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Thalassery biryani
Thalassery biryani () is a rice-based dish blended with spices and chicken. As it is the only biryani recipe in Kerala cuisine, it can also be called ''Kerala biryani''.
The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala ricea short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region because of the influence of the Muslim rulers of Mysore and Arkot.
Thalassery biryani is a cultural embodiment and is reminiscent of foreign influences in Malabar; it is a reminder of the Mughal-Arab cultural influence in North Kerala due to the trade that lasted for many centuries before the 1900s and the emigration to the Middle East of locals from the 1970s onwards. Thalassery sea port was an export trade centre for spices where a convergence of European, Arab and Malabar cultures occurred.〔(【引用サイトリンク】url=http://www.thalassery.info/history.htm )〕
==Etymology==
The name "Thalassery biryani" ((マラヤーラム語:തലശ്ശേരി ബിരിയാണി), (ヒンディー語:त लश्शेरि बिरयानी), (タミル語:தலச்சேரி பிரியாணி), (アラビア語:برياني تلشیری), (ベンガル語:থালস্সের্য বিরিয়ানি)) originates from Thalassery, a town in the coastal Malabar region in North Kerala, India. The word "biryani" is derived from the Persian word ''biryān (n)'' () which means "fried" or "roasted". Biryani was believed to have been invented in the kitchens of the Mughal Emperors; Thalassery biryani is one of many ways of preparing biryani dishes. In the local dialect-Malayalam, there is a small variation in pronunciation. It is called biri-yaa-ni instead of bir-yani〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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