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Kerala Style Mussels Biryani / Malabari Kadukka Biriyani
Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

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We hope you got benefit from reading it, now let’s go back to kerala style mussels biryani / malabari kadukka biriyani recipe. To make kerala style mussels biryani / malabari kadukka biriyani you only need 27 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Kerala Style Mussels Biryani / Malabari Kadukka Biriyani:
  1. Prepare 2 cups Basmati rice
  2. Get 1/2 kg Mussels meat ,cleaned
  3. Get 3 Onions, thinly sliced
  4. Use 1" Ginger, finely chopped
  5. Provide 5 pods Garlic , finely chopped
  6. Take 3 Green chilies, slit lengthwise
  7. Use 2 Tomatoes, finely chopped
  8. You need 1 tsp Turmeric powder
  9. Prepare 2 tsp Red chilli powder
  10. Provide 1 tsp Fennel powder
  11. You need 1 tsp Pepper powder
  12. You need 1 tsp Garam masala / whole spice powder
  13. Use 1 tsp Curd
  14. You need 1/2 cup Coconut milk
  15. Take 2 Bay leaves
  16. Provide 4 Cardamom pods
  17. Use 1" Cinnamon stick
  18. Prepare 2 Star anise
  19. Provide 4 Cloves
  20. Prepare As needed Ghee/clarified butter
  21. Use To taste Salt
  22. Take 2 tbsp ghee/clarified butter
  23. Take 1 tsp Lemon juice
  24. Provide 1 handful Cashews-
  25. Prepare 1 handful Raisins
  26. Take As needed Oil
  27. You need As needed Water
Instructions to make Kerala Style Mussels Biryani / Malabari Kadukka Biriyani:
  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.

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