Mildly spiced rice featuring soft boiled potatoes and a hint of kewra water.
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Soak the Basmati rice for 30 minutes, then parboil it with whole spices and salt until 70% cooked; drain and set aside.
Prick the halved potatoes with a fork and marinate them with a pinch of salt and turmeric.
Heat mustard oil in a heavy-bottomed pot and fry the potatoes until they develop a golden crust, then remove them.
In the same oil, add ginger-garlic paste, yogurt, and biryani masala, cooking until the oil separates.
Return the potatoes to the pot with a splash of water, cover, and cook until they are 90% tender.
Layer the parboiled rice over the cooked potatoes, sprinkling fried onions and drizzling ghee between layers.
Pour the saffron milk and kewra water over the top layer of rice for aroma and color.
Seal the pot with dough or a tight lid and cook on very low heat (Dum) for 20 minutes before serving.
