What is the difference between biryani and pulao?
I just make rice. I dont know which is called which.
Re: question.....
This is what what I have always thought
Pulao is rice cooked in a flavoured stock. the rice soaks up the flavour. Pulau/pilau is a uniform colour
Biryani is layers of par boiled rice, between meat or veg, or both. and then cooked till some of the flavour of the meat /veg soaks into the rice.
Biryani is a mixture of white and varying degrees of brown rice (due to how much of the meat mixture it has soaked up) and poss even yellow if things like saffron has been added to the top layer.
However I have noticed recipes that I wouldve called a version of pilau rice to be known as biriyani
I seem to remember that Pilau is a persion name and this type of way to cook rice has been used from persia/afghanistan down to what was northern India.
And Biryani is a moghul name for the elaborate moghul created dish.
(Moghul kings had chefs who had the time, money and ingredients to make elaborate dishes... and invented biryani and other recepies)
Re: question.....
Why Ras-Malai and Ras Gulla is diffrent
Re: question.....
ras mallai is boilled up in a sauce made of milk and the other in a sugar syrup
Re: question…
i’ve always considered pilau rice to be what you’ve described biryani to be. i mean, we consider pilau to be rice with anything extra put in, like meat or peas etc. (tho there’s a really crap restaurant nearby who pawn off pilau as rice with cumin in it, and when i complained they said that its got cumin in it, not just rice which makes it pilau!)
usually biryani is like a mixture of rice and actual properly cooked and curried meat.. i dont know how to make biryani myself (my mum doesnt kno so i never learnt) but thats what the ones i’ve had have been like.
Re: question.....
pilua can have anything added to it at the boiling the water stage to flavour it , chicken stock and chicken, lamb and lamb stock , mixed ved , chicken stock and sliced fried mushrooms, chickpeas, anything really