Have you ever heard that condescending tone explaining why “Biryani is just a Pulao” or “Biryani is just a Mashu-bhat?” Or have you ever been in a situation when that aroma embraces you, takes you on a rich, savory tour, and you thought, “Oh, my favorite “Pulao” is calling!”

But then it’s biryani, and now you’re confused whether Pulao is debating whether to be Pulao or not to be Pulao.” And then someone is telling you, “why does it matter? After all, they’re the same thing.”

You can smack them with this blog and tell them, “ NOT THE SAME THING.” 

The Long-Tussle of Biryani and Pulao 

They are not the SAME THING!

The elaborate recipes of Biryani have mustered its horde of patrons worldwide. They have been preparing and eating the rice dish for generations. And with the food-tech apps increasingly serving these people with their beloved flavors anytime and anywhere, biryani has also taken over gazillion restaurant menus by storm.

Yet many nonchalant rice-lovers use the terms “Biryani” and “Pulao” interchangeably. To add to the plight, some restaurants confuse the two and serve Pulao in the name of a more intricate Biryani.

Now let’s cut to the chase and understand the aspects that differentiate the two rice dishes.

Biryani Vs Pulao: Not the Same 

Both pulao and biryani are rice-based dishes with various spices mixed with vegetables or meat. Thus, against all odds, both are available in veg and non-veg variants.

Therefore, “Pulao” does not refer to the vegetarian, and “biryani” does not indicate the non-vegetarian version of the same dish.

Now, behold the eating style! The way each is eaten is so dissimilar. While pulao is typically served as a side dish or a part meal alongside gravy-based vegetables, biryani is a whole meal on its own! It is generally served with raita, salad, or chutney!

Well, the preparation of biryani is extensive and more complicated than that of pulao. While it is cooked by layering partially boiled rice, fried in ghee, and other partially cooked ingredients in a handi, pulao uses the absorption method, which means everything from rice to vegetables/meat is put inside a container at once. The ingredients absorb the water completely as it cooks.

Likewise, the spices used in the dishes give biryani its rich texture and a luxuriant blend of herbs and condiments, while the pulao is usually not loaded with too many. Biryani is made opulent in flavors and essence with dry fruits, cardamom, and bay leaves, among others.

Similarly, after settling the layers in the handi, the top and bottom always being rice, and the pot is sealed by adding the spices. After that, the biryani is dum-cooked on a low flame. On the other hand, Pulao is cooked on a medium to high flame, consequently taking less time to be ready for a serving than biryani.

Moreover, both biryani and pulao are celebrity dishes in South Asian cuisine. But Biryani came from Persia having its name derived from the Persian word, ‘Birian,’ meaning ‘fried before cooking.”. While pulao originated from Central Asia, it finds a place in Central, Middle Eastern, Latin American, South Asian, and Caribbean cuisines.

Note these down and sit that debating pal of yours and explain why PULAO IS PULAO AND BIRYANI IS BIRYANI!

And while you’re at it, add a lavish Hyderabadi Biryani and Kebabs to your cart from the menu! Delivery time: about 60 minutes! Food experience: Totally Mesmerizing