Hailing from the Malabar region, the Thalassery Biryani makes use of an indigenous variety of rice - Khyma or Jeeraiasaoa - instead of the basmati rice that is used traditionally. They also use Malabar spices King Prawns, fried onions, fennel seeds, sauteed cashews and spinach., The rice is cooked separately from the prawns and mixed together only at the time of serving
