Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kerala style mussels biryani / malabari kadukka biriyani. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Kerala Style Mussels Biryani / Malabari Kadukka Biriyani is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Kerala Style Mussels Biryani / Malabari Kadukka Biriyani is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook kerala style mussels biryani / malabari kadukka biriyani using 27 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kerala Style Mussels Biryani / Malabari Kadukka Biriyani:
- Take 2 cups Basmati rice
- Get 1/2 kg Mussels meat ,cleaned
- Make ready 3 Onions, thinly sliced
- Get 1" Ginger, finely chopped
- Make ready 5 pods Garlic , finely chopped
- Prepare 3 Green chilies, slit lengthwise
- Prepare 2 Tomatoes, finely chopped
- Make ready 1 tsp Turmeric powder
- Prepare 2 tsp Red chilli powder
- Make ready 1 tsp Fennel powder
- Prepare 1 tsp Pepper powder
- Make ready 1 tsp Garam masala / whole spice powder
- Make ready 1 tsp Curd
- Get 1/2 cup Coconut milk
- Prepare 2 Bay leaves
- Prepare 4 Cardamom pods
- Prepare 1" Cinnamon stick
- Make ready 2 Star anise
- Get 4 Cloves
- Get As needed Ghee/clarified butter
- Take To taste Salt
- Prepare 2 tbsp ghee/clarified butter
- Take 1 tsp Lemon juice
- Get 1 handful Cashews-
- Make ready 1 handful Raisins
- Make ready As needed Oil
- Get As needed Water
Instructions to make Kerala Style Mussels Biryani / Malabari Kadukka Biriyani:
- Clean, wash, and drain the rice. Heat ghee in a heavy bottomed vessel and lightly fry the whole spices until fragrant. Add the washed rice and lightly roast for 2-3 minutes on low flame. - Add 4 cups of water along with salt to taste and cook the rice. Once the rice is 90% done, remove it from flame and keep aside.
- In a small bowl, make a smooth paste of turmeric powder, chilli powder, fennel powder, pepper powder, and salt. Marinate the mussels with the prepared paste and leave it aside for 30 mins. Heat oil in a large pan and fry the mussels until brown. Transfer to a plate and keep aside. In the same pan, add more oil if needed.
- Add the sliced onions and saute until golden brown. Add the chopped ginger and garlic and saute until the raw smell goes away. Add the green chilies and tomatoes. Cook until soft and mushy. Add the cooked mussels and fry for 2-3 mins until the masala gets coated well. Add the curd and season with salt. Add the coconut milk and mix well to combine. Cook on low flame until the gravy thickens. Remove from flame and keep aside.
- Heat ghee in a large pan. Fry the cashews and raisins and transfer them into a plate. Line a layer of rice as the bottom layer, followed by a layer of the mussels masala; repeat with the remaining rice and mussels gravy. Garnish with the fried cashews and raisins. Sprinkle lemon juice on top. Cover with a tight lid and cook on low flame for another 10-15 mins. erve warm with raita, pappadum, & pickle.
So that is going to wrap this up for this special food kerala style mussels biryani / malabari kadukka biriyani recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
