Biryani and pulao are two rice-based dishes that are very close to the desi hearts. Choosing between the two is often torture, but as food aficionados, it is important to be aware of the differences between the two dishes.
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Appearing on the May 30 episode of the podcast Table 1 with journalist and author Vir Sanghvi, celebrity chef and MasterChef India judge Kunal Kapur explained the fundamental element in the cooking process that separates the two dishes.
The difference between biryani and pulao
In his podcast, Vir Sanghvi asked Kunal Kapur about the difference between biryani and pulao, noting that it is “frightening” how many chefs are unaware of the information.
The chef noted that the difference between the two becomes apparent from their names. In his words, “Both of them are rice dishes. A pulao comes from Yakhni. Yakhni is boiling. Biryani comes from biriyan kardan, which means ‘talna’ (being fried). I think the entire essence of the difference between pulao and biryani lies in how the mutton, or meat, rather, is treated.”
It becomes clear that Kunal Kapur is referring to the non-vegetarian versions of both dishes, as the difference between a veg pulao and a biryani (which is inherently prepared with meat) requires no clarification.
“For a biryani, mutton is bhunnod, which means usse tel mein ya masale mein pakaya jata hai (it is cooked in oil and masala). Whereas in a pulao, the meat will always be boiled,” shared the chef.
“Now you would have pulaos that are done jaha pe meat ko aap bhun bhi lo, because hamare koi documentation is tarike se nahi huyi (because we didn’t have any documentation of that sort). So that gentle way of stewing a meat versus shocking it in oil is one of the key differences that make a pulao different from a biryani.”
Kunal Kapur’s easy Muradabadi chicken biryani recipe
Kunal Kapur’s recipe for Muradabadi chicken biryani illustrates his final point well. It is a dish that sits at the crossroads of being labelled as a biryani and a yakhni pulao, but more importantly, it is easy to make and delicious to eat.
He shared the recipe on his blog, and the detailed steps are presented as follows.
Ingredients:
For marination
- Chicken (with bone) – 1 kg
- Salt – to taste
- Lemon juice – 3 to 4 tbsp
- Green chilli paste – 2 tbsp
- Ginger garlic paste – 2 tbsp
- Fennel seed powder – 1 tbsp
- Coriander powder – 2 tbsp
- Javitri – 2 to 3 blades
- Cinnamon sticks – 2
- Bay leaves – 2
- Peppercorns – 10 to 12
- Cardamom – 5
- Cloves – 5
- Nutmeg – ¼
- Curd – 1 cup
For cooking
- Ghee/Oil – 1 cup
- Onion, sliced – 1½ cup
- Water – 2½-3 cups (approx)
- Green chillies, slit – 5 to 6
- Basmati Rice – 2 cups
- Salt – to taste
- Saffron, dissolved – a pinch
Method of preparation
- Marinate the chicken with salt, lemon, ginger-garlic paste, curd, green chilli paste, javitri, star anise, bay leaf, nutmeg, peppercorn, cloves, cardamom, cinnamon, coriander powder, and saunf powder. Mix them together and leave them aside for 30 minutes.
- In a handi, heat oil and add sliced onions. Once they turn brown, remove a little for garnish. In the remaining onions, add slit green chillies and then add the marinated chicken. Cook on high flame for 2 mins, then lower the heat, cover and cook till the chicken is 80 percent done. Do not add water.
- Once the chicken leaves the oil, add water. Once the water comes to a boil, check and adjust the salt, then add the soaked rice. Cook on a high flame until it comes to a boil, then lower the heat, cover, and cook until the rice absorbs all the water.
- Now, garnish the rice with fried onions, ghee, kewra water, and dissolved saffron. Serve warm and enjoy.
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