Recipe: Appetizing Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

Kerala Style Mussels Biryani / Malabari Kadukka Biriyani. Free UK Delivery on Eligible Orders Great recipe for Kerala Style Mussels Biryani / Malabari Kadukka Biriyani. #indiankitchen A Malabar speciality, this Kallumakkai biryani guarantees to take your tastebuds to a gourmet's heaven! Clean, wash, and drain the rice. Heat ghee in a heavy bottomed vessel and lightly fry the whole spices until fragrant.

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. You can cook Kerala Style Mussels Biryani / Malabari Kadukka Biriyani using 27 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

1. You need of Basmati rice.
2. It's of Mussels meat ,cleaned.
3. It's of Onions, thinly sliced.
4. Prepare of Ginger, finely chopped.
5. Prepare of Garlic , finely chopped.
6. Prepare of Green chilies, slit lengthwise.
7. It's of Tomatoes, finely chopped.
8. It's of Turmeric powder.
9. Prepare of Red chilli powder.
10. You need of Fennel powder.
11. You need of Pepper powder.
12. Prepare of Garam masala / whole spice powder.
13. Prepare of Curd.
14. It's of Coconut milk.
15. Prepare of Bay leaves.
16. You need of Cardamom pods.
17. Prepare of Cinnamon stick.
18. Prepare of Star anise.
19. You need of Cloves.
20. You need of Ghee/clarified butter.
21. Prepare of Salt.
22. Prepare of ghee/clarified butter.
23. It's of Lemon juice.
24. Prepare of Cashews-.
25. It's of Raisins.
26. It's of Oil.
27. It's of Water.

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. Thalassery biryani recipe with video - Thalassery biryani originated from the malabar region of Kerala and is quite popular for its unique aroma and taste that comes from the unusual variety of rice called Jeerakasala.

Kerala Style Mussels Biryani / Malabari Kadukka Biriyani instructions

1. 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..
2. 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..
3. 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..
4. 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..

See recipes for Malabari Mango Kadhi, Malabari Sulaimani Chai too. I am definitely gonna give this a try. Linger your taste buds with the flavorful combo of fluffy rice and chicken blended in aromatic spices and stuffed into a piece of bamboo log and steamed resulting in rich fragrant biryani! See recipes for Malabari Chicken Biriyani, Malabari Mango Kadhi too. Mussels sauteed with ginger-garlic and spices.