THALASERRY BIRIYANI

THALASERRY BIRIYANI

The prominent cuisine from Thalassery the northernmost town in Kerala is a special biryani with relishing aroma and taste. Made of kaima or biryani rice, authentic masala made of specific spices and dry nuts and stuffed meat, this dish is made especially during the celebration of Eid in Malabar region of Kerala. The dish is especially savoured with curd, lime pickle (naranga achar) and salad.

There are broadly two classes of the non-vegetarian cuisine in Kerala; Malabar cuisine which is from North Kerala and Syrian Christian cuisine which is from the South (Travancore and Kochi regions). The two are clearly distinct from each other; the former has Mughlai-Arab, Portuguese, British, Dutch, Jewish and French influences and the latter includes a mix of Kerala traditional dishes rich in coconut as well as various recipes of Syrian, Dutch, Portuguese or British origin.

                       

                      

Biryani is traditionally seen only as an occasional serving and not as staple food. Breakfast dishes include Pathiri, Orotti etc. The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening.. Biryani was introduced into the region due to the Islamic influence and the recipe gradually evolved into Thalassery biryani.

The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region because of the influence of the Muslim rulers of Mysore and arkot.