Tit Bits on Pulav & Briyani

**The main difference between Pulav and Briyani is the method of preparation. First one is made by cooking the rice and veggies together, i.e. by absorption method. Whereas in the latter, rice and the masala are cooked 70% separately and the remaining is cooked by layering veggies and rice on top of each other in a slow flame. The flavor of spice and masala is very intense in biriyani and much less in a pulav.

**The first pulav method can be used if you are a spicy lover. The second one is very mild and soya can be substituted with veggies also.

**For any rice recipes, soak the basmati rice in water at least for 45 minutes. You can also roast the rice in ghee and then soak it.

**For pulav and briyani, slice the vegetables in bigger size. It should not get smashed in the rice.

**For Briyani, sauté the vegetables very well so that the spices gets coated on the vegetables well.

**For pulav, add the spices in lesser quantity. It should not be very spicy like the briyani.

**Always use a large heavy bottomed pan while preparing pulav or biriyani.

**Soak cottage cheese in warm water before adding it.

**Do not sauté onions golden brown for pulavs. If required, fried onions can be added at garnishing.

**Do not add salt before adding milk. It might curdle.

**Milk is added to retain the color of pulav.