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The thing about cooking is that you can put whatever you want into your recipe.
“Authentic” recipes never existed- every grandmother out there uses a slightly different recipe to each other.
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Not disputing authenticity of the Kolkata biryani.
It’s just that putting potato in a biryani goes against what the biryani is in rest of India.
It’s been something that’s evolved out of necessity in Kolkata. Potato was added because the cost of meat was prohibitive in those days and was continued.
I think it does add a bit of starchyness but also often adds quite a bit of sweetness too which to me is undesirable.
Do like a variant of the Kolkata style biryani which I make sometimes. It’s like a hybrid style between both Hyderabadi style and Kolkata style.
Basically four major styles of biryani in India (not including Karachi biryani as that’s a Pakistani dish now).
Bengali , Hyderabadi , Lucknow and Kozhikode(Kerala). All have similarities and yet some very important differences
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In news that may very possibly only be of interest to @SBYM and @PeachesEnRegalia , Pot Noodles have been supplanted at the top of the pot snack pile. One of my friends recommended these, and they’ve got a much more intense and authentic flavour than the old favourites.
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The potatoes in my biryani are the best thing in it. Small cubes blanched first then gently fried in ghee and saffron before going in the pot.
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It’s not a done thing in the rest of India.
I like Bengali biryani but it’s not the done thing across India.
I’m a fan of the Cup Noodles from Japan - and Soba variety. My wife like the Itsu ones.
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Looks like I’ll have to find some screwed up kidney friendly noodle thingymebobs at this rate.
I dont fancy my chances.
Taco bar, help yourself while the election action unfolds. Mrs ROTW pulled out all the stops. Daughter home. Steak strips. Chicken. Ground beef. All seasoned to perfection. Soft shell tacos. Hard shell tacos. Tortilla chips. All the trimmings - sautéed peppers, onions, cilantro, queso, three kinds of salsa, avocado, tomato, cheese, etc.
And a sneaky little g&t. I will be asleep long before we know anything of consequence.
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Just did this for lunch. Used skinless haddock fillets and had it with fluffy basmati rice. Divine. 
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You lot complicate indian food way too much. It’s the definition of easy cooking.
Other countries have recipes, too.
Unless you’re the bloke from Goodness Gracious Me… 
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What’s complicated about that ?
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Why even have an oven for that ? Too many dishes etc to wash after.
Maybe but Granny’s gravy recipe was definitive. I just do it differently because I’m a better cook 
Must be racist, surely?
It’s literally done in one dish , and it would be pretty hard to bake it without an oven. 
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Nope. Just a saucepan with a lid would serve the purpose.