Its subtle floral undertones complement the spices and ingredients used in traditional Indian recipes, creating a harmonious blend of flavors. This study was funded by the Australian Research Council and The University of Western Australia (Project ID: DP170100747). Conflict of Interest

This Malabar Biryani recipe is adapted from Neeta Dutta’s ‘1000 Great Indian Recipes: The Ultimate Book of Indian Cuisine,’ which is a great cookbook covering Indian cuisine vastly. I must admit that I have tried a few other recipes from the book. But the Kerala Biryani recipe is a favorite. The grains are short and plump, with a distinct fragrance that fills the kitchen as it cooks. The texture is incredibly soft and tender, almost melting in your mouth with each bite. The taste is subtly sweet, making it a perfect accompaniment to spicy curries and rich gravies. I personally love using Ponni Rice for biryani because of its unique flavor and texture. The grains are slender and aromatic, which adds a delightful taste to the dish.Spices: The lovely aroma comes from using whole spices in this Kerala Biryani recipe. So, make sure that the spices are fresh and in good condition. In case you don’t have saffron, you can also use a pinch of turmeric powder dissolved in water or a yellow edible color. Amritha K. R. (9 October 2013). "Wayanad rice set to boil in Germany". The New Indian Express . Retrieved 4 February 2016. Gobindo Bhog Rice, a popular choice in Bengali cuisine, is known for its unique aroma and delicate texture. As a food enthusiast, I can’t help but rave about this rice variety. The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request. Ethics Statement

An important source of agricultural innovation is the genetic resources conserved by traditional farmers. Section 39(1) (iii) of the PPVFR Act provides that “a farmer who is engaged in the conservation of genetic resources of land races and wild relatives of economic plants and their improvement through selection and preservation” shall be entitled to recognition and reward from the National Gene Fund, established under section 45 of the Act. This is provided that conserved material has been used “as donors of genes” in varieties registrable under the Act.

Wayanad:: A hotspot of wildlifeI and agrobiodiversity in Western Ghats" (PDF). MSSRF, Community Agrobiodiversity Center, Kalpetta. Archived from the original (PDF) on 5 February 2016 . Retrieved 5 February 2016. Indian food culture is as elaborate as its history. It offers you an extensive range of foods that are flavourful, aromatic and varied. If you explore the food culture in depth, you will find every region has something unique to offer. For instance, Kashmir offers Wazwan thali which is meat dominated and has extensive use of saunf and saunth (fennel and dry ginger powder). Likewise, in Bengal, you will find different types of local freshwater fish that are widely consumed. If you go to the Southern region of the country, the food there is majorly prepared in coconut oil, with heavy use of mustard seeds, curry leaves and different types of local chillies. Speaking about South Indian food, we instantly relate it to dosa, idli, appam and Malabar parotta. But, did you know that the cuisine has much more to offer? In fact, different states in Southern India have different types of foods. While some are popular across the globe, some are yet to be explored. Take Neychoru for instance.

KAU and the Wayanad Zilla Nellulpadaka Karshaka Samithi (a farmers' collective), were joint applicants for the geographical indications “Wayanad Jeerakasala Rice” and “Wayanad Gandhakasala Rice” ( The Hindu, 2010). Thirteenth annual Report 2002 - 2003 (PDF). Chennai: M. S. swaminathan research Foundation, Centre for Research on Sustainable Agricultural and Rural Development. p.74. Archived from the original (PDF) on 5 February 2016 . Retrieved 4 February 2016. The decline in cultivation of traditional rice varieties attributable to the constraints identified in Table 5 are supported by Karunakaran (2014) who refers to reduced price expectations, reduced availability of labor, impact of government strategies, agro-climatic conditions, irrigation facilities, expected yield, cost of cultivation and declining soil fertility” ( Karunakaran, 2014, 22). The definition of geographical indications in section 2(3) of the GI Act utilizes the language of TRIPS Article 22.1 in requiring an indication which associates the quality or characteristics of goods with their place of production. The protection under the PPVFR is afforded to a “breeder” or persons claiming through the breeder who is defined in section 2(c) as “a person or group of persons or a farmer or group of farmers or any institution which has bred, evolved or developed any variety.”The three NGOs which were interviewed identified the legislative support for agricultural innovation in the context of their particular missions. Thus, MSSRF utilized the PPVFR Act as a vehicle for genetic resource conservation, but had shifted its focus to conservation of rice within the Indian Biological Diversity Act 2002. Thanal's primary concern was with the promotion of organic rice farming in Kerala and urged practical government support for the cultivation of traditional varieties through the popularization of those varieties in the local markets as well as through the public distribution system of the state and post-harvest support, for storage and processing at the local level and particularly for small scale farmers. Thirunelly Agri Producer Company was primarily concerned with the marketing of rice and urged that government policy for traditional rice should be consistent from year to year and that there should be a guaranteed minimum price. It made no reference to the GIs Act as an aid to traditional rice marketing. Each of these NGOs regarded the intellectual property laws in support of agricultural innovation to be of little effect. Conclusions

T. Nandakumar (13 August 2014). "GI-tagged rice varieties to get a boost". The Hindu . Retrieved 4 February 2016. My family loves rice-based dishes, and it’s a no-brainer that biryani tops the list. Though, it does take some time and effort to make a beautifully fragrant Malabar Biryani too, the beauty of it is that I don’t have to cook anything else with it. It’s a complete meal in itself. Just a simple salad or raita works great with it.

Registration of Farmers' Varieties in Kerala

Curd (Yogurt): If you’re using curd or yogurt instead of coconut milk in the vegetable gravy of this biryani, then make sure to use fresh curd which is not sour. The curd should also be made from whole milk. Do not use fat free curd made from toned milk as it will split while cooking. Basmati rice is known for its long grains and aromatic flavor. I absolutely love using Basmati rice in my biryani recipes. When you cook sona masoori rice, you’ll notice its soft and fluffy texture, making it a great choice for a variety of dishes.