Vegetable Biryani Vs. Pulao! Difference & Recipes

You can’t buy happiness but Biryani seems affordable!

Biryani vs Pulao is one of the trending issues that most people fight about. Is Vegetable Biryani considered as real biryani or should we call it Pulao? For a particular segment, Vegetable biryani doesn’t exist. However for some Pulao is Biryani and for a certain segment, Pulao is Pulao, why label it as Biryani?

In different regions in India, Biryani and Pulao are two different foods that people enjoy. But most people get confused between Vegetable Biryani and Pulao. Both of them uses rice but the preparations and flavours vary. Today, we will settle this fight once and for all! We will conclude that Pulao is not Biryani with recipes and the differences they have.

Difference Between Vegetable Biryani And Pulao

Most people think pulao is veg biryani and vice-versa. There is a huge difference that needs to be considered. So, let’s have a look at the difference between veg biryani and pulao:

Origin

Veg Biryani is basically originated by the people who follow a vegetarian diet. As they wanted to enjoy Biryani, their dietary restrictions allowed them to re-invent biryani in vegetarian form. Pulao, on the other hand, originated in Central Asia and is enjoyed by various people.

Spices Matter

The spices used in veg biryani are more than the spices used in pulao. Also, the aroma of spices in veg biryani makes it more special and delightful to have.

Preparation Style

In vegetable biryani, the draining method is used but in pulao, the absorption method works. You need to drain the rice and prepare vegetables and rice separately. In pulao, you cook and let the rice absorb the vegetable broth.

Layering

Biryani needs to be layered as different flavors can be attained when served together. Pulao doesn’t need layering as vegetables and rice are cooked together.

Cooking Duration

Biryani is a time-consuming process as it is cooked on low flame. Pulao on the other hand can be cooked within 30 minutes on medium to high flame.

Paired With

Veg Biryani is best paired with Salan and Jeera Raita. Pulao goes effortlessly with Jeera Raita, Boondi Raita, Dal Saag, Mint Chutney, Dahi, Chilli Tomato Chutney, and Papad.

Best Vegetable Biryani Recipe

Perfect Veg Biryani Does Exist!

And the best way to cook a veg biryani is mentioned below.

Ingredients:

• 200 grams Daawat Basmati rice
• 30 ml of Oil or Desi Ghee
• 1 large Onion, thinly sliced
• 5g of Jeera or Cumin Seeds (about 1 teaspoon)
• 1 Bay Leaf
• 2-3 Cloves (optional)
• 2-3 Green Cardamom pods
• 2.5 cm Cinnamon Stick
• 5 grams Ginger-Garlic Paste (about 1 teaspoon)
• 1-2 Green Chilies (according to taste)
• 150 grams Vegetables of your choice
• 120 grams Plain Yogurt (about 1/2 cup)
• 2.5 grams Turmeric Powder (about 1/2 teaspoon)
• 5 grams Red Chili Powder (according to taste, about 1 teaspoon)
• 5 grams Biryani Masala or Garam Masala Powder (about 1 teaspoon)
• Salt to Taste
• 360 ml of Vegetable Broth (1.5 cups)

For Garnishing:

• Fresh Coriander Leaves
• Fried Onions

For Colour & Aroma:

• Saffron strands soaked in 30ml of warm milk (about 2 tablespoons)

Instructions:

1. Rice Preparation:
   • Soak the Daawat Basmati Rice for 30 mins
   • Take a deep pan or pressure cooker and heat 1 tablespoon of ghee or oil.
   • Now you need to drain the rice and sauté them for 2-3 minutes.
   • As you smell the fragrance of rice, add 1.5 cups of vegetable broth. 
   • Add salt according to taste.
   • Once they come to a boil, reduce the flame to low.
   • Cover with a lid, and let the rice cook for about 10-12 minutes (70%-80%).
   • Once done, remove from the flame and set aside.

2. To Cook Veg Biryani::
   • Take a separate pan and add the remaining oil or ghee whatever you used.
   • Sauté cumin seeds, bay leaf, cloves, cardamom pods, and a cinnamon stick.
   • Once you get the fragrance from them, add sliced onions and sauté until golden brown.
   • Remove some fried onions from the pan.
   • Add ginger-garlic paste and green chili and sauté them.
   • After that, add mixed vegetables and sauté for 3-4 minutes.
   • Add salt, turmeric powder, red chili powder, biryani masala, or garam masala.

3. Layering of Biryani:
   • Lower the heat and add yogurt to the mixture formed for veg biryani. 
   • Mix the yogurt well to avoid curdling. 
   • Spread half of the partially cooked rice mixture and drizzle saffron milk along with some fried onion strands.
   • Repeat the same with the remaining rice.
   • Cover the pan tightly with a lid or aluminum foil. 
   • Cook on low heat for 15-20 minutes; let the rice and vegetables are cook completely.

4. Serving Process:
   • Garnish with fresh coriander leaves and fried onions.
   • Serve hot with raita, salan, or mint chutney and salad.

If you are a beginner who wants to cook veg biryani, here is a simple yet perfect vegetable biryani recipe for you.

Pulao Recipe

Veg biryani and pulao are two different dishes. To prove it, we have a pulao recipe ready for you.

Ingredients:

• 200 grams Daawat Basmati rice
• 30ml Oil or Ghee
• 1 large Onion, thinly sliced
• 5g Jeera or Cumin Seeds (about 1 teaspoon)
• 1 Bay Leaf
• 2-3 Cloves (optional)
• 2-3 Green Cardamom pods
• 2.5 cm Cinnamon Stick
• 5g Ginger-Garlic Paste (about 1 teaspoon)
• 1-2 Green Chilies (according to taste)
• 150 grams Vegetables of your choice
• 2.5 grams Turmeric Powder (about 1/2 teaspoon)
• 5 grams Red Chili Powder (according to taste, about 1 teaspoon)
• Salt to Taste
• 360 ml Vegetable Broth (1.5 cups)

For Garnishing:

• Fresh Coriander Leaves
• Fried Onions

Instructions:

• Cooking the Pulao:
  • Soak the Daawat Basmati Rice for 30 mins
  • Take a deep pan or pressure cooker and heat 1 tablespoon of ghee or oil.
  • Add cumin seeds, bay leaf, cloves, cardamom pods, and a cinnamon stick and sauté them.
  • Add sliced onions and sauté until golden brown.
  • Add ginger-garlic paste and green chili and sauté.
  • Once you get the aroma, add mixed vegetables to the mixture.
  • Cover it with the lid and wait for vegetables to become tender on low flame.
  • Add salt, turmeric powder, red chili powder, garam masala powder and mix well.
  • Now spread the soaked and drained rice on the vegetable mixture.
  • Add water or vegetable broth and stir gently.
  • Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes.
  • Once the water is absorbed, fluff the pulao gently with a fork.

• Serving Process:
  • Garnish with fresh coriander leaves.
  • Serve hot with your favorite dip.

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