Thalassery biryani

Thalassery biryani is a unique culinary specialty from the Thalassery town of Kerala, India. It is a variant of the traditional Biryani, a popular dish in the Indian subcontinent. Unlike other biryanis, Thalassery biryani uses Kaima/Jeerakasala rice instead of the usual Basmati rice.

History

The Thalassery biryani has its roots in the Mughlai cuisine of the Mughal Empire. It was brought to Thalassery by the Mughal soldiers who came to the region. The local people adopted this dish and over time, it evolved into its current form.

Preparation

The preparation of Thalassery biryani involves cooking the Kaima/Jeerakasala rice and meat separately, and then layering them. The meat (usually chicken or mutton) is marinated with spices and then cooked. The rice is cooked with an assortment of spices, and then the two are layered in a handi (a deep, narrow-mouthed cooking pot), with the meat at the bottom. The dish is then sealed and cooked over a low flame until it is ready.

Ingredients

The main ingredients of Thalassery biryani are Kaima/Jeerakasala rice, meat (chicken, mutton, or beef), and a variety of spices including turmeric, cinnamon, cardamom, ginger, garlic, and cloves. It also includes other ingredients like ghee, onions, tomatoes, lemon, yogurt, and coriander leaves.

Serving

Thalassery biryani is typically served with pickle, raita, papadum, and a boiled egg. It is a popular dish during celebrations and festivals in Kerala.

See also

• Hyderabadi biryani
• Lucknowi biryani
• Malabar cuisine

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