How is Mappila (Malabar) biryani different from Hyderabadi biryani? Discover the unique Kaima rice and spice blends used in this Kerala-style dish.
1 Answer
Mappila biryani uses a short-grain, thin rice called Khyma or Jeerakasala, and features a milder spice profile with a prominent sweetness from caramelized onions and dried fruits, unlike the long-grain basmati rice and robust, aromatic spices of Hyderabadi biryani.
Detailed Explanation:
The key differences between Mappila and Hyderabadi biryanis lie in the type of rice used and the intensity of spices.
Rice: Mappila biryani traditionally uses Khyma rice, also known as Jeerakasala rice. This is a short-grain, thin rice variety that gives the biryani a distinct texture and flavor. Hyderabadi biryani, on the other hand, uses long-grain basmati rice, known for its fluffy texture and aromatic qualities.
Spices: Mappila biryani generally has a milder spice profile compared to Hyderabadi biryani. While both use a blend of spices, Mappila biryani often incorporates a touch of sweetness from caramelized onions, raisins, and cashews. The spice blend is less intense, allowing the natural flavors of the meat and rice to shine through. Hyderabadi biryani, in contrast, is known for its robust and aromatic spices, including saffron, cardamom, cloves, and cinnamon, creating a richer and more complex flavor profile. The use of green chilies is also more prominent in Hyderabadi biryani, adding a significant level of heat.
In summary, Mappila biryani is characterized by its short-grain rice and subtle sweetness, while Hyderabadi biryani is defined by its long-grain rice and bold, aromatic spices.
Pro Tip:
When making Mappila biryani, be careful not to overcook the Khyma rice, as it can become mushy. Soaking the rice for a shorter duration compared to basmati rice is recommended.