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There are a few dishes in India that spark as much intense debate as the veg biryani. Take the name of veg biryani, and someone or the other, without you even finishing the sentence, will say, “That’s a pulao,” with an eye roll. Even after the debate is quite old, the discussion refuses to disappear. It recently reignited when actor Zeenat Aman came to the defence of veg biryani, reminding individuals that food, like culture, develops with those who cook and eat it. Her perspective did not just defend the dish, but it reopened an underlying question that is often left unanswered: What really defines a biryani?
What Makes A Biryani Actually A Biryani?
As per history, biryani is considered to be rooted in Persian roots, which was brought to the Indian subcontinent via Mughal kitchens. The word "biryani" itself is derived from the abbreviation "birian", which means “fried before cooking.” Unlike the regular veg pulao, where rice and ingredients are cooked altogether in a single step, biryani is often characterised by the layering of rice and vegetables followed by slow cooking. This technique is called "dum".
In classic biryani, partly cooked rice is layered over a spiced base (which is traditionally any meat, but it is not necessary), sealed, and let to cook in its own steam. This process creates each grain to cook, making a deep fragrance and a flavour that travels from bottom to top. Going by that definition, biryani is less about what goes within it and more about how it is cooked.
So, if the question is, can vegetables be used in place of meat? Technically, the answer is yes, if the method stays authentic to how the biryani should be made.
(Image credit: Freepik)
Veg Biryani VS Pulao: Why The Confusion Prevails
Pulao is about balance; biryani is about being full of various tastes. Pulao has a gentle taste, aromatic, and is cooked in a single pot for perfect balance. Biryani is layered, has a bold taste and texture, created for contrast. Many so-called “veg biryanis” are a failure because they tend to skip the process and toss the vegetables and rice together like pulao. That shortcut is what fuels scepticism. When done right, however, veg biryani carries the same sophistication, format, and celebratory feel as its non-veg partner.
The debate, then, is not actually about vegetables, but it’s about the process by which they are made.
(Image credit: Freepik)
Tips To Make Restaurant-Like Veg Biryani At Home You Should Keep In Mind
1. Half Boil The Rice
The biryani prepared in the restaurant relies on rice that is only 70% cooked before layering it. This guarantees the grains get fully cooked during the dum process, soaking up flavour without turning them soft or too sticky.
2. Build A Rich, Slow-Cooked Base
Vegetables require depth to substitute the natural juiciness of meat. Use caramelised onions, ginger-garlic paste, yoghurt, and whole spices for this. Cook until the masala begins to release the oil; this is where the flavour-making starts.
3. Choose Vegetables That Can Hold Structure
Use vegetables such as potatoes, carrots, beans, cauliflower, and paneer as they hold their shape and do not turn too mushy. Avoid using any watery vegetables, such as zucchini or mushrooms, in quantity, as they release moisture and undermine the layering effect.
4. Layer With Purpose, Not Convenience
Spread the masala at the bottom, then half-cooked rice, then saffron milk, herbs, and fried onions. Repeat this process until everything is layered. Every layer should feel intentional; this is what separates biryani from being a veg pulao, both visually and aromatically.
5. Seal And Cook On Dum
Cover the top tightly using dough or a heavy lid so that it traps the steam. Cook it on low heat for about 20 to 25 minutes. This final stage matches flavours and will give the signature biryani fragrance when opened.
So, Should Veg Biryani “Count”?
Food habits are rarely fixed. Across India, there are many regional transformations, such as Awadhi, Kolkata, and Malabar, each shaped by regional ingredients according to preferences. Vegetable biryani, when made with the same technique and process, fits the definition. Perhaps the more adequate question is not whether veg biryani even exists, but whether people are ready to judge it by craft rather than just an assumption.
