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. <br /> <br />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. <br /> <br />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. <br /> <br />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.

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