Biryani Or Pulao? Chef Kunal Kapur Explains Key Differences, Shares Recipe

Celebrity chef and MasterChef India judge Kunal Kapur has explained the key distinction between biryani and pulao, shedding light on a culinary debate that has long intrigued food lovers. Speaking on journalist and author Vir Sanghvi’s podcast Table 1, Kapur said the fundamental difference between the two popular rice dishes lies in the way the meat is prepared before it is combined with rice.

During the May 30 episode of the podcast, Sanghvi remarked that many chefs themselves are often unclear about what truly separates biryani from pulao. In response, Kapur explained that the answer can be traced to the origins of the dishes’ names. According to him, pulao is linked to “yakhni,” a flavourful broth created by boiling meat, while biryani derives from the Persian phrase “biriyan kardan,” which refers to frying or roasting.

Kapur said the distinction becomes evident in the treatment of meat. In a traditional pulao, the meat is boiled to create a stock or yakhni, which is then used to cook the rice. The cooking process allows the flavours of the broth to be absorbed gradually, resulting in a dish that is generally lighter and more subtle in taste. The meat and rice are typically cooked together in a single process.

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By contrast, biryani involves a more elaborate preparation. The meat is first cooked in oil, spices and masalas through a process known as bhunao, which helps develop a richer and more intense flavour profile. The partially cooked rice and spiced meat are then layered together and finished using the dum method, where steam is trapped inside the cooking vessel to allow the ingredients to meld. This technique gives biryani its distinctive aroma, texture and depth of flavour.

The chef’s explanation focused primarily on the non-vegetarian versions of the dishes, where the difference in meat preparation is most evident. While vegetarian adaptations of both dishes are widely consumed across India, traditional culinary definitions often associate biryani with meat-based preparations, whereas pulao can be made with a variety of ingredients, including vegetables.

Kapur’s comments have resonated with food enthusiasts who frequently debate the characteristics of the two iconic dishes. While both biryani and pulao remain beloved staples across South Asia and beyond, his explanation highlights that the distinction goes beyond ingredients and lies in the cooking philosophy itself. Whether one prefers the robust flavours of biryani or the delicate balance of a pulao, understanding the techniques behind each dish offers a deeper appreciation of their rich culinary heritage.

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