Pulao and Biryani
Pulao is a dish in which a grain, such as rice or wheat, is browned in oil, and then cooked in a seasoned liquid. Depending on the local cuisine, it may also contain a variety of meat and vegetables.
Biryani ,in its simplest form is an preparation in which partially cooked rice and meat/vegetables are cooked together in a sealed container over very slow flame.
It was brought to India by Taimur- in 14th century. And gradually, combined with the Indian Pulao and sometimes considered to be of Indian origin.
This is a wonderful aromatic preparation where each grain of the finest long – grained Basmati rice has its individual fragrance.The spices and condiments used in biryani includes ghee, saffron, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat— chicken, goat, lamb, or sea foods. The dish may be served with Raita, korma or curry.
What is biryani Biryani, in its simplest form is a dish in which rice and meat/vegetables are cooked together. With few exceptio...
Cooking methods, technique and terms used in Indian Kitchen. These are the useful excerpts taken from my Book Simplifying Indian Cuisine f...
difference between biryani and pulao Biryani and Pulao Biryani and Pulao, in its simplest form is a dish in which rice and meat/vegeta...