In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. A pulao is like an assembly of cooked rice and meat.Pulao is made by the absorption method of cooking rice.Biryani is made by the draining method of cooking rice.In pulao the base ingredient is mixed with the rice, while in biryani the main ingredient is at the base of the vessel.In biryani lot of aromatic masala is used.
Pulaos are relatively less spiced.The other basic difference is that the Pulao has quite a bit of gravy in it whereas the biryani tends to be dry.
Ingredients :
- Mushrooms – 1 pack
- Potatoes – 2
- Green peas (optional)
- Onion – 1 medium
- Basmati Rice – 2 cups
- Ginger garlic paste
- Garam masala,
- Coriander powder,
- Mint Leaves,
- Coriander leaves,
- Curd 1-2 tbspn
- Salt to taste
- Oil
- Red chilli – 1
- Bay leaf – 1
- Cloves – 4
- Cinnamon small piece
- Cardamom – 2
- Star Anise – 1
- Maratha Moggu – 1
- Jeera – 1 tspn
- Shahi Jeera – 1 tspn
- Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
- When jeera and shahi jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
- Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt(acc to ur spice levels) and a pinch of turmeric(optional)
- When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
- Let the mushrooms cook in its own water(if necessary add little quantity of water).
- When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
- Serve with any spiced curry or any raita…..this time we had with Aloo Raita.
