biryani pulao

What is Pulao?

Pulao is actually word of Persian origin. In India, it is the corrupt Hindustani word is Pulav. Pilaf is another common name used in India.

Historically, mutton was cooked in the water with aromatic spices. Once the meat was cooked, rice and more water were added to finish cooking and along with rice, it was not uncommon to include split skinless Moong beans, and cracked wheat, or Chana Dal. In a way, the Rice, Legumes, and Grains were cooked all in meat broth. The broth with yogurt was it called Yakhni.

For vegetarians, plane water and aromatic spices are both used to cook Vegetables and Rice together. It lacks the all flavors of meats. Generally, dried fruits and fried nuts are added. In North India, normally Pilaf refers to basically a Vegetarian Pulao.

What is Biryani?

Biryani in Farsi means 'fry before cooking' So 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 both layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with the dough. It is Dum cooked (baked) on low heat.

Over 30 different types of Biryani have evolved also with time. There are two major type of Biryani these are: Lucknow, Hyderabad, and Tahiri.

Lucknow Biryani

First, the meat is fried and then cooked in water and spices. The meat is spooned out leaving the broth. In a separate pot, the rice is then fried and then cooked in the mutton broth. Finally, cooked meat and rice are both layered in a Handi to finish cooking.

Hyderabad Biryani

The meat is not fried but marinated in a paste of the yogurt and spices. The rice is mixed in yogurt paste. The 'meat and the marinate' are also transferred to Handi forming the cluster of meat. Cluster of Rice in yogurt is deposited on top of meat cluster. The Handi is then sealed for Dum cooking for hours. Neither the meat nor the rice are fried then before cooking. Neither meat not Rice are cooked prior to being then layered in the Handi.

HYDERABAD BIRIYANI

Ingredients
-Rice - 2 cups
-Mixed Vegetables - 3 cups
-Onions - 2
-Oil - 3 tbsp
-Curds - 1 1/2 to 2 cups
-Ginger-garlic paste - 2 tsp
-Salt - as required
-Coriander leaves & mint leaves - few (about 1 tbsp each)
-Lemon - 1 small
For Paste:
-Onions - 2 medium
-Green chillies - 10
-Ginger - a small piece
-Cashewnuts - 2 tbsp
li>Cloves - 6
-Cinnamon - a small piece
-Cardamon - 3
-Coriander leaves - few ( 2 tbsp)
Fry everything in little oil and grind.
Method
1.Wash and soak the rice for 15 minutes. Drain and keep it aside.
2.Slice the onions into thin slices.
3.Wash and cut the vegetables (carrots, peas, potatoes, cauliflower etc) into small cubes.
4.Heat oil into a vessel, add ginger-garlic paste and onions, fry till light brown.
5.Add cut vegetables and fry until tender.
6.Now add and ground masala and then fry until raw smell goes.
7.Add beaten curds, water along with the required amount of salt and let it come to boil.
8.Add rice and cook on the medium to low heat until done.
9.Add chopped coriander leaves and then mint leaves, sprinkle a lemon and serve warm.

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