Fish and prawn biryani are equally relished. While various other biryanis use the kaima or jeerakasala rice, the Bhatkal biryani, like its Awadhi version, uses only the long-grain basmati rice.

Bhatkal biryani has a pungent flavour which comes from the onion and green chillies which are used as the main ingredients in the meat. This mix is layered with rice, often of the basmati variety.

* I think he missed the legendary ghee-less Bhatkal biryani whose onion rich recipe he described in loving detail * We passed a bakery and I told him about Kochi’s egg puffs — mutta pups for ...

While a debate rages over whether Biryani, the king of South Asian cuisine, originated in Persia (present-day Iran), history suggests that this mixed rice dish has its origins among the Muslims of the ...