FAQ

What is Kerala's Biriyani rice?

Jeerakasala or Kaima rice, grown predominantly in the district of Wayanad in Kerala, is a great choice with which to make Biryani, because of its unique small grain texture and the flavour. Though small in size it is different from the common small rice used for making other Indian rice dishes. This rice variety is cultivated mostly by the members of the tribal communities in Panamaram, Sultan Bathery and Mananthavady areas in Wayanad.

Another special variety of scented rice from Wayanad district of Kerala is the Gandhakasala rice. Both varieties compete well with known varieties of scented rice like basmati and jasmine rice.

The disease-resistant properties, high nutritional value and fine taste make Jeerakasala the choicest rice for making biriyani during special occasions like wedding.