The debate over whether a vegetarian biryani is truly a biryani or simply a vegetable pulao has long divided food lovers. While both dishes feature rice, spices, and a variety of ingredients, celebrated chef Kunal Kapur says the differences run much deeper than many people realize.
Speaking on the Table 1 with Vir Sanghvi podcast, Chef Kunal Kapur broke down the key distinctions between pulao and biryani, explaining that although both are rice-based dishes, their cooking techniques, origins, and flavour profiles are fundamentally different.
Similar Ingredients, Different Techniques
According to Chef Kunal Kapur, the similarities between pulao and biryani largely end with the fact that both are rice dishes.
He explained that pulao originates from the concept of yakhni, a cooking method that involves boiling ingredients together. In a pulao, rice is typically cooked along with vegetables, meat, or stock in a single process, allowing all the flavours to blend gently.
Biryani, on the other hand, derives its name from the Persian term biriyan kardan, which means “to fry” or “to roast.”
The Treatment of Meat Makes the Difference
Chef Kunal believes the biggest distinction lies in how the protein or main ingredient is prepared.
In biryani, the meat is first bhuna—slow-cooked in oil, ghee, and aromatic spices until it develops a deep, rich flavour. This process creates a concentrated masala base that becomes the heart of the dish.
Only after this stage are the rice and meat layered together and cooked further, often using the traditional dum technique, where steam is trapped inside the pot to infuse every grain with flavour.
What Is Bhuna Cooking?
The term bhuna comes from Urdu and Bengali culinary traditions and refers to the process of roasting spices in oil or ghee before slowly cooking meat or vegetables.
This technique develops a thick, intensely flavoured masala and is widely used in Indian, Pakistani, and Bangladeshi cuisine. The slow cooking process allows spices to release their oils and deepen in complexity, creating the signature taste associated with biryani.
Why Vegetarian Biryani Exists
The discussion around vegetarian biryani often arises because many people associate biryani exclusively with meat.
However, chefs point out that the defining factor of biryani is not the ingredient itself but the cooking technique. Whether made with jackfruit, mushrooms, paneer, vegetables, or meat, a dish prepared using the traditional layering and dum-cooking method can still qualify as a biryani.
Popular variations such as jackfruit biryani, morel mushroom biryani, paneer biryani, and mixed vegetable biryani continue to showcase the versatility of the dish.
More Than Just Rice
While pulao is generally lighter, simpler, and cooked in a single pot, biryani is considered more elaborate, involving multiple steps, layered cooking, and a stronger emphasis on aromatic spices and textures.
The result is a dish that is richer, more complex, and often regarded as a celebration meal across many parts of India.
So, the next time the pulao-versus-biryani debate begins at the dining table, remember Chef Kunal Kapur’s simple explanation: the real difference lies not in the rice, but in the way the ingredients are cooked and brought together.