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Aromatic and colorful, Kolkata Biryani layers basmati rice with spiced vegetables and whole spices for a complete vegetarian feast. This family-friendly dish is perfect for celebrations and everyday meals alike.
Rinse basmati rice thoroughly; soak for 30 minutes, then drain. Bring a large pot of water to a rolling boil, add 1 tsp salt and the soaked rice. Cook until 70% done (al dente), about 8–10 minutes; drain and set aside.
Peel and cube potatoes and carrot. Parboil potatoes and carrots in salted water for 5 minutes. Drain and set aside.
In a heavy-bottomed pan, heat 2 tbsp ghee over medium flame. Add bay leaf, cinnamon stick, cloves, and green cardamom. Sauté until fragrant, about 1 minute.
Add sliced onions and fry on medium-low, stirring, until golden brown (10–12 min). Remove half the onions for garnish.
To the remaining onions, add parboiled potatoes, carrots, green peas, and paneer. Stir in turmeric, biryani masala, 1 tsp salt, and yogurt. Cook over low heat for 7–8 minutes, coating vegetables evenly and ensuring moisture is mostly absorbed.
Layer half the cooked rice over the vegetables. Sprinkle remaining fried onions. Add the second layer of rice. If using, drizzle saffron soaked in 2 tbsp warm milk and rose water for color and aroma.
Drizzle the remaining 1 tbsp ghee on top. Cover tightly with foil or a lid. Cook on very low heat (using a heavy skillet or tawa under the pot if possible) for 20 minutes to allow flavors to meld (‘dum’ cooking). Turn off heat and rest 10 minutes before serving.
