Description
Open the doors of your kitchen and your heart to Zabitah, petite grains of delicately flavoured khaima or jeerakasala rice, the very soul of Thalassery biryani. Sourced from traditional gobindobhog farmers of Burdwan who use time-honoured planting, harvesting and storing techniques specific to the grain, this short, full rice variety unique to Kerala and West Bengal imparts a delectable aroma and texture to your dishes. With its plump grains and subtle nuttiness, Jeerakasala is much sought after and prized as the only rice used in Thalassery biryani. Zabitah can also be used to whip up delectable, fragrant desserts like payasam, as well as mildly aromatic pulaos. In short, it is a flavour bomb and your gateway to an extraordinary culinary journey filled with fragrant possibilities.