Everyone loves to eat Biryani, Pulao, and fried rice. But, many people have a misconception that these dishes are the same. Although they belong to the same category, they do not taste the same. Also, their origin and preparation method is completely different. Biryani, pulao, and fried rice possess unique aromas and flavors. Generally, basmati rice is used to make pulao and biryani, and Jasmine rice is used to make fried rice. Biryani and fried rice are available in two options: veg and non-veg, whereas pulao is made from vegetables only. The Basmati rice adds an alluring taste to biryani and pulao. It’s long-grain rice, which has a fluffy texture. Apart from all these qualities, basmati also has many health benefits. Jasmine rice also belongs to the long grain category, but slightly shorter than the Basmati grain. The nuttiness of jasmine rice makes it perfect for making fried rice.
It is very important to know the real difference between the pulao,biryani rice, and fried rice to maintain their authentic taste. In this article, we will discuss the primary differences between these three rice dishes.
Origin
Although biryani is consumed in almost every Asian country these days, it originated by the Persians. Then it was brought to India by Taimur (a former Timurid empire) in 1398. Even though Persian people have discovered Biryani, it has been made more delicious by the Mughals.
Pulav is one of the most liked dishes from India to Turkey. In Turkey, it is famous as Pilaf. As per the remnants of history, the pulao is first used to be prepared in India and Turkey.
Fried rice is extremely different from Biryani and Pulao. It is a Chinese dish and prepared with major Chinese herbs and flavors.
Preparation
Biryani rice is cooked with a leaching method; means rice is semi-boiled in the first step of cooking. Then the rice is completely dried and layered up with onions and pre-cooked vegetables. However, making pulao is quite easy; all the vegetables are cooked together with rice in the same vessel. Fried rice is prepared with pre-cooked rice. First, vegetables and meat are fried in a Chinese wok, then the pre-cooked rice and various Chinese flavors are added to it.
Spices Used
Biryani is all about spices. Various raw and processed spices are used while preparing Biryani rice. Some of them are cinnamon, cloves, bay leaf, black pepper, cardamom, star anise, mace, nutmeg, and more. Apart from these, saffron and rose water is also used in Biryani.
Pulao contains less spices than the Biryani and is much cheaper. On the other hand, fried rice is complemented with Chinese spices and flavors, such as soy sauce, green and red chili sauce, vinegar, black pepper powder, and Ajinomoto.
Utensil and Flame
Generally, biryani is cooked in a special vessel at a very low flame, made of steel, clay, or brass. The pot used to cook Biryani is known as “Deg”.
Pulo can be prepared in a pressure cooker or stainless steel pots on medium to high flame. It takes very little time to cook pulao.
The fried rice is made in a thin iron wok, also known as Chinese wok, at a very high flame.
Layering
Out of Biryani, pulao, and fried rice, only biryani rice is made with a layering method. One layer is devoted to chicken, followed by fried onions, then half-cooked vegetables, and the final one is boiled rice. The layering makes the Biryani more delicious and aromatic than the pulao and fried rice.
In Final Words:
Biryani and pulao are the mouthwatering as well as healthy rice dishes. They contain a lot of vegetables, dry fruits, and healthy spices. Eating fried rice once or twice a month is not a problem, but eating it regularly is not good as it contains so many artificial flavors.