Dum aloo biryani

Ingredients:

Potato

• 2 tsp coriander seeds
• 2 teaspoons fennel seeds
• 0.5 tsp whole black peppercorns
• 4 whole green cardamom pods
• 2 whole cloves
• 1 whole black cardamom pod
• 1 cinnamon stick
• 2 tbsp mustard oil + extra for deep frying
• 900 g of peeled new potatoes
• 1 tbsp Kashmiri chili powder
• 2 tbsp. warmed oat milk
• 1/8 teaspoon saffron
• 1 cup plain vegan yogurt
• 0.5 tsp ground ginger
• 0.5 tsp cumin seeds (shahi jeera)
• 1/4 tsp ground turmeric
• 1/8 tsp. asafoetida
• 1 tbsp. freshly squeezed lemon juice
• Semi-cooked rice, see recipe below
• Crispy fried onions for serving (store-bought is fine)
• Mint leaves for serving

Semi-cooked rice

• 1.5 tbsp. basmati rice
• 2 tbsp. l. safflower oil
• 4 whole green cardamom pods
• 3 whole cloves
• 2 whole star anise
• 1 bay leaf
• 1 cinnamon stick
• 0.5 tsp cumin seeds (shahi jeera)
• 1/4 cup coarse salt
• Special equipment: deep fat thermometer

Preparation:

1. Preheat oven to 175°C.
2. Combine the coriander seeds, fennel seeds, peppercorns, green cardamom pods, cloves, black cardamom pod, and cinnamon stick in a small skillet. Toast, stirring, over low heat until fragrant, 2–4 minutes. Remove from heat and let cool. Grind in a spice grinder to a fine powder and set aside.
3. Heat 10 cm of mustard oil in a cauldron to 160°C. Meanwhile, pierce the potatoes all over with a fork or sharp knife, then dry them thoroughly. Divide the potatoes into two portions, add them to the hot oil, and deep-fry until 70% done (tender on the outside and barely cooked through). Transfer to a plate lined with paper towels and let cool.
4. Meanwhile, combine the Kashmiri chili powder with 1 cup of water in a small bowl. Combine the oat milk and saffron in another small bowl. Set both bowls aside for 15 minutes.
5. Combine yogurt and ground ginger in a medium bowl. Mix well and set aside.
6. In a deep cast-iron saucepan, heat 2 tablespoons of mustard oil over medium heat. Add the cumin seeds, reduce the heat to low, and cook, stirring occasionally, until fragrant, about 1 minute.
7. Add turmeric, asafoetida, and the spice mixture and mix well. Gradually add the water with Kashmiri pepper and lemon juice and cook until smooth, 30 seconds. Reduce heat, carefully add the yogurt mixture, and mix slowly and continuously. Add the potatoes, season with salt, and cook, stirring occasionally, until the potatoes are fully cooked, 5–7 minutes. Cover and bake for 20 minutes.
8. Spread the half-cooked rice over the potato mixture in an even layer. Drizzle with the saffron mixture. Cover and simmer over low heat until fully cooked, about 20 minutes. Sprinkle with crispy onions and mint leaves.
9. Semi-cooked rice:
   
   Rinse the rice under cold water until the water runs clear. Soak in cold water in a large transparent bowl for 20 minutes, then drain.
10. Meanwhile, pour the oil into a cauldron and heat over medium heat for 2–3 minutes; add the green cardamom pods, cloves, anise, bay leaf, cinnamon, and cumin seeds and cook, stirring occasionally, until the oil is fragrant, about 2 minutes.
11. In a large saucepan, bring 8 cups of water to a boil over high heat and add salt. Add the rice, stir, and cook until some of the rice begins to float to the surface, 8–10 minutes. Drain and spread the rice out onto a rimmed baking sheet, spread it out into an even layer, and let cool. Yields about 3 cups.