What are different types of biryani

Difference Between Biryani and Pulao

Difference between 2021

Main difference: The main difference between Biryani and Pulao it, because Pulao is a stew in which all ingredients are mixed together and cooked in one pot, while Biryani is by Zuam


Main difference: The main difference between biryani and pulao is that pulao is a stew in which all the ingredients are mixed together and cooked in a saucepan, while biryani is cooked by combining cooked rice with other cooked ingredients.

Biryani and pulao are two different types of food. Both are very popular in South Asia and are now known worldwide as part of South Asian cuisine. The two are quite similar, however, so it can be confusing to tell them apart. In fact, many people mistakenly believe that they are the same and that the names are just a regional difference. In reality, the two are completely different dishes.

Both are made from rice and flavored with different spices, which also adds to their confusion. However, the way in which the two dishes are prepared is what sets them apart.

First, biryani originated mainly on the Indian subcontinent among the Muslim population. It has since gained a solid reputation and a dedicated following. Pulao, on the other hand, has different origins. There are many different types of Pulao, and almost every region has its own variations. The pulao is most popular in Central Asia, the Middle East, South Asia, and East Africa.

While both dishes are mainly made with rice, spices and meat and / or vegetables, the biryani uses a layered cooking method, while pulao is more of a stew. To prepare pulao, pre-wetted rice is prepared in a saucepan with meat and / or vegetables of your choice, spices and with broth of your choice. All of these are mixed in a saucepan, then covered and left to boil. As soon as all the ingredients are cooked, the pulao is ready. It can be eaten as it is or with onions, lemon and raita. However, it is also often served as an accompaniment to other dishes such as dals and sauces. This is primarily because pulaos are mildly flavored and can therefore be combined with other flavors.

Cooking biryani is rather a complicated task. There are two ways to prepare biryani. one is Kacchi Biryani, d. H. raw biryani, and the other is the more common regular method using cooked or par-cooked ingredients. In the raw biryani method, the rice is first cooked while the meat or chicken is marinated with yogurt and spices. These two are then layered in a saucepan, alternating with rice and the marinade, which is then sealed and brought to a boil over low heat.

The other more common method also requires the rice to be cooked while the other ingredients, whether meat, chicken, or vegetables, are fried with the other seasonings and in a base of onion and ginger-garlic paste. The sauce can have many variations depending on the region and the preference of the person. Ingredients also vary; once the meat, chicken, or vegetables are nearly done they are removed from the heat. Now a pot is layered with the cooked rice and then with meat and spices. Often, another layer of fried onions can be added. The pot is then sealed and heated over low to medium heat to finish cooking. Once the cooking is over, the biryani is removed from the heat and served as such. It is often accompanied with onions, lemon and raita.

As you can see, there are big differences between biryani and pulao. For starters, Pulao is cooked from all raw ingredients, while Biryani is cooked from cooked rice, while the other ingredients can be raw or, more often, par-cooked.

Second, while pulao is that pulao mixes all the ingredients in one saucepan and cooks them together, while biryani requires that all ingredients be cooked separately, then layered in a saucepan, and then cooked.

Another difference is that biryani is meant to be a single dish, either as it is or sometimes accompanied by onion, lemon and raita. Pulao, on the other hand, can be eaten or with onions, lemon and raita; However, it is also often paired with other dishes such as dals and sauces, especially the milder ones.

Comparison between Biryani and Pulao:




Indian subcontinent

Central Asia, Middle East, South Asia, East Africa


A South Asian mixed rice dish that generally consists of spices, rice, and meat.

A dish in which rice is cooked in a seasoned broth

Cooking method

Layered cooking method

A pot dish. Method of absorption when cooking

Easy cooking

Harder to cook

Easier to cook


Heavy use of spices

Mild use of spices


Eaten as is and sometimes accompanied by onion, lemon and raita.

Can be eaten like with onions, lemon and raita. Is usually used to accompany other dishes such as dals and sauces.

Reference: Wikipedia (Biryani and Pulao), NDTV, Huffington Post, India Today Image courtesy: indiafoodnetwork.in, huffingtonpost.in

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