India's emotion

India is a country that has so much to offer in its platter. Among the thousands of dishes around, biriyani remains undisputed through all these years. There is no specific variety of biriyani commonly in the country. Each state has a biriyani version to which they add a bit of their touch, which helps the biriyani evolve gracefully.

 The authentic biriyani that is been mentioned here is the Malabar biriyani or regionally known as Thalassery biriyani, it was originated first in the Malabar coast of Kerala. Now you know the origin of the name. Biriyani is generally given the names of the places where they are prepared to make it more familiar and popular. Historically, it is said that the biriyani is brought to India from Iran by the Mughal kings during their rule. Biriyani is the most celebrated dish throughout the country.

It is locally said in Kerala that this biriyani can be perfectly cooked only by the Muslims. The Muslims or Mappilas in Kerala are known for their unique style of cooking. Most of the dishes cooked by the Mappilas have the flavor of perfectly blended spices and a touch of sweet which is perfectly balanced throughout the dish. Malabar biriyani is cooked with both lamb and chicken. During the days of Ramzan, there's not even a single house without this dish on their platter. 

What makes this particular biriyani most special is the rice they use. It is known as Kaima (also called as Jeerakasala rice). This rice is different from the other varieties of biriyani rice as it is comparatively small and does not require any soaking before it is cooked. One thing that has to be looked for is when the rice is thoroughly cooked is there should not be any water left in it. This rice varietal cannot be found easily outside the state of Kerala.

When you enter a place where this biriyani is either being served or prepared the aroma just beautifully spreads over the place and your palate tends to taste the flavors from the aroma.  Kerala is typically known for its diverse variety of spices. The essence of this dish lies in saffron, cinnamon, bay leaves, and all the other spices in the right amount including the cashews and raisins. The entire cooking is only carried in ghee, as it tends to add that special flavor and texture. The rice usually appears in half-white color when perfectly cooked. Malabar biriyani stands among one of the best-slow-cooked dishes in Kerala as it takes a maximum of three hours. It is worth all the time. The dish when served is usually topped with deeply fried crispy onions making it more relishing.

This dish has rice which high in carbohydrates and the meat used is a rich form of protein. Each spice contributes to the mineral and vitamins. Fat used here is a healthy fat which is ghee and it can be adjusted through the process according to the requirement. Malabar biriyani can be occasionally enjoyed as it is not extremely spicy or oily.

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