Kaima

Kaima rice, also known as jeerakasala rice, is a variety of short-grain, aromatic rice that is primarily grown in the Indian state of Kerala, particularly in the Malabar region. This variety of rice is known for its distinctive aroma and flavor, which has been compared to that of cumin, and it is often used in traditional Malabar cuisine.

One of the key characteristics of kaima rice is that it doesn't require pre-soaking before cooking, unlike many other types of rice. It also has a unique texture when cooked - the grains remain separate, which makes it an excellent choice for dishes that call for distinct, separate grains of rice, such as biryani.

In that regard, kaima is a key ingredient in Malabar biryani, a popular regional dish known for its rich and aromatic flavors. The rice's ability to absorb flavors makes it ideal for this layered, spiced dish. Although kaima rice may not be as internationally well-known as basmati rice, it is highly valued in the regional cuisines where it is used.