Veg Biryani & Veg Pulao - Know the Difference

It’s simply not possible to talk about gastronomical adventure and not mention the country - INDIA. When it comes to the best Indian cuisines, Biryani and Pulao always take the front seats. But, are they both the same? It’s a dilemma that has many Australians confused. 

In one word - No!

To know what differences does a veg pulao have from a veg biryani platter, you need to delve deeper. Make sure to read till the end of this blog before visiting a vegetarian Indian restaurant in Melbourne to make a more informed order. Let’s start with the basics…


What Constitutes a Veg Biryani? 

The word biryani comes from two Persian words - Birinj and Birian. However, it has got nothing to do with veg biryani. Veg biryani is predominantly a Mughal delicacy that has condescended into a lighter, fluffier Indian variant. 

For preparing veg biryani, the vegetables and rice are cooked separately. Then, they are layered inside a heavy-bottomed pan. Each of these layers contains fried onions or scallions, garam masala and attar. Then the pan is sealed and steamed in dum pukht style. After the cooking’s done, the water is drained, and transferred to the flake. 

What Constitutes a Veg Pulao?

The origin of the pulao is much older than the biryani, believed to have a heavy middle-eastern influence. Coming from the Arabic word Pilaf, the dish has its roots mentioned in Sanskrit as well. Pulao has always been a vegetarian delicacy, where rice is cooked with extra caution. 

First, long grain rice is soaked and then transferred to a deep bottom pressure-cooker after the onions are sautéd in ghee. Then, the veggies are added (as per your choosing) and stirred. After it’s been cooked (3/4th part), spices are added and a bit of water to seal it off for 1–2 whistles. And, it’s done! 

Now that you know the difference between these two vegetarian Indian food in Melbourne, you can choose either one as per your preference.  

 

Location: Melbourne VIC, Australia

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