kerala style mussels biryani malabari kadukka biriyani recipe main photo

Yummy Food Kerala Style Mussels Biryani / Malabari Kadukka Biriyani Nigerian Dish

Easy Delicious Kerala Style Mussels Biryani / Malabari Kadukka Biriyani surely is one of my favorite nigerian dish. Its not hard to make Kerala Style Mussels Biryani / Malabari Kadukka Biriyani.

Kerala Style Mussels Biryani / Malabari Kadukka Biriyani

So Tasty Kerala Style Mussels Biryani / Malabari Kadukka Biriyani Nigerian Food

You can simply prepare Kerala Style Mussels Biryani / Malabari Kadukka Biriyani in 27 ingredients and only 4 steps. Here is cooking guidance how you can easily cook that.


1 You need 2 cups of Basmati rice.
2 Approximately 1/2 kg of Mussels meat ,cleaned.
3 You need 3 of Onions, thinly sliced.
4 It’s 1" of Ginger, finely chopped.
5 It’s 5 pods of Garlic , finely chopped.
6 You need 3 of Green chilies, slit lengthwise.
7 You need 2 of Tomatoes, finely chopped.
8 Prepare 1 tsp of Turmeric powder.
9 Approximately 2 tsp of Red chilli powder.
10 Prepare 1 tsp of Fennel powder.
11 Prepare 1 tsp of Pepper powder.
12 You need 1 tsp of Garam masala / whole spice powder.
13 Prepare 1 tsp of Curd.
14 You need 1/2 cup of Coconut milk.
15 Prepare 2 of Bay leaves.
16 Take 4 of Cardamom pods.
17 Approximately 1" of Cinnamon stick.
18 Approximately 2 of Star anise.
19 It’s 4 of Cloves.
20 You need As needed of Ghee/clarified butter.
21 About To taste of Salt.
22 You need 2 tbsp of ghee/clarified butter.
23 Take 1 tsp of Lemon juice.
24 Take 1 handful of Cashews-.
25 About 1 handful of Raisins.
26 Prepare As needed of Oil.
27 Approximately As needed of Water.

Cooking Instructions

Step 1 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..
Step 2 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..
Step 3 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..
Step 4 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..
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