In the flavorful world of Indian cuisine, few debates are as heated as this: Is veg biryani really biryani-or is it just pulao in disguise? The question has stirred countless arguments at dinner tables, food forums, and even among professional chefs.

Biryani purists insist that the dish is defined by meat slow-cooked with rice using the traditional dum method. To them, biryani without meat is like tea without leaves. They argue that what’s often called “veg biryani” lacks the richness and depth of flavor that only meat can bring, making it closer to pulao, which is typically cooked all together in one pot.

But vegetarian food lovers and modern chefs push back. They claim biryani is about the technique, not the protein. When vegetables are layered with rice, infused with saffron, fried onions, and whole spices, and then slow-cooked dum-style, the result can be just as complex and delicious. Regional dishes like kathal (jackfruit) biryani or soya biryani prove that flavor doesn’t have to come from meat.

So what’s the verdict? It depends on how it’s made. A one-pot mix of rice and veggies? Likely pulao. A layered, slow-cooked masterpiece? Veg biryani has earned its name.

At the end of the day, whether you call it biryani or pulao, one thing’s for sure: if it tastes good, it’s worth every bite.