Vegetable Biryani Bol in Clay Pot

Most modern takes on biryani have eliminated the dish’s most important element: “dum-cooking,” or slow-cooking in a clay pot over an open fire. This is just the last step in crafting Biryani Bol’s traditional biryani, however: basmati rice, fresh seasonal vegetables, and classic seasonings like saffron are all sealed into the pot with bread dough before cooking, and once you reheat the clay pot at home and take that first bite you’ll understand the difference.

With critically-acclaimed, always-packed New York restaurants including Adda, Dhamaka, Masalawala, and the Michelin-starred Semma, the Unapologetic Foods restaurant group has changed the way New Yorkers think about Indian food. Their embrace of traditional regional Indian recipes, ingredients, and techniques (and spice levels!) has been nothing short of revolutionary, and they’ve breathed new life into the NYC restaurant scene. Now, with Biryani Bol, they’ve turned their attention to the ultimate Indian comfort food – the homestyle, slow-cooked rice dish biryani.

Spice Level: Moderate