Are you new to Chennai Moms?

 There was a show by Vir Sanghvi in Travel and living dedicated to this doubt...

He traveled from one end to the other in India and tasted (leaving us watching him eat those mouth watering dishes...) both pulavs and Biriyanis.  His findings are:

1.  In Pulav, they take care of the flavors most, where in Biriyani, its the spices and the proper blend of taste and texture.

2.  Lucknow Pulav is almost same as Biriyani.

3.  Aroma is the predominant factor in Mughal biriyani.

4.  Hyderabadi biriyani is spicy, tasty and is full of flavors.

5.  Pulav is the milder form of biriyani.

6.  Ginger garlic chilli, whole garam masala, flavor locked cooking method - all must for biriyani.  But in Pulav its the whole garam masala mainly and very mild or no much spices.

7.  Biriyani can be serves as a standalone food.  Pulav needs a spicy side dish (at least by Indians)

enakkum adhe doubt dhan...

one day i will cook without putting garam masala and tell my husbadn...it is fried rice....

other day..i will put garam masala also ...it will become brown color...so i will tell it is pulao/biriyani...

aana enakkum sathiyama difference theriyaadhu...

moms...pls help

Hey hehehe...Same gayathri...Nanum ithe Golmall vela than panuven.....Pulaoku only green chillies and more over cashew fry panni kottina pulao....garam masala nad chilli powder add panna biryani....same pinch..i too dnt know any moms....cookin experts............ans plssss

i dont know too.... but my guess is biriyani is usually spicy and with more vegetables or meat or chicken ...pulao is less spicy ...more or less looks plain white .... it needs a side dish also ....but for biriyani or brinji raita will do....this is my assumption...

I think the difference between pulav and biriyani is TOMATO. It will b used more in briyani and less in pulav.

• Yenna periya doubt....yedhu pannoma sapitomma innu illamey...chey....What's in a Name...Yennaku cook panni tha di....U call biriyani 'samosa' and give me...question pannama naan sapiduven
• Irundhalum nee kettite illey...indha unn nimadhiku...check these sites meenalmehta1.blogspot.com/2006/03/kesar-pulao.html and www.indiacurry.com/faqterms/dfaqbiryanipilaf.htm and answers.yahoo.com/question/index
• innum yedhavadhu contradiction illey doubt irundhal...gayathrianand

Pulav is less spicy or no spice (and usually u ve peas in it )

n biryani is spicy !

As far as i have understood

fried rice - cook rice separately and mix with whatever(veg, peas, corn etc)

pulao - cook everything together

biriyani -  marinate all the masala items in curd and cook along with veg and mix with cooked rice

i don't know whether it is right or wrong

waiting for gayathri to answer

priya buzzy  ....

ada da ..yen ippadi ???

ippo yennakku yaaravathu lunch kku biriyani / pulav /fried rice parcel kodunga ....i will eat and sleep well ..

u c -

white aa irrukka - fried rice

light yellow colour la irrukka - pulav

brown colour la irrukka - biriyani

hmmm nijamave naan ithu yethuvume senjathu illai ... so yenakku theriyala ...

 Fried Rice is from China - as the name suggests rice is fried with the sauces and spices.

Pulav - Steam cooked rice with whole spices and vegetables/mushrooms/fruits/non-veg variations.

Biriyani - Dum cooked/baked/pressure cooked rice in veg/chicken/fish stoke layered with spices, lemon juice, pudina leaves, and the veggies or the nonveg variety you have chosen.

This is my understanding girls, correct me if i am wrong.

Ithellam illama puthusa onnu kandupudichirukken.  Which I made when the cmoms came to my home.  Actually I planned to make Peas Pulav, it ended up something like Pattani Pongal.... nalla velai antha driver "atho par ottakam itho par mayilu nnu" late a kondanthu vittathale ellarukkum sema pasi.. yarum kandukkalai.. ennai thittalai.  Intha dish kku matching name onnu suggest pannunga please??? 

pattani na peace thane Nisha ???

aiiiiiiiii madras to pondy route la otakkam , mayil yellam irrukka ??sollave illa ???

rombo than adakkam di unakku ....

nee pongal la podu illai kali ya podu illai kanji oothu ....naanga yellam yedayume vittu vekka maatom ....kadaichatha vaila alli pottuppom .....

 amam.. pattani nna piece, sorry peace, ille ille peas... athuvum illaya?

Good ,Ok appadiye intha renduku m receipe kodunga pa , plsssss

yepadi nisha yepadi ???thana varudha ???

Ramya adikka porranga ....Diff. pulav and biriyani kku ketta

inga pattani - peace , piece ,peas nu ooturanga nu ....

Yoga.. nnan venumnna..  Patani Pongal recipe sollava?

Edellam vidungappa...pulaokum briyanikum difference dan teriyaliye tavira sapidarapla eruklla? I have a big prob...ennaku chappati softave varadu..I too tried hot water,bananas and oil but varradellam gramaphone plate dan!! en hub chapptiya platela vecha," plate mela plate vekkariye,chappati enganu?" ketpar!!!!. How to make soft chappatis?blog kulla thani blog podaraduku thittadeenga..pls

 Even i need to know this but without using oil or butter.

• Sranj: Peas Pongal...idhuvum nalla irrukey....gals who came to pondi mela test pannitiya di un kayvanathey???? soooper....adhunga yenna kudhuthalum sapidhra typeingalachey....pessi pessi poison kudhey sapidhuvanga adhunaley nee kambhi yennuradhey slight-a thapichey
• Thamil: yennakum andha doubt irruku di...ella blogileyum side track odradhu namakonum pudhusileye..........pesamey....new question nee podhuriya naan podhava?...illey Priya nee podhuriya?
• Gayathri: ozhunga twins ketta recipe kudhu di...
• Twins: Gayathri ippo unaku receipe kudhupa adhey use panni rendeyum pannitu...2 parcel each naan private msg annupura addressikku anupungaaaaaaa

hey, separate blog potalum, podataalum, check out this youtube video for making soft chappattis http://www.youtube.com/watch?v=jD4o_Lmy6bU

In fact, I've tried many of her recipes and my hubby likes it a lot especially pulao (but I add onion as well).

/was curious and googled this question.  this is what I learnt..... :)

What is the difference between Biryani and Pulao (Pilaf)?
Historically, Biryani and Pulao were 'rice and meat' dish. In Pulao, the 'meat and rice are stirred' before cooking. For Biryani, meat and rice are clustered (layered) during cooking.

What is Pulao?
Pulao is of Persian origin. In India, the corrupt Hindustani word is Pulav. Pilaf is another common name used in India.
Historically, mutton was cooked in water with aromatic spices. Once the meat was cooked, rice and more water were added to finish cooking. Along with rice, it was not uncommon to include split skinless Moong beans, cracked wheat, or Chana Dal. In a way, the Rice, Legumes, and Grains were cooked in meat broth. The broth with yogurt was called Yakhni.
For vegetarians, plane water and aromatic spices are used to cook Vegetables and Rice together. It lacks the flavors of meats. Generally, dried fruits and fried nuts are added. In North India, normally Pilaf refers to a Vegetarian Pulao.

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

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

Also

Pulao is made by absorption method of cooking rice whereas biryani is made with draining method. Biryani is a complete meal in itself whereas pulao is generally eaten as a side dish. Biryani is layered with meat or vegetables whereas pulao is not layered. In a biryani, meat or vegetables are cooked with rice on dum whereas in a pulao cooked rice and meat are assembled together.

 Girls for soft Chapathis..

Refined oil packets thookki podatheenga eduthu vachukkonga..

Chapathi mavu nalla kneed pannittu intha packetle pottu close panni vachukkonga for some time.  take small balls from it dust it with flour and make chapathis.... Kandippppa soft chapathis varum!

Buzzy ,

Pottutten recipes ...

Nisha add ur peas pulav  please .....

here is the link ..

http://www.chennaimoms.com/blogs/3647/posts/22957-vegetable-biriyani--pulav--fried-rice-recipes-

I agree with sangitavijai.... Pulao is less spicy and biriyani is spicy than that. More over pulao doesnt need much of green chili (no chilli either) but for biriyani we need to add green chillis. Pulao basically needs peas and cashews to be to decorate. for biriyani we use pudhina leaves for the aroma. These are what i know cmoms...... i learnt cooking only after i got my baby. till then my mom used to cook and i eat well ....... even now nalla saaapiduven......

i hav not done pulao so far. anyone pls tel me rceipe for pualo.Nisha, unga pattani pongal kooda paravalla. all i knw is colored rice(thats hw my dad calls it) veg briyani/tomato rice.

hi gals enaku therincha major diff i will tell u...

pulao and fried rice are very quick receipes(thatsy called as fast food)

whereit does'nt require tomatoes, ginger - garlic paste and chilli powder. it is  a simple way of cooking just with light spices, green chillies and onions nothing else all other veg things are added ones.

whereas briyani is a typical south indian food which is a combination of everything like spices,onions,tomatoes,chilli powder, curd,coriander,mint leaves,ghee,cashews...it is a spicy food which can be prepared in a good taste only from tamil-nadu. no where else you can find the real taste of biriyani. biriyani is rich in food and very speacially meant for preparing on spl occassions.

this is how the defn frm my side...ennaku therinchadhu edhavudhu thappuna 

  manichudunga...heheheeeee

 some myths about Biriyani..

Hyderabadi biriyani is the most famous, but Biriyani is not completely South Indian.  We have Mughal Biriyani and Lucknowee biriyani too..

All Biriyani recipes do not have tomato, turmeric, chillipowder as ingredients.  The Malabar Biriyani does not have these at all, but it is the tastiest biriyani I have ever had!

Mollu.. the Tamil Nadu biriyani you say or the famous Ambur Biriyani is the same as hyderabadi biriyani... same process of dum biriyani.

Nisha ... please .. sorry peas

 thats a nice piece.. Sangita  

 hey i'm so happy...  seeing all ur replies... sorry i couldn't log in earlier....

i thought endha question ah parthuttu ellarum thittuvanganu but ok... there are people like me who have this doubt.... thank u gals 

gayathri, sowmya,srividhya,ramya, sangita, priya,yoga, baby_pranav, bhavani, mollu.... unga dealing ennaku pudichi eruku ... so i'm just summarizing...

* fry everything and add to cooked rice... fried rice... 

* less spicy, light in colour(mostly white, cream, light brown)... then its pulav... 

* more spicy, lots of veggies, dark in colour, sapta kannula thanni varum  types are all biriyanis... correct?

thank u buzzy, nisha, bailey for googling it out.... ennaku andha idea kuda varala 

gayathriAnand... thx for the recipes... one by one try panna porom 

shylaja n thamil n nisha ... bonus madhiri 'soft chapathi making' technique ku thx 

nisha.. peas(any spelling is ok ) pongal recipe please???

i'm going to agree wid buzzy... edho nalla erundhucha, saptoma nu eruka porein(now that i know the difference - less spicy vs. more spicy ) just pray that it turns out edible... adhu podhum  

thank u gals...

ramya

 ramya... inge nejammave oru serious topic le question potta.. one or two answer than vizhum...

intha mathiri questions le than mokkai odum!!

verum tea kku cmomle oru tea rivere odiyirukku!!! check old questions..

oru mulu neela mokkaiku ellarayum thani thaniya mention panni evlo periya danks potta ramyaku  "Jay "

Nisha sonnadu romba correct seriousa question ketta onnu rendu dan answer varum...relationships in officenu anu4nivedh oru question ketrundanga...romba seriousa vilundu vilundu answer potta,only me and nisha have replied....dono if our moms r conservative even to touch the topic....ennake oru doubt vandu pinged nisha,eda thappa sollitomo,enda topic touch panni erukka koodado? out man out madri agiduchenu....

super explanation Sranj. By the way how do u chose one's answer as the best

Hey thx gayathri, super recipe , let me try and will give u comments....

Hey i too have tried chapati, its not coming soft...hubby kita thitu vangartu tan micham...

But when u keep it in hot box for some time, its ok(somewat softttt)

 Yoga.. kneed the atta well prior and allow it to sit for some time (do not allow it to stand!!! ) and if you have a refined oil packet.. put the dough in it or cover the dough with a wet cloth.  You will surely get soft chapathis.

If still u find the chapathi iron strong, try to kneed the chapathi dough in luke warm water.

Let me know the results!

Thx Nisha..But can we use the same refined oil packet several times..Can we keep it in the fridge in the same manner...(if to be used tomorrow)