tag:blogger.com,1999:blog-1685229214753092998.post4427819876687098084..comments2023-10-30T06:45:25.800-07:00Comments on From The Kitchen Of An Indian Homemaker: Recipe of the day: Mutton PolaoKoyeli S. Chakrabortyhttp://www.blogger.com/profile/14127287991510523389noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1685229214753092998.post-72016989900002968312013-10-25T12:09:35.473-07:002013-10-25T12:09:35.473-07:00Thank you so much Shruta.....:)Thank you so much Shruta.....:)Koyeli S. Chakrabortyhttps://www.blogger.com/profile/14127287991510523389noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-76175242271099620682013-10-25T12:09:02.963-07:002013-10-25T12:09:02.963-07:00Thanks everyone for joining me and participating.....Thanks everyone for joining me and participating.....:)Koyeli S. Chakrabortyhttps://www.blogger.com/profile/14127287991510523389noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-80920776768463047012013-10-13T23:10:02.886-07:002013-10-13T23:10:02.886-07:00 There are different techniques of preparation and... There are different techniques of preparation and there are differences in their texture, taste and Aroma. <br /><br />Pulao is made by cooking the ingredients together, Biryani is used to denote a dish where the rice is first cooked separately them layered and cooked/matured on low flame with other ingredients.<br /><br />Apart from this there are several differences between Biryani and Pulao:<br />Biryani<br /><br />Biryani generally has layers<br />Rice is cooked ¾ separatelly, then layered and dum cooked<br />Biryani is very rich compared with pulao<br />It is cooked by DumPukt<br />Biryani takes more time to prepare.<br />Pulao does not have layer.<br />Rice is sauteed with other ingredients and cooked together.<br />Pulao is comparatively light.<br />It is sauteed then cooked by absorption method.<br />Pulao takes less time to prepare.<br />It is comparatively less aromatic and nutritious.<br />Gurjeet chhabrahttps://www.blogger.com/profile/15944729244803988312noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-80044646508176141742013-10-13T22:44:32.016-07:002013-10-13T22:44:32.016-07:00Difference between Biryani and Pulao
1) Layering -...Difference between Biryani and Pulao<br />1) Layering - When biryani is made the basmati rice must be cooked independently from the masala. The rice must be boiled in a separate pot with a whole lot of salted water after which it must be drained using a colander right before it is fully cooked. The rice then needs to be stacked in layers in a dish with the meat & masala (that has already been cooked). Right after the rice & masala are layered on top of one another, the dish then has to be baked in the oven.<br /><br />With pulao, the dry uncooked grains of rice are actually added directly in to the masala and meat which will have already been simmering in a large pot (normally on a stove top burner). Some water is then poured in and the whole pot is covered with a lid and left on a low heat right until the rice has absorbed the liquid and is completely cooked. This is called the absorption approach to cooking rice (as opposed to the draining method employed for biryani).<br /><br />2) Biryani is usually much heavier in spice level than a pulao. On the whole the amount of spices & aromatics incorporated into a biryani will be significantly higher than with a pulao. The crucial components that bring the spice are chili powder, garlic, ginger, and green chilis. Pulao on the other hand does not include as large a volume of these ingredients and will also balance spice with other components such as dried raisins and nuts. Also, as a result of the layering in a biryani the level of heat on each individual mouthful may really fluctuate significantly. A first bite may be loaded with masala and spices, while another may well have a lot more plain white rice. This is rather different from a pulao where the amount of spice in a spoonful is made mostly uniform throughout the dish due to the fact that the rice is boiled in the masala liquid.<br /><br />3) Pulaos are generally easier dishes to put together since they're mainly completed in a single pot and don't call for the separate cooking and ultimate pairing and stacking of rice and meat / masala like a biryani does. Biryani will often be used as a main component of a meal because it is so hearty. Pulao, because of the ease by which it can be cooked (in addition to its levity compared to biryani), will generally just be a piece of a dish - not the primary course.Latha Velagapudihttps://www.facebook.com/latha.cool.359noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-57297429149660040972013-10-13T08:37:03.365-07:002013-10-13T08:37:03.365-07:00I am not a very great cook and the tips and recipe...I am not a very great cook and the tips and recipes provided in your blog are very helpful Koyeli. Many unasked questions are answered and your quiz question also helps research a few "cooking fundas", which have been great for a new cook like me!! Thanks for this excellent site and taking so much efforts Koyeli!! Keep up the good work!!Anonymoushttps://www.blogger.com/profile/13291240938447254769noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-83983116804992290792013-10-13T08:34:10.744-07:002013-10-13T08:34:10.744-07:00Biryani in Farsi means 'fry before cooking'...Biryani in Farsi means 'fry before cooking'. To make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat.<br /> <br /><br />Whereas, in Pulao, mutton is cooked in water with aromatic spices. Once the meat is cooked, rice and more water are added to finish cooking. The Rice Legumes, and Grains are cooked in meat broth.Anonymoushttps://www.blogger.com/profile/13291240938447254769noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-19184183321758604212013-10-13T08:21:23.988-07:002013-10-13T08:21:23.988-07:00 the diff in Biryani and Pulav is that, in biryani... the diff in Biryani and Pulav is that, in biryani we drain off the excess water while in Pulav we allow the rice to absorb all the liquid.Anonymoushttps://www.blogger.com/profile/10946839215592078094noreply@blogger.comtag:blogger.com,1999:blog-1685229214753092998.post-21676665623633164172013-10-13T05:06:30.796-07:002013-10-13T05:06:30.796-07:00While making biryani, the rice is cooked separatel...While making biryani, the rice is cooked separately from the chicken, meat/vegetables and masala. We have to parboil the rice separately adding lots of salted water and whole garam masala. Then we must drain off excessive water when the rice is about75% cooked. Then we should layer the rice and the cooked meat/veges properly. After we layer the rice and meat/veges on one another, the biryani is oven baked or cooked under steam in a traditional Dum style.<br /> while making Pulao, the uncooked rice are added in to the meat/veges and masala. The meat ,chicken/veges is already cooked in another pot. Then, necessary amount of water is added to the pot and lid is placed to cover it and put on low flame until the rice get cooked well and absorb all the liquid and flavors from the spices and meat/veges.<br />So the main differences between a Biryani and Pulav is that, in biryani we drain off the excess water while in Pulav we allow the rice to absorb all the liquid.Anonymoushttps://www.blogger.com/profile/02022177529924358501noreply@blogger.com