I often get asked the difference between Pilaf, Pilau, Pulao, and Biryani. Yes, for starters, they are all rice-based! But, while some of these rice dishes are just nomenclature meaning one of the same thing, others possess distinct characteristics that set them apart. So, I thought let me pen this down for posterity
Originating from the Middle East and Central Asia, Pilaf lays the groundwork for both Pulao and Pilau. The term "Pilau" as used in Commonwealth English or "Pulao" as popular in the Indian subcontinent, finds its roots in the Persian word "Pilaf."
My earliest memories of eating comforting Pulao were when my maternal grandmother used to cook chicken with whole spices, rice, and broth. Oh how fluffy the rice was and how enticing each bite was!
Biryani, on the other hand, underwent a distinct evolution. We can call it the Persian Pulao that met exotic spices of the Indian subcontinent. Derived from Persian words meaning "fried before cooking" and "rice," biryani made its way to the Indian subcontinent, likely brought by Mughal influences in the 14 century. The Mughal emperors' penchant for lavish dining experiences refined biryani into the regal dish we know today, enriched with fragrant spices and herbs.
Unlike Pulao, which employs the absorption method of cooking in a single pot, biryani utilizes the draining method. The meticulous layering of separately cooked rice and meat/vegetables distinguishes biryani, requiring more time and complexity than its pulao counterpart.
Furthermore, the spice profiles of pulao and biryani vary significantly. Pulao opts for a subtler blend, while biryani incorporates a rich tapestry of spices, including khus khus, copra, and sesame, reflecting its royal lineage and abundant flavours.
Biryani, once exclusive to royal tables, has evolved into a ubiquitous dish, celebrated across Indian regions and worldwide with unique variations like Hyderabadi, Lucknowi/Awadhi, Kolakata and Malabar biryanis.
Despite their differences, both Biryani and Pulao hold significance in Indian cuisine While the less cumbersome cousin, Pulao, cooked with either meats or vegetables finds a special place in family kitchens and dining tables, the more exotic Biryani remains a favourite among diners in restaurants worldwide, enjoyed as a celebratory centrepiece. It’s a tough call for a rice lover like me. Accompanied by sides like raita and salad, both steal the show on any dining table, embodying the rich tapestry of Indian culinary traditions.
For those eager to explore these culinary delights further, a plethora of biryani and pulao recipes await on my Instagram page Suki_Curries_Spices dedicated to Indian cuisine. Follow along for a journey into the heart of these beloved rice dishes. Pick up my Debut cookbook Garnish with Garam Masala for more rice dishes!
