page_title: Thalassery cuisine
section_title: Differences from other biryani
hierarchical_section_title: Thalassery cuisine / Thalassery Biryani / Differences from other biryani
caption_attribution_description: English: Comparison of two varieties of rice; Khyma, or kaima, (left) and basmati (right).
context_page_description: Thalassery Cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, that has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
  Thalassery is known for its Tellicherry biriani. Unlike other biriyani dishes Thalassery biryani that is made using Kaima/ Jeerakasala, an Indian aromatic rice instead of the usual basmati rice. The influence of Arabian and Moghul cultures is evident, especially in the dishes of the Muslim community, although many have become popular among all communities.
  Thalassery also occupies a special place in the modern history of Kerala as the pioneer of its bakery industry, since the first bakery was started by Mambally Bapu in 1880 and the western style cakes were introduced in 1883.
context_section_description: Thalassery biryani uses a unique, fragrant, small-grained, thin rice variety named Kaima  or Jeerakasala. This rice even though small in size, is different from the common small rice used in many Indian rice dishes. Kaima/Jeerakasala is not round unlike these common smaller variants and the fragrance of Kaima/Jeerakasala is another distinct feature. Other kinds of rice that could be used are Jeera rice, Jeerakasemba or small Bangladeshi biryani rice. The rice is white, short (small) grained, thin (not plum), but it is the aroma of these rice varieties which make then distinctive. 
  The recipe and cuisine of Thalassery biryani has clear conspicuous differences with other biryani variants. The Kaima/Jeerakasala rice does not need pre-soaking, water is only used to clean the rice. After adequate boiling there should not be any water remaining in the cooking dish as it should have been evaporated completely. This is a major difference from other rice preparation, in which water has to be drained off after cooking.
  The blending of ghee rice with masala is done by the dum process (A method of cooking by sealing a lid tightly and placing hot charcoal on it). The biryani masala and ghee rice are arranged in layers inside the dish. Meat is cooked with masala on slow fire; it is layered with rice and the lid of the container is sealed with Maida dough or a loin cloth. Hot coal or charcoal is placed then above the lid. Thalassery biryani is a Pakki-Biryani. There are two types of biryani; "Pakki" and "Kacchi", In Pakki style, the ghee rice is added to the fully cooked chicken-masala mix and then cooked by the "dum" process; where as in Kacchi style the ghee rice is added to the half cooked chicken and then cooked till it is fully cooked or the dum process is used.
  Specially dressed chicken is poured into the masala dish. The chicken is slowly cooked in the masala, and gets blended well with the juices of masala and spices. The Thalassery biryani recipe has additional distinct features; unlike other biryanis it is not oily because of the dum process used for preparation. A unique blend of spices is added and the Kaima rice also adds a unique flavour. No oil is used to make the chicken, which is added raw into the masala mix.
caption: Short-grained thin Kaima/Jeerakasala rice (left) and long-grained thin Basmati rice (right). Kaima/Jeerakasala is used to make Thalassery biryani.
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