26/09/2016
BIRYANI vs PULAO - The battle
I know a lot of people have a debate going on about Veg BIRYANI not being a "BIRYANI" at all but actually being a PULAO. The BIRYANI has become a matter of pride and Self-esteem for the BIRIYANI Lovers.
"You can't use words to fulfill the void in your self-esteem or protein intake." says the author "Supriyo Mukherjee"
I recently did a workshop where I showcased 4 vegetarian Biryanis (I have put down the recipes below just in case you want to boost your self-esteem) and the following day I saw this article
(https://www.scoopwhoop.com/Veg-Biryani-Is-Not-Biryani #.pa31s54n4?ref=social&type=fb&b=0) and was in for a treat.
I'm a meat lover myself but it gave me so much food for thought that I actually decided once and for all let me help people understand the difference between the 2 or rather the dynamics of Biryani.
BIRYANI which originated in Persia and traveled to India with the Mughal invasion still remains the hero like our timeless
Rajinikant sir ;)
The ingredients used in BIRYANI and PULAO, more or less remain the same but the major catch here is the technique and method of cooking it.
PULAO is made by sautéing the ingredients (rice and meat or vegetables)”TOGETHER" then cooking in pre- determined quantity of water.
BIRYANi is used to denote a dish where the rice and meat or vegetable are first partially cooked "SEPARATELY" then layered and cooked on low flame with other ingredients.
Also the biryani is often smoked or given dhua by placing a burning piece of coal and pouring melted clarified butter or ghee on it and sealed. The smoky flavor of the coal infuses beautifully with the biryani and gives the authentic chulha cooked flavor.
Can't deny that the quintessential BIRYANI was cooked with meat as it had originated but now
the Biryani has evolved in many ways and today we not only have a veg BIRYANI but many vegetarian options like paneer, soya among others . Hence I would like to conclude that Veg BIRYANIS have an existence of their own and they are very different from a Veg PULAO owing to the difference in cooking technique that separates the two and are an invention to delight the taste buds of the vegetarians.
Vegetable Biryani
Ingredients
Veggies, rice, salt, oil, masala, tomatoes, garlic, ginger, whole spices, saffron, curd, onion, potatoes.
Method
Soak rice for 10 mins and boil till half cooked. Take oil in a pan and add finely chopped chillies, garlic, ginger and onion. Fry till golden, add turmeric, biryani masala, and red chili powder. Add chopped tomatoes and cook till done. Add veggies and make gravy. Layer with rice. Cook till fragrant. Serve hot.
Lentil Biryani
Ingredients
Moong (35%), Masoor (35%), Rajmah (20%) Rice (10 %), onion, garlic, cashew nuts, badam, coriander, mint, whole spices, biryani masala, veggies, onion, tomatoes, ghee, green chillies.
Method
In a pan heat oil onion, garlic, ginger, onion, cashew nuts, badam, biryani masala, veggies, tomatoes, ghee, green chillies, and barista. Add the masoor and rajmah then add raw moong, cover and cook till fragrant. Add whole spices tossed in ghee and serve hot. Finish with coriander and mint.
Soya Kheema Biryani
Ingredients
Soya kheema, onion, tomatoes, garlic, oil, ginger, chillies, turmeric, biryani masala, whole spices, biryani coriander, mint, cream, salt.
Method
Soak rice for 10 mins and boil till half cooked. Take oil in a pan and add finely chopped chillies, garlic, ginger and onion. Fry till golden, add turmeric, biryani masala, and red chili powder. Add chopped tomatoes and cook till done. Add the soya and salt. Add cream and water. Cook and layer the cooked rice and add ghee. Close and cook till done. Add Barista and Serve.
Paneer Tikka
Ingredients
Paneer, curd, mustard oil, mustard seeds, fennel seeds, ajwain, coriander seeds, coriander, mint, rice, red chilli powder, kalonji, chillies, capsicum, ghee, salt.
Method
In a bowl marinate paneer with curd, ginger garlic, chillies, mustard seeds, mustard oil, fennel seeds, ajwain, coriander seeds, mint, coriander, kalonji, chillies, capsicum and red chilli powder. Layer with rice and cook on dum with atta as shown in the workshop. Serve hot with Barista.
