The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, 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 Thalassery biryani[2] (in local dialect, biri-yaa-ni).[3] Unlike other biryani dishes Thalassery biryani is made using kaima/jeerakasala, an Indian aromatic rice instead of the usual basmati rice.[4]
Influences of Arabian and Mughal cultures are evident, especially in the dishes of the Muslim community, though they have also become popular generally.[5]
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 cakes were introduced in 1883.[6][7][8]
Malabar cuisine
Thalassery biryani preparedAleesa (അലീസ), a sweet Ramadan dish that fuses Arabian and Malabar cuisine; in the past, Malabari people introduced this dish even to Karachi, now in Pakistan
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 and Kochi 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.[9][10]
Most dishes of Malabar cuisine, including Thalassery biryani, involve frying in ghee.
There are sweet and spicy variants and they are predominantly non-vegetarian. Some typical examples include ari pathiri, chatti pathiri, coin porottas, kallummakaya (mussels) fry, arikkadukka (stuffed fried mussels) and biryanis with chicken, mutton, prawns, fish and egg, as well as sweeteners such as aleesa[11] and Kadalapparippu ada.[12] The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening.[13][14][15]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
Persian faloodeh
Thalassery faloodha is a regional variant of the Persian dessert Faloodeh. This is a cocktail of fruit salad, dry fruits such as raisins, pistachios, cashews, almonds (badam), rose milk and vanilla ice cream.
Green mussel dishes
The Asian green mussel (Perna viridis) is favored in Thalassery dishes. The mussel is called Kallu-mma-kaya (fruit on the stone) or kadukka. They grow on rocky surfaces in the Arabian Sea.
Other dishes include kallummakaya porichathu (fried mussel), arikkadukka (stuffed-in-shell mussel, steamed and fried), kallumakkaya ularthiyath (mussel stir-fry), kallumakkaya varattiyathu (mussel pickles). Elambakka (clams) are also popular.[16]
Kallummakkaya nirachathu or arikkadukka (mussels stuffed with rice)
The green mussels' popularity led farmers to employ aquaculture in local rivers to increase supplies.[17] Thalassery natives are known for their generous hospitality towards guests.[18]
Thalassery snacks
Another Thalassery dish is kozhi-kkalu,[19] made with sliced tapioca. Pappadam-pazham kuzhakkal and aval um poriyum kuzhakkal are other popular dishes.[18]
Porridges such as mutaari kachiyatu (ragi porridge), are popular.[18]
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 whites. 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. It is a famous Malabar snack often served at weddings, Iftar parties and other festivities. It is prepared by stuffing plantain with flavored coconut (and optionally with egg) and fried in ghee.
Chatti pathiri is similar to lasagne where layers of spiced (masala) 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.
Various Malabar snacks (muttamala, muttamala spread over muttasirka with cherries, unnakkai with coconut filling)
Various Malabar snacks (ottada, pazham nirachath, bread mukkiporichath and chatti pathiri)
Thalassery biryani
Thalassery biryani is a rice-based[upper-alpha 1] dish blended with spices and chicken.[20] As it is the only biryani recipe in Kerala cuisine,[21][upper-alpha 2] it can also be called Kerala biryani.[22] 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 kannur biriyani, malappuram biriyani, ponnani biriyani, kochi kayees biriyani, calicut biriyani, kochi mint biriyani and alapuzha biriyani.[23][24][25][26][27][28][29]
The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala. 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.[30]
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.[31]Thalasserysea port was an export trade centre for spices where a convergence of European, Arab and Malabar cultures occurred.[32]
Etymology
The name "Thalassery biryani" (Malayalam: തലശ്ശേരി ബിരിയാണി, Tamil: தலச்சேரி பிரியாணி, Hindi: त लश्शेरि बिरयानी, Arabic: برياني تلشیری) 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) (بریان) which means "fried" or "roasted".[33]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, there is a small variation in pronunciation. It is called "biri-yaa-ni" instead of "bir-yani".[20]
Thalassery biryani is a 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 (Rama Varma Kulasekhara Perumal) to Islam from Mahodayapuram (Kodungallur) by Malik Deenar and the subsequent conversion of Perumal's sister and nephew residing in Dharmadam (a village located north of Thalassery) 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).[34]
Perumal's nephew Mahabali, is believed to be the first[35]Ali Raja of the Arakkal kingdom (the Sultanate of Lakshadweep and Cannanore), the sole Muslim kingdom of Kerala. The Arakkal kingdom controlled Dharmadam until the formation of Kerala state on 1 November 1956.[36]
The legend shows that these incidents had a significant impact in the introduction of Islamic culture to Thalassery.
In the ancient times, Thalassery—an erstwhile seaport in North Malabar—was geographically in the convergence point of three regional provinces, Chirakkal, Kottayam and Kadathanad. It was also the end point of the "Perya pass" coming from the eastern hilly areas of Coorg and Wayanad making it an important trade center of spices in Malabar.[37]
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.[38]
During the Muslim holy month of Ramzan, Malabar dishes are made in abundant varieties.[39] 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 .[40]
The Mughlai cuisine had a significant influence upon Malabar recipes. Mughali recipes including biryani, kebab and naan spread throughout India.[41] The ingredients included rice, maida, wheat and there was extensive use of ghee (clarified butter) and oils for preparation. Sweet delicacies were made from jaggery (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.[42]
In Islamic food culture non-vegetarian dishes must be halal-compliant,[43][upper-alpha 3] 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
Short-grained thin kaima/jeerakasala rice (left) and long-grained thin basmati rice (right)—kaima/jeerakasala is used to make Thalassery biryani
Thalassery biryani uses a unique, fragrant, small-grained, thin rice variety named kaima[44] or jeerakasala[ml]. 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.[20][45] The recipes and cuisine of Thalassery biryani have clear differences from other biryani variants.[46]
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.[47]
Ghee rice is blended with masala 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 dough or a loin cloth. Hot coal or charcoal is placed then above the lid.[48]
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.[49]
Specially dressed chicken[upper-alpha 4] 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.[20]
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.[upper-alpha 5]
Ingredients
For the recipe, see Thalassery Biryani at the Wikibooks Cookbook subproject
Step 1—Ghee rice, boiling the rice along with spices
Step 2—Ghee rice, frying the rice
Step 3—Fried onions (known as bista), used for garnishing (onion is fried along with cashew nuts and sultana raisins)
Step 4—Biryani Masala, frying onion, spices and tomatoes
Step 5—Biryani Masala, adding spice, mint and yogurt
Step 6—Biryani Masala, adding and mixing chicken pieces
The prepared biryani after garnishing and dum
Accompaniments
Thairu—made from curd, salad (onion, tomato, skinless green cucumber), ginger, mint leaves and curry leaves—is often served with Thalassery biryaniCoconut-mint chammandi (biryani chutney)
Common side dishes served with Thalassery biryani are coconut-mint chammandi (biryani chutney), South Asian pickle and thairu. 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.[68]
Fried Indian anchovy or smelt[n 34] 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.
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 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.[72][73][74][75][76]
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.[1][77]
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.
"April 2009 – We were at the first discussion meeting for Kerala Cafe in Kochi. All the directors arrived and I was meeting most of them for the first time. At lunchtime, biryani packets arrived at the table. It smelt delicious and as I helped myself I asked "where is this biryani from?",.... in two years time we’d be creating Ustad Hotel together!"–Anjali Menon about the film.[78]
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.[79]
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.[80]
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-Agricultural Research Service. Items marked in asterisk (*) are optional ingredients.
↑ Thalassery biryani uses only Kaima/Jeerakasala rice, and does not use basmati rice. Basmati rice is used for variations such as Hyderabadi biryani
↑ (Author)Pratibha Karan; (Title) Biriyani (2009); Topic: List of biriyanis by location.[21] Thalassery biryani is the only biryani variant mentioned in the Kerala section, the rest of the recipes being variations based on change of meat like mutton, prawns, chicken, fish, egg, etc. Variations of the dish may include mutton, fish, eggs or vegetables.
↑ Halal[43] is a religious obligation, an Islamic belief where in the name of The Almighty should be uttered, also water and a little food should be given before cutting the jugular vein by the butcher. Processed non-vegetarian foods sometimes carry "Halal Tags", to help the Muslim consumers.
↑ Chicken Dressing: Chicken is cut into comparatively larger pieces than the ones used for curry. Marination (immersing in water) is done for 20 to 30 minutes. It is then thoroughly cleaned many times ensuring there are no bloodstains on it. Chicken for biryani is cleaned and the skin and other inedible parts are removed and the chicken is cut into pieces. Usually the drumstick (leg portion) is added as it is.[50]
↑ Fresh meat is added directly to the masala. It is important to note that the dish requires no oil for making the chicken base for genuine Thalassery biryani, however some experimental variations in recipes uses fried chicken.
↑ Sunflower Oil can also be used in adequate proportions to reduce the usage of Dalda/ Vanaspati, as a good health choice; however Dalda/ Vanaspati cannot be completely avoided.
↑ There are different varieties of fennel used in food recipes. They are *Cumin-Malayalam: ജീരകം, *Fennel (Sweet Cumin)-Malayalam: പെരും ജീരകം, *Aniseed (Anise)-Malayalam: അനിസ്, *Black Cumin (Black Caraway)-Malayalam: കരിഞ്ജീരകം, *Caraway (Meridian Fennel, Persian Cumin)-Malayalam: ശീമ ജീരകം (സാ ജീരകം). In Thalassery biryani Caraway or Persian Cumin is used[55]
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Korma or qorma is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs or potatoes are also added.
Thalassery, formerly Tellicherry, is a municipality and commercial city on the Malabar Coast in Kannur district in the state of Kerala, India, bordered by the districts of Mahe, Kozhikode, Wayanad, Kasaragod and Kodagu (Karnataka). Thalassery municipality has a population of just under 100,000 as of 2011 census. Thalassery Heritage City has an area of 23.98 square kilometres (9.26 sq mi). Thalassery has an altitude ranging from 2.5 to 30 metres above mean sea-level.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing an authentic chicken tikka masala.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Pashtun cuisine refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products, various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandahar and Mardan are centers of Pashtun cuisine.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The idly sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled with several North Indian street food outlets, most of them established by North Indian migrants themselves. Gujarati and Burmese are also available. Street food in Chennai is so popular that a game had developed based on the TV show The Amazing Race where contestants have to follow clues to street-food spots in the city.
The British had considerable impact on the culture of Thalassery, a city in northern Kerala, India. As an ancient trade center, the trading and business relations that existed with the Europeans and the Arabs brought people and ideas from many other lands to Thalassery. The Christian missionaries and the educational reforms they brought, played an important role in transforming society. The migration to Travancore during Hyder Ali and Tipu Sultan's invasion was another factor, resulting in less social distance between upper and lower castes from the 18th to mid-20th centuries. This effect did not reach the Travancore-Cochin area, which was not under the Madras Presidency, and where inequality was greater in number.
Akhni is a mixed rice dish with its origins among the Bengali Muslims of Chittagong and Sylhet, in eastern Bangladesh. It is often considered to be a particular variation of biryani or polao. The dish is especially popular in restaurants throughout Bangladesh, as well as among the diaspora across the world. The dish is a staple in Chittagong, where it is said to be consumed every week by the average Chittagonian person. During Ramadan, the Islamic month of fasting, the dish is popularly eaten at Iftar meals across Sylhet too.
References
1 2 "Chicken biryani". BBC Good Food. British Broadcasting Corporation. Retrieved 7 August 2013. Nutrient Value of Chicken biryani
↑ Husain, Salma (2008). "Introduction". The Emperor's Table: The Art of Mughal Cuisine (2ed.). Lustre Press. p.0. ISBN9788174364531.
↑ Chandrachud, Sonja (2011). Trouble at the Taj. Penguin Books India. p.193. ISBN9780143331377.
1 2 Hussaini, Mohammad Mazhar (1993). Islamic Dietary Concepts & Practices. The University of Wisconsin – Madison: "The" Islamic Food & Nutrition Council of America. p.53. ISBN9780911119992.
↑ "Nutrient data for 02047, Salt, table". Nutrient Data Laboratory. United States Department of Agriculture-Agricultural Research Service. Archived from the original on 4 February 2016. Retrieved 7 August 2013.
Vinod, Ann (2010). "6, Chicken". Kachi's Kitchen: Family Favorites from Kerala and Tamil Nadu. Bloomington, Indiana, USA: AuthorHouse. p.72. ISBN9781449094232.
Karan, Pratibha (2009). Biryani. Noida, India: Random House India. ISBN9788184002546.
Ishrat Alam, ed. (2004). The Beginner's Cook Book: Cereals And Pulses. Global Vision Publishing House. ISBN9788182200388.
Aji, Suhaina (16 November 2012). "Thalassery_Biriyani". mysingaporekitchen.com/. Archived from the original on 21 September 2013. Retrieved 4 July 2013.
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