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

Preparation:

• 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.