Biryani and pulao are both popular rice dishes from South Asia. The main difference between the two is in the method of preparation
Biryani is a layered dish made with layers of cooked rice and meat or vegetables, while pulao is a one-pot dish made with cooked rice and other ingredients
Biryani is usually spicier and more flavourful than pulao, and the rice is usually cooked in a flavourful liquid like stock or yogurt. Pulao is usually milder and simpler in flavour, and the rice is usually cooked in water
There are many different types of biryani, including Hyderabadi biryani, Lucknowi biryani, Kolkata biryani, Ambur biryani, Dindigul biryani, Thalassery biryani, and Bombay biryani. Each type of biryani is made with different spices and ingredients, and has its own unique flavour and texture
Hyderabadi biryani is often considered the most flavorful and is made with spices like cardamom, cloves, cinnamon, nutmeg, mace, and bay leaves. Lucknowi biryani is usually made with a yoghurt marinade and saffron, while Kolkata biryani is made with potatoes
Ambur biryani is made with a spicy masala paste, and Dindigul biryani is known for its use of lemon juice
Thalassery biryani is cooked with a combination of spices and coconut, and Bombay biryani is made with a combination of spices, nuts, and dried fruits
There are many different types of pulao, including vegetable pulao, matar pulao, jeera pulao, tomato pulao, mushroom pulao, dum pulao, biryani pulao, and Hyderabadi pulao
Vegetable pulao is made with a variety of vegetables and spices, while matar pulao is made with green peas and spices
Jeera pulao is made with cumin seeds and spices, and tomato pulao is made with fresh tomatoes and spices
Mushroom pulao is made with mushrooms and spices, while dum pulao is made with slow-cooked meat and spices. Biryani pulao is a hybrid of biryani and pulao, and Hyderabadi pulao is made with saffron and spices