Mussel Biriyani
- Basmati rice- ½ cup
- Cardamom-3 nos
- Clove-3 nos
- Cinnamon-1 small inch stick
- Bay leaf-1
- Chopped carrots- ¼ cup
- Salt-to taste
- Mussels- ½ kg
- Onion-2 nos
- Tomato-1 small (optional)
- Ginger garlic paste-1 tbsp
- Green chilly-2 nos
- Turmeric powder- ½ tsp
- Chilly powder-1tsp
- Coriander powder- ½ tsp
- Garam masala powder- 1tsp
- Fish masala powder- ½ tsp
- Pepper powder- ½ tsp
- Salt-to taste
- Curd-1tbsp
- Coriander leaves chopped-2tbsp
- Mint leaves chopped -2tbsp
- Oil
- Fried onions-1
- Fried cashew-10 nos
- Fried raisins- 10 nos
- Ghee- 2tbsp
- Coriander leaves chopped-1tbsp
- Mint leaves chopped-1tbsp
- Rose water- 1 tsp
- Food color-a pinch
- Lemon juice-1tbsp
- 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
Reviewed by fejnaem
on
19:30
Rating: