Can someone tell me the difference between biryani and pilaf?

Question

its a report

Answer 1

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.

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.

Answer 2

I am a former chef and have eaten and made a number of briyanis in my life, the basic difference is Pilaf, Pilau or what even way you spell it is a rice dish with veg/fruits or nuts and usually cooked in a stock or veg juice, is served as a side dish and is cooked either on top of the stove or in the oven.

Biriyani can be made with any number of meats, veg, seafoods, fruits and nuts, cooked in the oven in a container that is generally sealed to keep in the moisture, it is prodominatly a main dish item.

In some areas of Indian they will use coconut milk as the liquid, most restuarants will use a stock base. If you have a good Indian restaurant in town, by all means try it, you will be pleasantly surprised.