I grew up eating biryani. And while every region of India has its own special way of making it, the addition of potatoes is purely Bengali.
Mom used to prepare goat biryani on special occasions and chicken biryani for those not-so-special days when we still wanted to eat something fancy. She only prepared vegetarian biryani when my more traditional grandma or cousin visited.
It's the perfect one-pot meal and is always shared among family members. Mom would bring the whole pot to the table, where we would eat with conversation and laughter.
The first time I prepared mom’s vegetable biryani recipe after moving to the U.S. was in January 2012, when I made it to celebrate my first job offer with my friends. Since then, whenever my heart cries for Indian cuisine I opt for this recipe rather than trying it from local Indian restaurants. Unlike the kind you would get from a restaurant, my homemade version is less spicy and greasy. —Dolphia Nandi