Mussel Biriyani

Mussel is a delicious seafood variety that makes fantastic recipes with great taste. Mussel biriyani is such an awesome unique preparation perfect for a festive dinner at any night of the week. Small type of mussels are used here, you can replace it with any.
Ingredients For Rice:
  1. Basmati rice- ½ cup
  2. Cardamom-3 nos
  3. Clove-3 nos
  4. Cinnamon-1 small inch stick
  5. Bay leaf-1
  6. Chopped carrots- ¼ cup
  7. Salt-to taste
For mussel masala:
  1. Mussels- ½ kg
  2. Onion-2 nos
  3. Tomato-1 small (optional)
  4. Ginger garlic paste-1 tbsp
  5. Green chilly-2 nos
  6. Turmeric powder- ½ tsp
  7. Chilly powder-1tsp
  8. Coriander powder- ½ tsp
  9. Garam masala powder- 1tsp
  10. Fish masala powder- ½ tsp
  11. Pepper powder- ½ tsp
  12. Salt-to taste
  13. Curd-1tbsp
  14. Coriander leaves chopped-2tbsp
  15. Mint leaves chopped -2tbsp
  16. Oil
Ingredients For Garnishing:
  1. Fried onions-1
  2. Fried cashew-10 nos
  3. Fried raisins- 10 nos
  4. Ghee- 2tbsp
  5. Coriander leaves chopped-1tbsp
  6. Mint leaves chopped-1tbsp
  7. Rose water- 1 tsp
  8. Food color-a pinch
  9. Lemon juice-1tbsp
  10. Garam masala- ½ tsp
  • Wash and soak the basmati rice in water for 30 minutes.
  • Clean the mussels and remove impurities.
  • Marinate it with little turmeric powder, chilly powder, pepper powder and salt.
  • Shallow fry it until just cooked. Keep it aside.
  • In the remaining oil sauté onions until golden in color.
  • Add ginger garlic paste and green chilly. Saute for a minute.
  • Add all the powders  one by one in a low flame by mixing well in each addition.
  • Add chopped tomato pieces and sauté until mashed well.
  • Add coriander leaves, mint leaves, curd and fried mussels (keep some for garnishing).
  • Mix well and cook for about 5 minutes.
  • Meanwhile prepare the rice in another pan.
  • Cook the rice with enough more boiling water by adding carrots,cardamom, clove, cinnamon, bay leaf and salt.
  • Cooks it until the rice is cooked its ¾ th.
  • Drain the rice and spread it over the mussel masala.
  • On top of the rice spread the garnishing ingredients.
  • Cover the lid tightly (place a heavy weight on top)  and cooks it for another 30 minutes in a simmer flame.
  • Open the lid after 10 minutes.
  • Serve hot with some pickle and raitha.
Mussel Biriyani Mussel Biriyani Reviewed by fejnaem on 19:30 Rating: 5
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