Indian Pot
Indian Pot
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 NO RESERVESPECTACULAR HOPI INDIAN POTTERY BY AWARD WINNING WHITE SWANN  US $90.99
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 Acoma Pottery Native American Indian Pueblo Art Pot vase by JBYOR G INITIALS US $24.99
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Sadly, you'll find numerous people out there who are of the opinion that pulao is the same thing as biryani. This is incorrect. Even though each dish is mainly rice based and derived from the Middle East or the Indian subcontinent, there are several dramatic differences that make both dishes unique. Here's how you can recognize the difference between the two dishes:
1) Layering - Any time biryani is made the rice is cooked independently from the masala. The rice should be boiled in it's own pot with an abudance of salted water after which it has to be drained using a colander a little bit before it is completely cooked. The rice is then layered in a dish with the meat & masala (that has already been cooked). After the rice & masala are layered together, the dish is then baked in the oven.
In a pulao, the dry uncooked grains of rice are actually added directly into the masala which will already have been simmering in a pot (usually on a stove top burner). A bit of water or broth is then incorporated and the entire pot is covered and cooked right until the rice has absorbed the liquid and is completely cooked. This is called the absorption method of preparing rice (in contrast to the draining method used for biryani).
2) Level of Spice - Biryani is usually much richer in spice than a pulao. On the whole the amount of spice & aromatics put into a biryani is going to be significantly larger than with a pulao. The important ingredients which bring the spice are chili powder, garlic clove, ginger root, and serrano chilis. Pulao however does not include as great a quantity of these ingredients and usually also balances heat with additional components like raisins or some nuts. Furthermore, due to the layering in a biryani the level of heat on each mouthful may actually vary significantly. A first bite could be packed with masala and spice, whereas another may find much more plain basmati rice. This is very different from a pulao where the level of spice in each spoonful is made essentially uniform through the dish since the rice is cooked in the masala liquid.
3) Simplicity of Preparation - Pulaos are usually easier dishes to put together as they're more often done using one pot and don't demand the independent cooking and eventual pairing and layering of rice and masala that a biryani does. Biryani will often be employed as a main component of a dinner because of how hearty it is. Pulao, because of the ease with which it can be prepared (as well as its levity relative to biryani), will generally just be an accompaniment to a dish - not the primary course.
So, I trust we have now been able to clarify for you the main differences between biryani and pulao. Good luck with your Indian dishes!
Learn more about making biryani and get an amazing biryani recipe straight from my Aunt Ganga.
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Indian - $12.99 Indian - |
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The Everything One-Pot Cookbook $15.95 What could be easier than cooking an entire meal in just one pot? A completely revised edition of an Everything series bestseller, this book is the perfect resource for the busy stay-at-home mom, the recent college grad in his first apartment, or the working dad on the move. And "one pot" doesn't just mean soups and stews. Readers will find recipes for unique, modern meals and classic favorites, including: Hash Browns with Sausage and Apples; Warm Chicken Salad; Cranberry Roast Pork with Sweet Potatoes; Indian Chicken Vindaloo; Fiesta Chili; and more. With great options for vegetarians, pasta lovers, and comfort-food junkies, there's truly something for everyone in this book. Even when they think they have nothing in the house, readers can whip up delicious, easy meals in no time--and in only one pot! |
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Stirring the Pot (Paperback) $25.32 Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across Africa`s diverse human and ecological landscape. McCann reveals how Africa’s tastes and culinary practices are integral to the understanding of African history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa`s original edible endowments to its globalization. McCann traces African cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents, but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans. |
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