Biryani, pulao, and rice pilaf are all rice-based dishes, but they differ in their cooking methods, ingredients, and flavours. - Cooking Method: Biryani is typically cooked in layers with partially cooked rice and marinated meat or vegetables, sealed with dough or a tight-fitting lid, and then slow-cooked until the flavours meld together. Pulao and rice pilaf, on the other hand, involve cooking the rice together with the meat, vegetables, and spices in a single pot. - Spices and Flavors: Biryani is known for its complex blend of spices, including aromatic whole spices like cloves, cardamom, and cinnamon, as well as various ground spices. Pulao and rice pilaf generally have a milder flavour profile with fewer spices, allowing the individual flavours of the ingredients to shine through. - Regional Variations: Biryani and pulao have regional variations across different cuisines. Biryani is commonly associated with South Asian cuisine, with different styles like Hyderabadi biryani, Lucknowi biryani, or Kolkata biryani. Pulao is found in various cuisines, including Indian, Middle Eastern, and Mediterranean, with examples like Kabuli pulao, machboos, Kabsa, etc.