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We hope you got insight from reading it, now let’s go back to kerala style mussels biryani / malabari kadukka biriyani recipe. To cook kerala style mussels biryani / malabari kadukka biriyani you need 27 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Kerala Style Mussels Biryani / Malabari Kadukka Biriyani:
- Prepare 2 cups Basmati rice
- Provide 1/2 kg Mussels meat ,cleaned
- Provide 3 Onions, thinly sliced
- Prepare 1" Ginger, finely chopped
- Use 5 pods Garlic , finely chopped
- Get 3 Green chilies, slit lengthwise
- Take 2 Tomatoes, finely chopped
- Use 1 tsp Turmeric powder
- Prepare 2 tsp Red chilli powder
- Get 1 tsp Fennel powder
- Prepare 1 tsp Pepper powder
- Prepare 1 tsp Garam masala / whole spice powder
- Get 1 tsp Curd
- Use 1/2 cup Coconut milk
- Prepare 2 Bay leaves
- Use 4 Cardamom pods
- You need 1" Cinnamon stick
- Use 2 Star anise
- You need 4 Cloves
- Provide As needed Ghee/clarified butter
- Prepare To taste Salt
- Prepare 2 tbsp ghee/clarified butter
- Prepare 1 tsp Lemon juice
- Use 1 handful Cashews-
- Take 1 handful Raisins
- Get As needed Oil
- Get As needed Water
Steps 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.
Awadhi or lucknow style biryani is. By now I have probably tried out all the popular biriyani varities from South India. Malabar fish biryani - Fish dum biriyani Although it is connected with Indian cuisine, Biryani is the most popular rice dish or rice. This Fish Biriyani Kerala Style is a popular Indian dish loaded with flavoursome spices. Though I wish to cater to all kinds of palates, you'll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that's where my roots, trunk and branches are.
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