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.

Wash and soak rice for about 5-6hr or overnight Coconuts : 4 grated Salt : 1 1/ 2 tsp Method Coarsely grind all the mentioned ingredients together, adding a small amount of water as needed. After ...

* 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 ...