Mar 06, 2024

Chef Kunal Kapur decodes the distinction between pulao and biryani

Siddhartha Jana

Pulao and biryani are highly esteemed dishes in South Asian cuisine, known for their rich flavours and aromatic spices.

Source: Canva

Chef Kunal Kapur explores the origins, lineage, and preparation methods of pulao and biryani to understand their culinary differences.

Source: Canva

While both pulao and biryani are rice dishes cooked using the "dum" method, there are distinct characteristics that set them apart.

Source: Canva

Pulao originated in Central Asia, particularly in modern-day Baghdad, and was first made with meat before spreading to India and Europe.

Source: Canva

Biryani, inspired by pulao, was developed in the royal kitchens of the Mughal Empire, combining Indian spices with Persian pilaf influences.

Source: Canva

The primary difference lies in the cooking methods: meat is boiled with spices for pulao, while it's stir-fried in oil or ghee for biryani, leading to distinct tastes and colours. Additionally, biryani is often layered with rice when prepared in large quantities.

Source: Canva

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