The Thalassery cuisine refers to the distinct

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

from

Thalassery Thalassery (), formerly Tellicherry, is a municipality, Commercial City on the Malabar Coast in Kannur district, in the state of Kerala, India, bordered by the districts of Mahé (Pondicherry), Kozhikode, Wayanad, Kasaragod and Kodagu (K ...

town of northern

Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Ca ...

, which 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 '' biryani'' (in local dialect, ''biri-yaa-ni''). Unlike other ''biryani'' dishes Thalassery ''biryani'' is made using ''kaima''/'' jeerakasala'', an Indian aromatic rice instead of the usual '' basmati'' rice. Influences of

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

ian and Moghul cultures are evident, especially in the dishes of the Muslim community, though they have also become popular generally. 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

cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate ...

s were introduced in 1883.

Malabar cuisine

There are broadly two classes of non-vegetarian cuisine in Kerala: Malabar cuisine, which is from North Kerala, and Syrian-Christian cuisine which is from the South (

Travancore The Kingdom of Travancore ( /ˈtrævənkɔːr/), also known as the Kingdom of Thiruvithamkoor, was an Indian kingdom from c. 1729 until 1949. It was ruled by the Travancore Royal Family from Padmanabhapuram, and later Thiruvananthapuram. A ...

and

Kochi Kochi (), also known as Cochin ( ) ( the official name until 1996) is a major port city on the Malabar Coast of India bordering the Laccadive Sea, which is a part of the Arabian Sea. It is part of the district of Ernakulam in the state of ...

regions). The two are clearly distinct: the former has Mughlai-Arab, Portuguese, British, Dutch, and French influences and the latter includes a mix of Kerala traditional dishes rich in coconut, as well as various recipes of Syrian, Jewish, Dutch, Portuguese and British origin. Most dishes of Malabar cuisine, including Thalassery ''biryani'', involve frying in ''

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

''. There are sweet and spicy variants and they are predominantly non-vegetarian. Some typical examples include , , , (

mussel Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which ...

s) fry, (stuffed fried mussels) and with chicken, mutton, prawns, fish and egg, as well as sweeteners such as and ''Kadalapparippu ada''. The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening. ''Biryani'' was introduced into the region due to Islamic influence and the recipe gradually evolved into Thalassery ''biryani''. ''Biryani'' is traditionally seen only as an occasional serving and not as staple food.

Thalassery Faloodha

Thalassery ''faloodha'' is a regional variant of the Persian dessert. This is a cocktail of fruit salad, dry fruits such as

blackcurrant The blackcurrant (''Ribes nigrum''), also known as black currant or cassis, is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, whe ...

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other spe ...

cashew The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genu ...

(''badam''), rose milk and vanilla ice cream.

Green mussel dishes

The Asian green mussel ('' Perna viridis'') cuisines are favored in Thalassery dishes. The mussel is called ''Kallu-mma-kaya'' (fruit on the stone) or . They grow on rocks at the seashore. Other dishes include ''kallummakaya porichathu'' (fried mussel), (stuffed-in-shell mussel, steamed and fried), ''kallumakkaya ularthiyath'' (mussel stir-fry), ''kallumakkaya varattiyathu'' (mussel pickles). ''Elambakka'' (clams) are also popular. KallummakkayaNirachath

The green mussels' popularity led farmers to employ

aquaculture Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lot ...

in local rivers to increase supplies. Thalassery natives are known for their generous hospitality towards guests.

Thalassery Snacks

Another Thalassery dish is ''kozhi-kkalu'', made with sliced

tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America ...

. and are other popular dishes. , , (fried banana filled with grated coconut sugar or jaggery), , , and are other local dishes.

Porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

s such as ( porridge), are popular. ''Muttamala'' and ''muttasirka'' are traditional sweets made using egg, where ''muttamala'' is yellow noodle-like made of egg-yolk and ''muttasirka'' is white-colored, made of

egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms ar ...

s. Typically, ''muttamala'' is spread over pieces of ''muttasirka'', and they are further adorned with cherries. ''Unnakkai'' (ഉന്നക്കായ്‌) also known as ''unnakaya'', ''unnakka'', ''kaai ada'', and ''kaai porichathu'', is a spindle-shaped sweet dessert made of

plantains Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of floweri ...

. It is a famous Malabar snack often served at weddings,

Iftar Iftar ( ar, translit=Iftar Ramadan, إفطار رمضان), also known as (from , , 'breakfast'), (), is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer ...

parties and other festivities. It is prepared by stuffing plantain with flavored coconut (and optionally with egg) and fried in ''

''. ''Chatti pathiri'' is similar to lasagne where layers of spiced (''

masala Masala, Massala or MASALA may refer to: Spice * Masala (spice), any of the many spice mixes used in South Asian cuisine ** Masala chai, a flavoured tea beverage ** Masala incense, Indian incense using a spice mix ** Masala dosa, an Indian dish Pl ...

'') beef or chicken mixture are placed between layers of egg-dipped pancakes and baked in oven. It is especially served in Malabar Muslim weddings and reception parties.

Thalassery Biryani

Thalassery biryani is a rice-based dish blended with spices and chicken. As it is the only '' biryani'' recipe in Kerala cuisine, it can also be called ''Kerala biryani''. Thalassery ''biryani'' is the only type of ''biryani'' in the whole of Kerala which uses Kaima rice for preparation. Other types of Biriyani which uses the same rice and preparation methods but vary a little bit because of addition of some ingredients are , , , , , and . The main difference between Thalassery biryani and other ''biryanis'' is that it uses only Khaima/Jeerakasala ricea short-grain, thin rice which is also called ''biryani'' rice in

. 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. Thalassery ''biryani'' is a cultural embodiment and is reminiscent of foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for many centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards.

sea port was an export trade centre for spices where a convergence of European, Arab and Malabar cultures occurred.

Etymology

The name "Thalassery biryani" ( ml, തലശ്ശേരി ബിരിയാണി, hi, त लश्शेरि बिरयानी, ar, برياني تلشیری, bn, থালস্সের্য বিরিয়ানি) originates from Thalassery, a town in the coastal Malabar region in North Kerala, India. The word "biryani" is derived from the Persian word ''biryān (n)'' () which means "fried" or "roasted". ''Biryani'' was believed to have been invented in the kitchens of the Mughal Emperors; Thalassery ''biryani'' is one of many ways of preparing ''biryani'' dishes. In the local dialect-

Malayalam Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry ( Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam wa ...

, there is a small variation in pronunciation. It is called "biri-yaa-ni" instead of "bir-yani".

Historical and cultural influences

Thalassery ''biryani'' is an strong indication of Islamic cultural influence in the region. The dish is traditional Mappila (Malabar Muslims) or Malabar cuisine. Ancient written records, except in a few treatises by historians, citing the origin of Mappilas are rare. The stories about the conversion of the last Chera Emperor

Cheraman Perumal Perumal (the 'Great One') is the name of a Hindu deity. It was also a medieval Indian royal title of: *Western Ganga dynasty Narayanan, M. G. S. ''Perumāḷs of Kerala''. Thrissur (Kerala): CosmoBooks, 2013. 171. **Sripurusha **Rajamalla **Niti ...

(Rama Varma Kulasekhara Perumal) to Islam from Mahodayapuram (

Kodungallur Kodungallur (; also Cranganore, Portuguese: Cranganor; formerly known as Mahodayapuram, Shingly, Vanchi, Muchiri, Muyirikkode, and Muziris) is a historically significant town situated on the banks of river Periyar on the Malabar Coast in ...

) by Malik Deenar and the subsequent conversion of Perumal's sister and nephew residing in Dharmadam (a village located north of

) are generally believed to be the origin of Islam in North Malabar. Perumal is believed to have left Kerala from an erstwhile feudal province in the region named ''Poyanad'' (Poya Nadu, "The province from whence he left") which lies in between the Thalassery and Kannur ''taluks'' (governed by local chieftains named Randuthara Achanmar before 1947). Perumal's nephew Mahabali, is believed to be the first

Ali Raja The Sultan Ali Raja or Ali Raja or Adi Raja was the title of the Muslim king of Arakkal kingdom from the sixteenth to early nineteenth century. Arakkal dynasty Reigning rajas and beebis * Ali Raja Ali I (1545–1591) * Ali Raja Abubakar I (1591– ...

of the

Arakkal kingdom Arakkal Kingdom was a Muslim kingdom in Kannur town in Kannur district, in the state of Kerala, South India. The king was called Ali Raja and the ruling queen was called Arakkal Beevi. Arakkal kingdom included little more than the Cannanor ...

(the Sultanate of

Lakshadweep Lakshadweep (), also known as Laccadives (), is a union territory of India. It is an archipelago of 36 islands in the Arabian sea, located off the Malabar Coast. The name ''Lakshadweep'' means "one lakh islands" in Sanskrit, though the Lac ...

and Cannanore), the sole Muslim kingdom of Kerala. The Arakkal kingdom controlled Dharmadam until the formation of Kerala state on 1 November 1956. The legend shows that these incidents had a significant impact in the introduction of Islamic culture to Thalassery. In the ancient times, Thalasseryan erstwhile seaport in North Malabarwas geographically in the convergence point of three regional provinces, Chirakkal,

Kottayam Kottayam () is a municipal town in the Indian state of Kerala. Flanked by the Western Ghats on the east and the Vembanad Lake and paddy fields of Kuttanad on the west. It is the district headquarters of Kottayam district, located in south ...

and

Kadathanad Kadathanadu (Vatakara) was a former feudatory (of Kolathunad) city-state in present-day Kerala, on the Malabar Coast. The region is most known for being the area where the events of the ''Vadakkan Pattukal,'' a set of warrior ballads from Kerala, ...

. It was also the end point of the "Perya pass" coming from the eastern hilly areas of

Coorg Kodagu (also known by its former name Coorg) is an administrative district in the Karnataka state of India. Before 1956, it was an administratively separate Coorg State, at which point it was merged into an enlarged Mysore State. It occupies ...

and Wayanad making it an important trade center of spices in Malabar. Arab traders, Arkot rulers and the invasion of Sultanate of Mysore were other important factors which introduced and developed various Islamic culture in the region. During the Muslim holy month of Ramzan, Malabar dishes are made in abundant varieties. The Muslim community of Malabar differs culturally; the lifestyle of the trader communities near the coastal towns differs from that of the farming communities in the inland and hilly areas. Malabar cuisine varies throughout the region. In the modern era as communication improved exponentially, the differences of culture between coastal and hilly area became inconspicuous resulting in the amalgamation of food culture within the Muslim community in Malabar . The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including '' biryani'', ''

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

'' and ''

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

'' spread throughout India. The ingredients included rice, ''maida'', wheat and there was extensive use of ''

'' (clarified butter) and oils for preparation. Sweet delicacies were made from

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and ...

(unrefined sugar). Most of these dishes are non-vegetarian; chicken, mutton, lamb and beef are used but pork is not consumed due to religious regulations. Dishes range from mild to extremely spicy, and the dishes have distinct aromas. In Islamic food culture non-vegetarian dishes must be '' halal''-compliant, as required for Muslims by religious directive. Malabar Mappila dishes are preferred by some societies to be compliant with the ''halal'' method of food processing.

Differences from other biryani

Thalassery '' biryani'' uses a unique, fragrant, small-grained, thin rice variety named ''kaima'' or '. 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 other common smaller variants, and its fragrance 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 plump), but it is the aroma of these rice varieties which make then distinctive. The recipes and cuisine 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 Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

'' rice is blended with ''

'' using 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 Maida may refer to: People * Maida Abdallah (born 1970), Tanzanian politician * Maida Arslanagić (born 1984), Croatian handball player * Maida Bryant (1926–2016), New Zealand nurse, politician and community leader * Maida Coleman (born 1954), ...

'' 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, whereas 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.

Ingredients

For the recipe, see Thalassery biriyani in dining table

*''Khaima'' (''jeerakasala'') rice-Khaima rice'', group= n *Chicken-Chicken'', group= n *Onion-

Onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

'', group= n *Ginger-

Ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

'', group= n *Garlic-

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

'', group= n * Green chilli- Green chili'', group= n *Lime juice-

Lime (fruit) A lime (from French ''lime'', from Arabic ''līma'', from Persian ''līmū'', "lemon") is a citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees ...

'', group= n *Shallot- Shallot'', group= n *Coriander leaves-

Coriander Coriander (;

leaves '', group= n *Mint leaves-

Mint leaves ''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs nat ...

'', group= n *Tomato-

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

'', group= n *''

''-

'', group= n *Hydrogenated vegetable oil (''vanaspati'')- Dalda (Vanaspati)'', group= n *Coconut oil-

Coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

oil'', group= n * Edible rose water- Edible rose water'', group= n *

Curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

or yoghurt-

/ diluted

Yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

'', group= n *Table salt-Table salt '', group= n *Spices: ''

Garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

'' powder-Garam (Curry) masala '', group= n, Persian cumin (caraway)- Persian Cumin (Caraway)'', group= n,, *Fennel (Sweet Cumin)- ml, പെരും ജീരകം, *Aniseed (Anise)- ml, അനിസ്, *Black Cumin (Black Caraway)- ml, കരിഞ്ജീരകം, *Caraway (Meridian Fennel, Persian Cumin)- ml, ശീമ ജീരകം (സാ ജീരകം). In Thalassery biryani Caraway or Persian Cumin is used mace- Mace '', group= n,

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

powder-

Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

powder'', group= n, red

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili ...

-Red chili powder'', group= n,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

powder-

Black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

powder'', group= n, crushed curry leaves (optional)- Curry leaves'', group= n

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

Cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

'', group= n,

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

Cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

'' , group= n,

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

'', group= n, Malabar leaf (Indian bay leaf)-

Bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

'', group= n, Indian white

poppy seed Poppy seed is an oilseed obtained from the opium poppy ('' Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countri ...

(''kaskas'')- Poppy seeds'', group= n and for garnishing and texture

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

Saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

'', group= n soaked in milk, pinch of artificial food colour, yellow or orange; and fried (coconut oil) mix of

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

cashew nut The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...

s-Cashew nuts'', group= n and ''kismis'' ( sultana

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...

s)- Sultana(Thompson Seedless) raisins '', group= n,

star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resemb ...

Star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resemb ...

, group= n (optional). File:The making of Biriyani-Boiling the rice-Step1.jpg, ''Step 1''—''Ghee'' rice, boiling the rice along with spices File:The making of Biriyani-Frying the rice-Step 2.jpg, ''Step 2''—''Ghee'' rice, frying the rice File:Fried Onions.jpg, ''Step 3''—Fried onions (known as ''bista''), used for garnishing (onion is fried along with cashew nuts and sultana raisins) File:The making of Biriyani-Biriyani Masala-Step1.jpg, ''Step 4''—''Biryani Masala'', frying onion, spices and tomatoes File:The making of Biriyani-Biriyani Masala-Step2.jpg, ''Step 5''—''Biryani Masala'', adding spice, mint and yogurt File:The making of Biriyani-Biriyani Masala-Step3.jpg, ''Step 6''—''Biryani Masala'', adding and mixing chicken pieces File:Prepared Thalassery Biriyani.jpg, The prepared ''biryani'' after garnishing and ''dum''

Accompaniments

Common side dishes served with Thalassery ''biryani'' are coconut-mint ''chammandi'' (''biryani

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

''), South Asian pickle and '' raita''. After the meal, hot lime-black tea (known among the Muslim community as ''sulaimani'') is served; this adds a special taste after the main course and is an aid to digestion. Lime tea is a common "afters" in the Malabar region, especially with a rice-based main course. Fried Indian anchovy or

smelt Smelt may refer to: * Smelting, chemical process * The common name of various fish: ** Smelt (fish), a family of small fish, Osmeridae ** Australian smelt in the family Retropinnidae and species ''Retropinna semoni'' ** Big-scale sand smelt ''A ...

'', group= n can be served as a starter if required and this is garnished with chopped onion, curry leaves and lime juice squeezed over it. Fried chicken in smaller pieces is also seen in some fiestas as accompaniments or as starters. ''Daahashamani'' water, a medicated herbal water, is preferred to be used when drinking water with ''biryani''. ''Daahashamani', group= n is an

ayurvedic Ayurveda () is an alternative medicine system with historical roots in the Indian subcontinent. The theory and practice of Ayurveda is pseudoscientific. Ayurveda is heavily practiced in India and Nepal, where around 80% of the population repo ...

medicine and natural thirst reliever and digestive aid prepared by mixing dry ginger'', group= n,

coriander Coriander (;

seeds, mimosa catechu'', group= n, sapanwood'', group= n,

vetiver ''Chrysopogon zizanioides'', commonly known as vetiver and khus, is a perennial bunchgrass of the family Poaceae. Vetiver is most closely related to '' Sorghum'' but shares many morphological characteristics with other fragrant grasses, such a ...

'', group= n, puncturevine'', group= n and sandal wood, it is usually available in local markets.

Popularity

Thalassery ''biryani'' is popular and is often served in Malabar in weddings and other celebrations and parties, and is an unavoidable dish for the Muslim community. Even though ''

sadya Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is ...

'' is the traditional cuisine for Hindu weddings in the region, some Hindus and Christians often serve ''biryani'', mainly because it is easier to prepare than other main course dishes and is a complete food that avoids the extra effort of making curry.

Nutrition

Thalassery ''biryani'' is rich in nutrients as it is a rice-spice dish. It is high in proteins and carbohydrates, and is also a source of minerals and vitamins. Nutritional value (according to U.S Dept. of Agriculture) of the spices is mentioned in the notes. The dish contains unsaturated and saturated fats; the amount of saturated fat can be reduced by adjusting the quantities of hydrogenated vegetable oil (''vanaspati'') and ''ghee''.

In fiction

The Malayalam movie '' Ustad Hotel'' is based on the preparation of Malabar ''biryani''. The film is about a restaurant that specialises in Malabar cuisines made without adulteration and based on traditional recipes. The film shows customers choosing the restaurant for its authentic dishes. The fictional restaurant depicted in the film is a prominent destination for food lovers as the cuisine is based on genuine Malabar cuisine. The restaurant serves their flagship dish—Thalassery ''biryani''—to all customers who come there for the first time, so admiring the dish that whenever they come back to the city they choose this restaurant and order it again. The film shows the importance of fiesta in Malabar culture. Making the uniqueness of Malabar ''biryani'' the theme of a blockbuster film shows how important the dish is in the Malabar region and throughout Kerala.

Notes and references

Notes

:Name of ingredients and their corresponding nutritional value (Link to this is given as highlighted superscript). Data reference: Nutrient Data Laboratory,

United States Department of Agriculture The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...

Agricultural Research Service The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with ext ...

. Items marked in asterisk (*) are optional ingredients.

References

Bibliography of notable references

* * * * * * * * * *

External links

* {{Chicken dishes, state=collapsed Indian rice dishes South Indian cuisine Kerala cuisine Indian chicken dishes South Asian cuisine Thalassery Culture of Kannur district