Biryani Pulav is a rich, fragrant, and flavorful one-pot dish that combines the spiciness of biryani with the simplicity of pulao. Whether you’re craving a quick weekday meal or a special weekend feast, this dish is a perfect blend of Indian spices, aromatic rice, and fresh vegetables or meat.
Ingredients for Biryani Pulav
1. Essential Spices:
To achieve the authentic taste of Biryani Pulav, you need the right spices:
- 2 tbsp Ghee or Oil
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1 Cinnamon Stick (1-inch piece)
- 4 Cloves
- 3 Green Cardamoms
- 1 Black Cardamom
- 1 Star Anise
- ½ tsp Mace (Javitri)
- ½ tsp Nutmeg (grated)
- 1 tsp Turmeric Powder
- 1½ tsp Kashmiri Red Chilli Powder
- 1½ tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tbsp Biryani Pulav Masala (from Sparsh Masala)
2. Main Ingredients:
- 2 cups Basmati Rice (soaked for 30 minutes)
- 1 large Onion (thinly sliced)
- 1 large Tomato (finely chopped)
- 1 tbsp Ginger-Garlic Paste
- 1 Green Chilli (slit)
- 1 cup Mixed Vegetables (carrots, beans, peas, potatoes) OR 250g Chicken/Mutton (for a non-veg version)
- 3 cups Water OR 2 cups Water + 1 cup Coconut Milk (for extra flavor)
½ cup Curd (Yogurt)
Salt (to taste)
Step-by-Step Guide to Making Biryani Pulav
Step 1: Prepare the Rice
- Rinse basmati rice 3-4 times until the water runs clear.
- Soak it in water for at least 30 minutes for fluffy rice.
Step 2: Temper the Spices
- Heat ghee or oil in a heavy-bottomed pan or cooker.
- Add cumin seeds, bay leaves, cinnamon, cloves, cardamom, star anise, and mace.
- Let them sizzle for 30 seconds until fragrant.
Step 3: Sauté the Onions & Tomatoes
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until raw smell disappears.
- Add tomatoes and cook until they turn soft.
Step 4: Add Vegetables & Spices
- Add chopped vegetables or chicken/mutton.
Mix in turmeric, chilli powder, coriander powder, garam masala, and biryani pulav masala. - Sauté for 2-3 minutes until spices coat the ingredients well.
Step 5: Add Yogurt & Water
- Stir in curd (yogurt) to enhance the flavor.
Pour water/coconut milk and let it come to a boil.
Step 6: Cook the Rice
- Drain the soaked basmati rice and add it to the pan.
Stir gently to mix everything well.
Cover and cook on low flame for 15 minutes (or pressure cook for 1 whistle). - Let it sit for 5 minutes before opening the lid.
Step 7: Garnish & Serve
- Fluff the Biryani Pulav with a fork.
Garnish with fried onions, chopped coriander, and mint leaves. - Serve hot with raita, pickle, or papad.
Expert Tips for the Perfect Biryani Pulav
🔥 Soaking the rice for at least 30 minutes prevents it from becoming sticky.
🔥 Using ghee instead of oil gives a richer taste.
🔥 Coconut milk adds a slight sweetness and enhances the aroma.
🔥 Do not stir the rice too much after adding it to avoid breaking the grains.
🔥 Adding a squeeze of lemon before serving enhances the flavors.
Variations of Biryani Pulav
- Veg Biryani Pulav – Use paneer or soya chunks for a protein-rich option.
- Chicken/Mutton Biryani Pulav – Use bone-in meat for deeper flavor.
- South Indian Style – Add curry leaves and coconut milk.
- Hyderabadi Style – Add saffron milk and deep-fried onions.
FAQ
Biryani is a layered dish with slow-cooked rice and meat/vegetables, while Pulav is a one-pot dish where rice and spices are cooked together.
Yes! Just pressure cook for 1 whistle on medium flame and let the steam release naturally.
Basmati rice is the best choice as it gives long, fragrant, and fluffy grains.
Yes, you can skip curd and add a little lemon juice or coconut milk for tanginess.
Store in an airtight container in the fridge for up to 2 days. Reheat by sprinkling some water before warming.
Conclusion
Making Biryani Pulav at home is easy and rewarding when you follow the right spices and techniques. This fragrant and flavorful dish is perfect for everyday meals or festive occasions.
