Kerala Style Mussels Biryani / Malabari Kadukka Biriyani. How To Make Kerala Style FISH Biryani At Home Recipe In Malayalam #Fish #Biryani #Recipe. This is a truly amazing and delicious version of the classic Indian layered rice dish. Our method is close to the traditional way.
You can have 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
- It’s 2 cups of Basmati rice.
- You need 1/2 kg of Mussels meat ,cleaned.
- You need 3 of Onions, thinly sliced.
- You need 1" of Ginger, finely chopped.
- It’s 5 pods of Garlic , finely chopped.
- Prepare 3 of Green chilies, slit lengthwise.
- It’s 2 of Tomatoes, finely chopped.
- You need 1 tsp of Turmeric powder.
- Prepare 2 tsp of Red chilli powder.
- You need 1 tsp of Fennel powder.
- It’s 1 tsp of Pepper powder.
- Prepare 1 tsp of Garam masala / whole spice powder.
- It’s 1 tsp of Curd.
- You need 1/2 cup of Coconut milk.
- You need 2 of Bay leaves.
- Prepare 4 of Cardamom pods.
- It’s 1" of Cinnamon stick.
- It’s 2 of Star anise.
- Prepare 4 of Cloves.
- It’s As needed of Ghee/clarified butter.
- It’s To taste of Salt.
- Prepare 2 tbsp of ghee/clarified butter.
- You need 1 tsp of Lemon juice.
- It’s 1 handful of Cashews-.
- Prepare 1 handful of Raisins.
- It’s As needed of Oil.
- You need As needed of Water.
A think and small kind of rice called khyma (or jeerakasala) rice are used for Malabar. Kerala Style Chicken Biriyani- chinnuz' I Love My Kerala Food. Biryani became common dish in our life. It`s fixed like Sunday means biryani without any second thoughts.
Kerala Style Mussels Biryani / Malabari Kadukka Biriyani step by step
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..
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..
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..
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..
Searching for different biryani recipes on google is became like a hobby nowadays. While browsing net in wiki came to know about this malabari biryani. It is kerala popular biryani with dry. Thalassery chicken biryani also known as malabar chicken biryani is one of the most popular foods from kerala cuisine made with jeerakasala rice Unlike the other kind of popular biryanis where basmati rice is used, thalassery biriyani is made using a premium quality short grain rice which is also. In Malabar region, fishes like Seer Fish and Pomfret are used for making biriyani dishes.
