The Malabaris would answer in two words: heavenly and different. After all, the state of Kerala boasts of not one but two biryanis: the Thalassery and Kozikhode biryanis named after two separate districts in Kerala. Like other aspects of Malabari cooking, both biryanis are a delicious mix of Arab and Malayalee influences, giving Malabar biryani the unique status it has achieved today.
Redolent with ghee, cooked in the dum tradition and featuring the distinctive local short-grained rice Kaima, both Malabar biryanis varieties basically feature the same ingredients but differ in their cooking style. The Thalassery method for Malabar biryani has the meat and rice cooked separately, the rice light fried and then slow cooked under pressure (dum).
According to a noted chef and Malabar food ambassador Abida Rasheed, the Kaima rice is the very essence of both the Malabari biryanis. "This rice is unique and apart from Malabar and possibly, Bengal, you won't find it elsewhere. What's more, the Malabar biryani is a perfect fit for everything ranging from mutton to beef to prawns and seer fish. The flavours are subtle and not very spicy for either," she says. "The cooking of the Malabar biryani is slowly catching on, thanks to food tourism, and people are increasingly beginning to wake up to the myriad flavours of this wonderful preparation."
Unlike the Thalassery biryani, the Kozhikode version is served with a hot and sweet date pickle and a raita with tomatoes, coriander and green chillies and Kerala style papaddams.
Also Read: Know more about Malabari cuisine
Hotel Rahmath in Kozhikode that serves up a mean Kozhikode biryani since 1961 is famous for its piping hot preparations that are almost sold out as soon as they are made. Started by Kunchammed Thaivalappil, it is now being looked after by his son Muhammed Suhail. "The soul of this biryani lies not just in its fresh ingredients but its sheer link with the local culture. Please note the Malabari biryani is not like the biryanis up North, but boasts a character of its own. From mutton to prawn, beef and chicken, the biryanis are a departure from what most biryani connoisseurs are used to," he says. Sold at Rs 220 per plate (Malabar mutton biryani), Rs 230 (Malabar prawn biryani), Rs 140 (Malabar chicken biryani) and Rs 100 (Malabar beef biryani), the price belies the subtle flavours that slowly unravel like a magician's trick.
More Biryani Stories
We are big fans of biryani at Living Foodz. Don't forget to check out our other biryani stories:
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The best Awadhi Biryani can still be found in the streets of Lucknow. Wahid Mia’s is one such biryani outlet which was set up in the 1950’s. Check out this story to know more about the biryani that belonged to the nawabs.
The Kayees Biryani belongs to a cafe in Kochi which introduced this biryani in the 1940s. It is so popular that the mutton biryani and chicken biryani get over just a few hours after the cafe opens. Read the full story of Kayees Biryani.
Biryani is a popular non-vegetarian dish in Chettinad, Tamil Nadu. But this biryani from Chettinad has its own distinct flavours setting it apart from the other biryanis you may have tried. Read the full story of Chettinad Biryani.
Biryani was introduced in Kolkata when a Nawab from Awadh made the city his home in 1856. In the Kolkata biryani, you will find golden potatoes and hard-boiled eggs along with meat and rice. To know more about Kolkata biryani and where you can get the best plate of this biryani, read the full story.
Think Hyderabad and the first thing to come to mind is the flavourful biryani that the city is famous for. But did you know there are two popular types of Hyderabadi biryani? Find out what's different about these two types of Hyderabadi biryani.
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