Gold Recipe

Make dough

In a large mixing bowl combine 6 cups all-purpose flour and 1.5 tsp salt. Add 1/2 cup vegetable oil and rub into the flour until the mixture resembles coarse crumbs. Gradually add 1 1/4 cups ice-cold water, mixing until a firm but pliable dough forms. Knead 2–3 minutes, cover with a damp cloth and rest 30 minutes.

Prepare filling

Boil or steam 5 cups diced potatoes until tender; drain and lightly mash leaving some texture. In a large pan heat 1/2 cup vegetable oil over medium heat. Add 2 tsp cumin seeds and 1 tsp mustard seeds; when they sputter add 2 tbsp minced garlic, 2 tbsp minced ginger and 3 chopped green chilies; sauté 1 minute. Add 1 tsp turmeric, 2 tsp ground coriander, 1 tsp garam masala, 1/2 tsp red chili powder and 1.5 tsp salt; stir 30 seconds. Add 2 cups peas and the mashed potatoes; cook 4–5 minutes to combine. Stir in 1 tbsp amchur or lemon juice and 3/4 cup chopped cilantro. Adjust seasoning and cool completely.

Shape and fill samosas

Divide rested dough into 30 equal portions. Roll each portion into an oval about 5" long and 3" wide; cut in half lengthwise to form two semicircles. Take one semicircle, fold into a cone by bringing straight edge corners together and sealing with a little water. Fill cone with 1.5–2 tbsp filling, press top edges to seal fully, ensuring no gaps. Repeat for all samosas. Keep on a tray covered with a damp cloth.

Fry samosas

Heat 2 cups oil in a deep heavy pot to 350°F (175°C) or until a small piece of dough sizzles and browns slowly. Fry samosas in batches (do not overcrowd) 3–5 minutes per batch, turning to brown evenly, until golden and crisp. Drain on paper towels. Keep warm in a low oven (200°F/95°C) if needed for serving.

Marinate paneer

In a large bowl whisk 3 cups thick yogurt, 3 tbsp ginger-garlic paste, 1/4 cup lemon juice, 3 tbsp tandoori masala, 2 tsp red chili powder, 1 tsp turmeric, 1 tsp ground cumin, 2 tsp salt and 4 tbsp vegetable oil until smooth. Gently fold in 4 lbs cubed paneer, 6 cups bell pepper pieces and 6 cups onion wedges until coated. Marinate covered in refrigerator at least 2 hours, preferably overnight.

Assemble skewers

Soak 40 wooden skewers in water 30 minutes to prevent burning. Thread paneer, bell pepper and onion alternately onto skewers, leaving a little space between pieces so heat circulates.

Cook skewers

Preheat oven to 425°F (220°C) and line baking sheets with foil. Arrange skewers on sheet, brush lightly with oil. Bake 12–15 minutes, turning once, until edges are charred lightly. For more authentic char, finish under broiler 2–3 minutes or cook on a hot grill 8–10 minutes, turning and basting with remaining marinade/oil. Remove and rest 2 minutes before serving.

Prepare rice

Rinse 6 cups basmati rice until water runs clear. Soak 30 minutes and drain. In a large stock pot bring 12 cups water to a boil with 4 bay leaves, 12 green cardamom pods, 12 cloves and 4 cinnamon sticks and 2 tsp salt. Add drained rice and cook until rice is 70–80% done (about 6–8 minutes). Drain rice and set aside.

Cook vegetable masala

In a very large heavy pot or Dutch oven heat 1 cup ghee or oil over medium heat. Add 6 cups sliced onions and sauté until deep golden brown, about 12–15 minutes (reserve 1 cup fried onions for garnish). Add 4 tbsp ginger-garlic paste and sauté 1–2 minutes. Add 4 cups chopped tomatoes, 4 tbsp biryani masala, 2 cups yogurt and 3 tsp salt; cook 6–8 minutes until oil separates. Add 12 cups mixed vegetables and cook 6–8 minutes until vegetables are partially tender.

Layer and steam (dum)

Reduce heat to low. Spread half of the vegetable mixture in pot. Sprinkle half of the chopped cilantro and mint. Layer half of the par-cooked rice over vegetables. Drizzle half of the saffron milk over rice. Repeat remaining vegetable mixture, herbs and rice; drizzle remaining saffron milk. Cover pot tightly with a lid (seal edges with dough if desired) and cook on lowest heat for 20–25 minutes to steam (use a heat diffuser or place pot on a griddle). Turn off heat and let rest 10 minutes. Gently fluff rice, garnish with reserved fried onions, cilantro and lemon wedges before serving.

Make cucumber raita

In a bowl combine 4 cups plain yogurt (whisked until smooth) with 2 cups grated and squeezed cucumber. Stir in 1 tsp roasted cumin powder and 1 tsp salt. Chill until service.

Make tamarind chutney

Combine 1/2 cup tamarind concentrate with 1/2 cup jaggery or brown sugar, 1/2 cup water and a pinch of salt in a small saucepan. Simmer 6–8 minutes until slightly thickened. Cool to room temperature.

Make green chutney

In a blender combine 2 cups mint, 1 cup cilantro, 2 green chilies, 2 tbsp lemon juice and 1 tsp salt with 2–3 tbsp water. Blend to a smooth bright green paste. Adjust salt and lemon to taste and refrigerate until service.

Arrange biryani in chafing dishes or large serving trays. Top with reserved fried onions (birista), chopped cilantro and lemon wedges. Place samosas on platters with green chutney and tamarind chutney. Serve paneer tikka skewers on trays garnished with cilantro and lemon. Place raita in bowls. Keep hot items covered and maintain appropriate buffet temperatures. Estimated plating: set up stations so guests can take samosas, tikka, biryani and condiments.