Kolkata Veg Biryani

Contains: dairy

• Basmati rice

  soaked

  200 g

• Biryani masala

  6 g

• Curd

  80 g

• Ghee

  40 ml

• Ginger-garlic paste

  20 g

• Kewra water

  3 ml

• Milk

  30 ml

• Onion

  sliced

  150 g

• Potato

  halved

  200 g

• Red chili powder

  3 g

• Rose water

  3 ml

• Saffron

  soaked in warm milk

  0.2 g

• Salt

  to taste

• Turmeric powder

  1 g

• Whole spices

  cloves, cardamom, cinnamon, bay leaf

  5 g

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Method

1. 1Soak the basmati rice for 20 minutes, then drain.
2. 2Boil the potato chunks with a little salt and turmeric until nearly tender, then fry in ghee until golden.
3. 3Whisk the yogurt with biryani masala, red chilli powder and a pinch of salt.
4. 4Sauté the sliced onion in ghee until brown and crisp, reserving half for garnish.
5. 5Add ginger-garlic paste to the pan, then the spiced yogurt, and cook to a thick gravy.
6. 6Toss the fried potatoes in the gravy and set aside.
7. 7Boil water with whole spices, cook the rice until 80 percent done, then drain.
8. 8Layer the potato masala and rice, scattering fried onions, saffron milk, rose and kewra water.
9. 9Cover tightly and cook on the lowest heat for 20 minutes to steam.
10. 10Rest for ten minutes, then fluff gently and serve.