How does a Mappila (Malabar) biryani cooking technique differ from Hyderabadi? Learn about the unique Kaima/Jeerakasala rice used.
1 Answer
Mappila biryani, made with Kaima rice, uses a dum cooking method where the rice and meat are layered and slow-cooked with steam, while Hyderabadi biryani often parboils the rice separately and then layers it with the meat, sometimes using a 'degh' (large pot) for cooking.
Detailed Explanation:
Mappila biryani, originating from the Malabar region of Kerala, India, is characterized by its use of short-grain, aromatic Kaima or Jeerakasala rice. The cooking process involves layering the rice and meat (typically chicken, mutton, or beef) in a pot. The meat is usually pre-cooked in a masala (spice mixture) before being layered with the rice. The key to Mappila biryani is the 'dum' cooking technique. The pot is sealed tightly, often with dough, and slow-cooked over low heat. This allows the flavors to meld together, and the rice to cook perfectly in the steam generated from the meat and masala. The rice absorbs the flavors of the meat and spices, resulting in a fragrant and flavorful dish.
Hyderabadi biryani, on the other hand, has a distinct cooking style. While variations exist, a common method involves parboiling the rice separately. The meat is also cooked in a rich masala. These are then layered in a 'degh' (a large, heavy-bottomed pot). Saffron-infused milk and fried onions are often added for flavor and aroma. The biryani is then cooked on 'dum,' but the initial parboiling of the rice differentiates it from the Mappila style, where the rice cooks fully with the meat. Hyderabadi biryani often has a more intense and spicier flavor profile compared to the milder, more aromatic Mappila biryani.
Pro Tip:
When making Mappila biryani, ensure the Kaima rice is soaked for at least 30 minutes before cooking. This helps the rice cook evenly and prevents it from becoming mushy during the dum process.