date:Aug 07, 2013
you get fish biryanis in South India. The moplah biryani of North Kerala's Malabari Muslims (influenced by Arabic cuisine) has seer fish or prawns.
But perhaps the queen of the Mughlai styles is the Lucknowi 'Dum Biryani' where a cover of atta (flour) is used to seal the handi (vessel) to trap the steam inside and allow the meat and rice to slow cook in its own juices. It is cooked over hot coals. At the end, the dish is as aromatic as it gets and the meat so succulent, it simply falls off the