Actually the Mutton Biryani came first. Here is the linkHow about the same for mutton biriyani, please do post how is it different from Chicken biriyani, anything other ingredient required?
I am plain too lazy to use a "potli" for spices, though my wife had suggested it a few times.Wah chef! Very nice recipe. In particular I liked the addition of Nutmeg and maze. They add charecteristic flavour. My mother always used to add them to biriyani. Just one suggestion. Instead of boiling spices in water and then straining them away, try to make a small potli of them and leave them in the water till you strain the rice at half cooked state.
Pulav vs Biriyani is a vexed issue like Nikon Vs Canon or Whisky Vs Whiskey and opinions differ, sometimes harshly. Simply put, in biriyani the meat is layered with rice and cooked, either on dum or simply covered. In Pulav, the meat is cooked as curry and rice is added to the masala. Since Pulav originated in Central Asia, naturally it has less strong flavours compared to Biriyani, which developed in India with its wealth of spices. To say Biriyani is rustic because of stronger spices, is to say, Indian palate is more crude than that of Persian or Afghani people. As you move farther down south, the quantity of spices increase. No one will say the South Indians, say Moplas of Malabar or Chettiyars of Chettinad are rustic. It is simply a matter of taste and local availability of spices.I am plain too lazy to use a "potli" for spices, though my wife had suggested it a few times.
One thought comes to my mind, and that is the difference between Pulav and Biryani. As explained by my friend's grand mother who was from a leading Muslim family known for their culinary skill, Pulav has all the taste and aroma of meat without any pieces. That is the rice is cooked in the curry of mutton/chicken cooked to perfection. On the other hand Biryani is a more rustic dish where the meat is cooked and served with the rice itself. According to her, Pulav contains all the best parts of the meat without the meat showing up in the dish, eminently suited for those gastronomes who want to go slow on the meat, but are reluctant to forgo the taste