The eyes of Sayed Safar Ali, 84-year-old owner of Lucky Restaurant, light up when we tell him we want to speak about biryani.

3. Add the curry leaves and all the vegetables, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked. 4. Add coconut milk. Simmer on very low heat (so that the ...

The combination of aromatic rice, whole spices, vegetables and meat cooked in dum style gives birth to a dish that is truly irresistible. Popular legends and theories suggest that biryani originated ...

I found myself in a tiny Kerala enclave in the heart ... I ordered a plate of chicken biryani (₹150), a plate of meat fry (₹100), and one vegetarian thali (₹90). There was fish curry on ...

A traditional recipe made during festivities, perfected with ghee or clarified butter Ingredients 3 cardamoms 8 cloves 2-inch piece of cinnamon 1 kg chicken (cut into 12 pieces) 500 gms onion 3 ...

This shrimp biryani from Kerala uses yoghurt and spices, topped with ghee, cream and milk Ingredients 500gm jeerakasala rice 600gm small shrimps 2 tbsp coconut oil 1 tsp black caraway seeds (shah ...

A simple hotch potch of rice, vegetables and meat with ... own version of the biryani. While the biryani of Hyderabad, Kolkata, Kashmir, Lucknow, and Kerala are the prominent delicacies in the ...

Cooking in tropical Kerala, on India’s southwestern coast ... Otherwise, Stephen argued, “that is not a real biryani.” Sambar, one of the restaurant’s vegetable curries ($5.99 for large; extra-large, ...