Thalassery cuisine

Thalassery Biriyani (Template:Lang-ml) is a rice-based dish made with spices, rice (Khyma rice and NOT basmati rice) and Chicken (Specially cut for biriyani)(Also mutton, fish, eggs or Vegetables could also be varieties).

Etymology

The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular dish in Malabar cuisine. There are similar way of preparations in the region another variety called Kozhikode biryani or Malabar biryani.

In local dialect Malayalam there is a small variation in pronunciation. It is called biri-yaa-ni instead of bir-yani. So it is called Thalassery Biriyani, as the variation in preparation is mainly originated from Thalassery, in Kerala, India.

Difference with other biriyani

The specialty of Thalassery Biriyani is that it uses Small rice variety named Khyma it Do Not use basmati rice.

Thalassery biriyani uses a special fragrant rice called Khyma- A Bangladesh variant of rice. The Khyma rice is also known by the names Kaima/Jeera rice/ Jeerakasala / Jeerakasemba or Bangladeshi Biryani Rice. Unlike other variants the main rice is White in colour, Short or small grains, Very fragrant (most of the varieties do not have fragrance). Usually preparing rice requires pre-soaking for about half hour and draining water after cooking but Khyma rice does not need pre-soaking you need only to wash and clean the rice and draining is not required as the water get evaporated away, so the preparation style is also called dum-biriyani..
Dum is the process of putting the biriyani masala chicken mix and rice in two layers and then sealing the lid of the container with dough (mainly maida is used for making dough) and then fuming coal or any red hot charcoal is put above the lid. The preparation also has a variation the chicken is fried before adding it to the masala. The the chicken gets slowly cooked in the masala, blended well with the juices of masala and spices. This is an exotic dish of Mughal/Arab origin.

Ingredients

Kaima Rice, Chicken, Onion, Ginger, Garlic, Green chilly,Lemon juice, Coriander leaves chopped, Mint leaves,Tomato chopped, Ghee, Oil, Salt to taste, Rose water is mixed with the Biriyani Masala (Garam masala powder, Fennel powder, Cumin powder, Nutmeg powder)and mix for rice consisting of Cinnamon, Cloves, Cardamon and for garnishing and texture Saffron soaked in milk,Cashew nuts and Golden seedless grapes.

In fiction

Thalassery and Kozhikode biriyani preparations are the key theme of the Malayalam movie Ustad Hotel.

See also

Biriyani
Thalassery
Cuisine of Kerala
South Indian cuisine