Recipe: Perfect Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

Kerala Style Mussels Biryani / Malabari Kadukka Biriyani.

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

Ingredients of Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

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

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..