Mussel Biriyani

by AjeevJohn Thampi
Mussel Biriyani
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Mussels - 1/2 kg
  • Onion(finely chopped, medium) - 6 nos
  • Tomato(finely chopped, medium) - 1 no
  • Garlic paste - 2 tbsp
  • Ginger Paste - 2 tbsp
  • Green chilly paste - 1 tbsp
  • Garam masala powder - 1 tbsp
  • Yoghurt/curd - 4 tbsp
  • Coriander leaves - 1 cup
  • Mint leaves(Pudhina) - 1/2 cup
  • Ghee - 1/2 cup
  • Lime juice - 4 tsp
  • Coconut milk - 1/4 cup
  • Salt(As reqd) -
For garnishing:-
Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Mussels - 1/2 kg
  • Onion(finely chopped, medium) - 6 nos
  • Tomato(finely chopped, medium) - 1 no
  • Garlic paste - 2 tbsp
  • Ginger Paste - 2 tbsp
  • Green chilly paste - 1 tbsp
  • Garam masala powder - 1 tbsp
  • Yoghurt/curd - 4 tbsp
  • Coriander leaves - 1 cup
  • Mint leaves(Pudhina) - 1/2 cup
  • Ghee - 1/2 cup
  • Lime juice - 4 tsp
  • Coconut milk - 1/4 cup
  • Salt(As reqd) -
For garnishing:-
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Marinate mussels with turmeric powder, red chilly powder, ginger-garlic paste , fennel seeds powder and garam masala for 1 hr in a refrigerator.
  2. Fry the marinated mussels in ghee.
  3. Remove them to a plate.
  4. Heat up the same pan.
  5. Add onion and fry, till it turns golden brown.
  6. Add ginger-garlic-chilly paste and fry for 2 mins.
  7. Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
  8. Add yoghurt.
  9. Put the fried mussels in this masala. 10)Pour coconut milk and cook to get a thick masala.
  10. For rice:- 11)Boil water in a vessel.
  11. Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
  12. Cook rice until it is done and drain.
  13. :- Make sure the rice doesn`t get sticky.
  14. For mussels briyani:- 14)Heat a little ghee in a pan.
  15. Put a little of cooked rice and spread 1 tsp of lime juice over it.
  16. Put one layer of the mussels masala above that and repeat the process till the rice and masala are over.
  17. Close the lid tightly and heat on a low flame for about 10 mins.
  18. Mix before serving.
  19. Garnish with cashewnuts, raisins and fried onions.
  20. :- Serve with yoghurt and chutney or pickle.
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