Indian Pot
Indian Pot
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 Acoma Pottery Native American Indian Pueblo Seed Pot by James Poncho  US $49.00
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 Native American Indian Pottery Miniature US $1.00
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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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