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Mussels Meat Biryani Recipe

A traditional biryani preparation from the Malabar region of Kerala where mussels are much revered and relished for its unique flavour and taste.

The Malabar style is always a pukki biryani i.e. the seafood/meat and rice is cooked separately and then layered. Dum is applied to meat preparations but not necessarily to seafood ones. It is best to get your fishmonger to clean the mussels for you and use it immediately for the fresh taste.

lunch
Cooking time: 30Min
Serves: 4
Ingredients
Method

#Ingredients:
1. 500 gm cleaned mussel meat
2. 2 tbsp ghee/clarified butter
3. For #marination:
• ½ tsp turmeric powder
• 1 ½ tsp red chilli powder
• ½ tsp fennel/perinjeera powder
• ¼ tsp black pepper powder
• 2 garlic cloves
• ½ inch ginger
• Salt, to season
4. For #biryani #masala:
• 1 tbsp ghee
• 2 tbsp oil
• 4 onions; finely chopped
• 5 garlic cloves; chopped
• 1 inch ginger, chopped
• 3 green chillies; chopped
• 2 ripe tomatoes; chopped
• 2 tbsp mint; finely chopped
• ½ cup coriander leaves; finely chopped
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tbsp curd
• ¼ cup coconut milk
• Salt, to season
5. For the rice:
• 2 ½ cups basmati/long grained rice; washed and soaked
• 1 tbsp ghee
• 3 green cardamom
• 4 cloves
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• Salt, to season
6. For the #garnish:
• ½ cup fried onions
• 2 tbsp cashewnuts
• 2 tbsp raisins
• 1tbsp ghee
• 3 tbsp coriander leaves
• Juice of 1 lemon

#Method:
For the rice:
1. Heat ghee in a large, heavy bottomed pan; lightly fry all the whole spices till fragrant.
2. Next add the washed rice and lightly fry for 2-3 minutes on low heat.
3. Add enough water to just cook the rice (this will vary according to the type of rice you are using) and season with salt.
4. Once the rice is done, keep aside.

For the mussels:
5. Grind all the ingredients listed under No.3 to make the marinade. Marinate the mussels using this and keep refrigerated for at least 30 minutes.
6. Heat 2 tbsp ghee in a pan and lightly fry the mussels; keep aside.
For the #masala:
7. In the same pan that the mussels were fried, heat more ghee and oil. Add the onions and sauté till light brown.
8. Then add the garlic and ginger; continue to sauté till the onions have browned well.
9. Then add the chillies, tomatoes, mint, coriander leaves, turmeric powder and garam masala; cook till the tomatoes have turned mushy and the whole masala comes together.
10. Add curd and the mussels; mix well to combine. Then add enough coconut milk to form a thick sauce; season with salt.
11. Remove from heat and keep aside.
For the #garnish:
12. Heat ghee in a pan, fry the cashewnuts and raisins. Mix with the fried onions and coriander leaves.
To assemble the biryani:
13. Heat a little ghee in a large, heavy bottomed pan.
14. Line a layer of rice at the bottom, then add a layer of the mussels followed by a little of the garnish; repeat and top with the garnish. Squeeze lemon juice on top.
15. Place on low heat covered for about 10 minutes.
16. Serve warm with raita, pappadum and pickle.

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