dishes, biryani is frequently served as the main course.
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