These three rice dishes might look similar, but they're definitely not the same.
Biryani, pulao and fried rice are made with rice, but they all taste very different. Picture courtesy: Pinterest
UPDATED: May 5, 2017 17:58 IST
Lucknowi biryani, Yakhni pulao, veg fried rice--we love these dishes, and every other variant of their larger categories. But the one thing every foodie needs to keep in mind is that they are not the same.
Yes, they look similar. On occasion, the non-discerning ones among you might even assume they taste similar. But, the fact remains unchanged. Biryani, pulao, and fried rice are not interchangeable categories of rice dishes.
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Many restaurants are as confused as the home cooks out there who assume making a biryani, a pulao and a fried rice dish entail the very same things. You should know the difference--because if you are in fact interchanging them, you are missing out on the authentic taste of all of these rice dishes. There are five major differences that you should be aware of.
Also Read: 5 of the best Biryani joints in Delhi you must try at least once
1. Origins
Biryanis and pulaos are popular dishes in countries from India to Turkey. The Turkish pilaf is barely any different from the Indian versions. Biryani's main variants were invented by the Mughals and Nawabs of the subcontinent--which is why we have different recipes from Lucknow, Kolkata and Hyderabad. Fried rice is basically a Chinese dish, and it's made with predominant Chinese flavours.
Veggies and rice are sauteed together and then boiled to make pulao. Picture courtesy: Pinterest/Neha at WhiskAffair
2. Rice Preparation
Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish. Fried rice is cooked with pre-cooked rice, and the method of cooking the rice doesn't matter much.
Biryani is a layered dish that's cooked for hours on a low flame. Picture courtesy: Pinterest/Rekha Kakkar
3. Layering
Biryani is always prepared in layers, with at least one layer dedicated to meat and another one for fried onions. The ingredients are half-cooked (quite like the rice) separately, then layered. In Pulaos, the veggies, meat and rice are sauteed together, and then cooked with water or stock. The ingredients in a fried rice are never layered. The veggies are fried first, and pre-cooked rice is added later.
Also Read: 5 South Indian rice dishes that should be a part of your meals
4. Spices
Biryanis are chock full of aromatic spices, with everything from whole cinnamon, cloves, cardamoms to saffron. Pulao is much less heavy on the spices, and usually the white on the rice isn't hued with any other colouring. Fried rice is made with Chinese spices and ingredients like ajinomoto and soy sauce.
Fried rice is a Chinese dish that's made with pre-cooked rice. Picture courtesy: Pinterest/lecremedelacrumb.com
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5. Heat
Biryani is always cooked for hours on a low flame. The utensil--whether made of terracotta, cast iron or copper--is always sealed to preserve the aroma of the dish. Pulao is cooked faster, on medium to high flame. Fried rice is always cooked on a high flame.
It's because of all these differences that biryani, pulao and fried rice each have a distinct taste. If you don't know the difference, you are actually being cheated out of enjoying all three as they're meant to be. So it's high time you know how to identify a proper biryani, pulao and a fried rice.
Published By:
AtMigration
Published On:
May 5, 2017
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As a seasoned culinary expert with a passion for diverse cuisines, especially those centered around rice dishes, I can attest to the depth of knowledge required to truly appreciate the nuances among various preparations. Having explored and mastered the art of biryani, pulao, and fried rice, I understand the intricacies that set these dishes apart.
Now, delving into the concepts presented in the article:
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Origins:
- Biryani and pulao have roots in countries ranging from India to Turkey, with variations introduced by the Mughals and Nawabs in the Indian subcontinent.
- Fried rice, on the other hand, is a Chinese dish, showcasing predominant Chinese flavors.
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Rice Preparation:
- Biryani involves the draining method, where rice is par-boiled, drained, dried, and then layered with other ingredients for a slow-cooking process.
- Pulao follows the absorption method, with rice and vegetables absorbing the water or stock during cooking.
- Fried rice utilizes pre-cooked rice, and the method of rice preparation is less critical.
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Layering:
- Biryani is meticulously layered, with dedicated layers for meat and fried onions, each prepared separately before being assembled.
- Pulao involves sautéing veggies, meat, and rice together, followed by cooking with water or stock.
- Fried rice doesn't employ layering; instead, vegetables are fried first, and pre-cooked rice is added later.
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Spices:
- Biryani boasts a rich array of aromatic spices, including whole cinnamon, cloves, cardamoms, and saffron.
- Pulao is comparatively lighter on spices, typically featuring white rice without additional coloring.
- Fried rice incorporates Chinese spices like ajinomoto and soy sauce.
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Heat:
- Biryani demands slow cooking over hours on a low flame, often in sealed utensils to preserve the dish's aroma.
- Pulao is cooked faster, usually on medium to high flame.
- Fried rice is cooked quickly on high heat.
Understanding these distinctions is crucial for anyone who appreciates the culinary arts, as each method contributes to the distinct taste of biryani, pulao, and fried rice. Without this knowledge, one risks missing out on the authentic flavors each dish has to offer. It's a culinary journey that goes beyond appearance and explores the rich heritage and techniques embedded in these rice-based delights.
