What is the difference between pulao and biryani?

Pulao and Biryani are as different as chalk and cheese( Maybe not chalk but you get the idea). Biryani is made by draining the water out of the rice method. You could also parboil the rice and layer it up with your meat or the vegetables. Then the layers are cooked on low flame maybe in a sealed container . The amount of spices used also differs generally biryani use a little more. The marinade add to the gravy in a biryani than a pulao. That is why your biryani is more aromatic and richer. Since the Biryani is slow cooked it takes time to cook. A pulao, on the other hand you add your vegetables, meats and rice cook it all in stock or water.This is called absorption method. Since pulao can be cooked on medium flame you have a faster cooked delicious rice dish.

Dum Biryani is the method of cooking a biryani. A pot of rice and meats and vegetables are layered in a pot. This pot is sealed generally with wheat dough and cooked on low heat. The steam generated in the pot cooks the ingredients beautifully.

What are the varieties in biryani?

Biryanis differs from region to region and ingredients used also differ a bit. So there are varieties in Biryani. However, Biryani is classified as Kacchi or raw Biryani and Pakki or cooked Biryani! In the Kacchi Biryani raw marinated meat is layered with raw rice before being cooked together. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. In Pakki Biryani the partially cooked meat and partially cooked rice are layered and cooked. Then we have Navratan biryani which is sweeter, richer and uses cashews nuts,raisins and fruits like apples and pineapples. Biryani based on the ingredients like Beef biryani or Kalyani Biryani . Or the region in which they were developed, for example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. One such dish is Tehri which was developed for the Hindu Bookkeepers in the Muslim Courts.

What are the accompaniments with Biryani?

Given a choice I will relish biryani plain and eat my raita as a mouth cleanser last. But the general accompaniments are korma, chutney, dahi/yogurt, salan, salad of onion tomato sliced fine.

Jan 9, 2015 Mar 12, 2023 by [Archana Potdar] · This post may contain affiliate links · 52 Comments

Methi Matar Biryani Recipe~ A Vegetarian Biryani with a Difference

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Make biryani with fresh fenugreek leaves and green peas and be prepared for a burst of flavours and exquisite taste!!

My plate of A Vegetarian Biryani is Different made with peas and methi leaves — Methi Matar Biryani

Methi Mattar is a combo that is common in vegetable side dishes in my books. Now methi and green peas are not appreciated by the family so I did not expect anyone to like this biryani. Was I wrong??

Yes, not once but two times or 3 times if today's dish is to be added to the list. It is one amazing biryani!

If you have tender green peas and need a curry try making some Matar Ka Nimona.

So do read on this easy healthy recipe that I am sharing with options to make it vegan. But to get all my posts do subscribe and join my newsletter. You will not miss a single post and I promise not to spam you.

So what is biryani?

"A rich flavourful rice dish that is layered."
Spruce Eats

Definitely sums up Biryani! Making the delicious biryani needs a little preparation and time. When you are making a dish that is renowned around the world you will need to put in some effort.

Indian biryani is generally made with generally long-grained basmati rice, but you can use short grain rice called Seeraga Samba too. The rice is fragrant and flavoured with spices like cumin, cardamom, bay leaves and the royal saffron. Between the rice layers, you lay chicken, lamb, goat, fish and vegetables in thick gravy. Now cover the dish with a lid and secure the lid with dough and cook on low flame this takes time to cook. Definitely needs patience no wonder Biryani calls for a special occasion.

Biryani the much loved Indian dish has its origins shrouded in mystery.

Biryani’s origins are generally attributed to Mughals and Muslim traders. But there is one theory that says that there are references to a “fried rice ´aromatic with spices in the ancient texts such as Yagnavalkya Smriti and was enjoyed by the ruling class. Traditional Bengali cuisine also steams fish in the method that is now known as “dum “in an earthen pot.

What is a Vegetarian Biryani?

Though Biryani is generally assumed to be non-vegetarian rice you can make it vegetarian too.

How? With mixed vegetables and herbs like coriander, mint and spices like cumin, cinnamon, bay leaves etc. vegetables like cauliflower carrots potatoes an Ova-vegetarian with eggs.

Like the meat version, you can marinate the vegetables too. A marinated vegetable biryani tastes great but marinating veggies is not compulsory.

'Though it is more common to link up any biryani with meat or chicken, it is a great revelation that Indian veg recipes or Indian biryani veg recipes are not uncommon at all."
CHEF SANJEEV KAPOOR

Who am I to disagree with chef Sanjeev Kapoor when he says, "Vegetables add their beautiful flavour to aromatic rice and with a variety of spices and sometimes with a drizzle of fragrant ghee, a lovely dish is turned out. There are many variations and we will very quickly go through a simple one here.”

My plate of a Vegetarian Biryani that is different as it is made with fenugreek leaves and peas — A different Vegetarian Biryani

Ingredients to make Methi Matar Biryani:

The ingredients in a biryani vary from region,season and availibilty. Let us start with the obvious

Rice: though most biryani will be with the long-grained basmati rice generally there are excellent biryanis made with short-grain rice too like Seeraga Samba. Like my daughter said rice is rice you just need to treat it right.
Vegetables: Vegetarian biryanis, of course, you need vegetables like corn, carrots, cauliflower, potatoes, peas are a few that are common. However, to make this Methi Muttar Biryani you will need methi or fresh fenugreek leaves and green peas. The peas you can use fresh or frozen but I recommend using fresh methi leaves. The original recipe used corn kernels in place of peas so feel free to use corn
Spices: used in this biryani are generally ghee (clarified butter), cumin, garlic ginger, onions, masala cardamom called bada elicihi, cinnamon, bay leaves, coconut, green chillies, saunf/fennel, khus khus/poppy seeds, cloves, pepper, coriander seeds and shah jeera.
Other Ingredients: are oil tomato, curd, salt to taste.

How to make Vegetarian Methi Matar Biryani Recipe:

Here are the steps to make Biryani with Green Peas and fresh Methi leaves

Wash and drain the rice. Heat ghee and add jeera, bay leaf, masala elichi. Stir fry the rice till fragrant. Add water, salt and cook the rice. Spread the rice once cooked to cool down.
Meanwhile, fry sliced onions till they caramelize. Set aside.
Grind to paste onions, coconut, ginger, garlic, green chilli, saunf, khus khus/ poppy seeds, cloves, pepper, coriander powder, jeera powder and shahi jeera.
Saute' the ground paste and sauté till golden brown. Add the tomato puree and sauté till the oil oozes out.
Add yoghurt, salt, ½ cup chopped fenugreek leaves and peas and mix well. Cook a bit.

How to assemble Biryani?

Spread some of the half-cooked rice in a layer in a thick-bottomed pan.
Spread some of the fenugreek-peas mixture. Add some of the fried onions.
Repeat the layers finish with rice and top with the fried onions.
Cover the pan with aluminium foil and place it on a hot tawa/skillet.
Cook over low heat for about ten minutes.
Let it sit for about another 10 minutes for the flavours to marinate and mingle. Serve with raita.

Frequently asked questions:

What is the difference between pulao and biryani?

Pulao and Biryani are as different as chalk and cheese( Maybe not chalk but you get the idea).
Biryani is made by draining the water out of the rice method. You could also parboil the rice and layer it up with your meat or the vegetables. Then the layers are cooked on low flame maybe in a sealed container .
The amount of spices used also differs generally biryani use a little more. The marinade add to the gravy in a biryani than a pulao. That is why your biryani is more aromatic and richer. Since the Biryani is slow cooked it takes time to cook.
A pulao, on the other hand you add your vegetables, meats and rice cook it all in stock or water.This is called absorption method. Since pulao can be cooked on medium flame you have a faster cooked delicious rice dish.
What is Dum Biryani?

Dum Biryani is the method of cooking a biryani. A pot of rice and meats and vegetables are layered in a pot. This pot is sealed generally with wheat dough and cooked on low heat. The steam generated in the pot cooks the ingredients beautifully.
What are the varieties in biryani?

Biryanis differs from region to region and ingredients used also differ a bit. So there are varieties in Biryani.
However, Biryani is classified as Kacchi or raw Biryani and Pakki or cooked Biryani!

In the Kacchi Biryani raw marinated meat is layered with raw rice before being cooked together. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve.
In Pakki Biryani the partially cooked meat and partially cooked rice are layered and cooked.
Then we have Navratan biryani which is sweeter, richer and uses cashews nuts,raisins and fruits like apples and pineapples.
Biryani based on the ingredients like Beef biryani or Kalyani Biryani.
Or the region in which they were developed, for example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.
One such dish is Tehri which was developed for the Hindu Bookkeepers in the Muslim Courts.
What are the accompaniments with Biryani?

Given a choice I will relish biryani plain and eat my raita as a mouth cleanser last. But the general accompaniments are korma, chutney, dahi/yogurt, salan, salad of onion tomato sliced fine.

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