Kolkata Style Potato Biryani

Ingredients

• 2 cups Basmati rice
• 4 pieces Large potatoes, peeled and halved
• 0.25 cup Mustard oil
• 0.5 cup Yogurt
• 1.5 tablespoons Ginger-garlic paste
• 2 teaspoons Kolkata Biryani Masala powder
• 0.25 cup Saffron strands soaked in warm milk
• 1 teaspoon Kewra water
• 2 tablespoons Mather (Ghee)
• 1 set Whole spices (Cinnamon, Cardamom, Cloves)
• 0.5 cup Fried onions (Birista)
• 2 teaspoons Salt

Instructions

1. 1

   Soak the Basmati rice for 30 minutes, then parboil it with whole spices and salt until 70% cooked; drain and set aside.

2. 2

   Prick the halved potatoes with a fork and marinate them with a pinch of salt and turmeric.

3. 3

   Heat mustard oil in a heavy-bottomed pot and fry the potatoes until they develop a golden crust, then remove them.

4. 4

   In the same oil, add ginger-garlic paste, yogurt, and biryani masala, cooking until the oil separates.

5. 5

   Return the potatoes to the pot with a splash of water, cover, and cook until they are 90% tender.

6. 6

   Layer the parboiled rice over the cooked potatoes, sprinkling fried onions and drizzling ghee between layers.

7. 7

   Pour the saffron milk and kewra water over the top layer of rice for aroma and color.

8. 8

   Seal the pot with dough or a tight lid and cook on very low heat (Dum) for 20 minutes before serving.