Its a about our king of biriyani : Thalassery biriyani.Thalassery is known for its Tellicherry biryani.Unlike different biryani dishes Thalassery biryani is made by kaima/jeerakasala, an Indian sweet-smelling rice rather than the typical basmati rice.The primary contrast between Thalassery biryani and other biryanis is that it use just Khaima/Jeerakasala rice — a short-grain, flimsy rice which is additionally called biryani rice in Kerala. The dish doesn't use basmati rice.

The rice is white, short  grained, slight, yet it is the smell of these rice assortments which make then distinctive.The recipe of Thalassery biryani have clear differences from other biryani variants.

Kaima/jeerakasala rice does not need pre-soaking, water is only used to clean it. After adequate boiling no water should remain 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.

Ghee rice is mixed with masala utilising the dum interaction (a technique for cooking via fixing a top firmly and putting hot charcoal on it). The biryani masala and ghee rice are organized in layers inside the dish. Meat is cooked with masala on sluggish fire; it is layered with rice and the cover of the holder is fixed with maida mixture. Hot coal or charcoal is set then over the top.

Thalassery biryani is a Pakki biryani. There are two sorts of biryani, "Pakki" and "Kacchi". In Pakki style, the ghee rice is added to the completely cooked chicken-masala blend and afterward cooked by the dum cycle, while in Kacchi style the ghee rice is added to the half-cooked chicken and afterward cooked till it is completely cooked or the dum interaction is utilised .

Extraordinarily dressed chicken is filled the masala dish. The chicken is gradually cooked in the masala, and gets mixed well with the juices of masala and flavors.

The Thalassery biryani formula has extra unmistakable highlights; not at all like different biryanis it isn't slick in light of the dum interaction utilized for readiness. A novel mix of flavors is added and the kaima rice likewise adds a remarkable flavor. No oil is utilized to make the chicken, which is added crude into the masala blend.

Ok. Thank you for reading. The recipe of Thalassery biriyani is coming soon in next blog. Keep watching and suoport. Thank you.