Mussel die hard fans, this is for you guys…
Banging my head for not making this biryani all these years, at the same time dancing to glory after enjoying a whole plate of this biryani. Chicken and mutton biryani are the most famous biryani’s in India, but for me I have a soft corner towards shrimp and king fish biryani. Now, one more favorite I can add: mussel biryani.
Don’t ask me how my weekend was. The laziest weekend ever, blaming on the rainy weather. Just wondering, why does it have to rain most of the time during spring??? Hmm, the good thing was I just lazed at home watching TV, browsing etc. I guess unproductive weekends should be welcomed once in a while. Woke up real late today as the sun kept hiding among the dark clouds and the day felt like night. Even a cup of strong coffee couldn’t activate my foggy brain. When my starving hubby pleaded for a good heavy lunch, I couldn’t resist entering into the kitchen after a few rounds of whining, obviously. Seeing the mussels in the freezer, the idea of making mussel biryani triggered my foggy brain. And it turned out to be the best Sunday lunch.
Mussel Biryani:
Ingredients
For Marinating mussel:
- Mussels, cleaned- 2 pounds or 1 bag
- Chili powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Garam masala- 1/2 tsp
- Fennel powder- 1 tsp
- Salt- to taste
For frying
- Oil- enough to shallow fry mussels
For making the masala:
To grind:
- Garlic, cloves- 5
- Ginger- 2 inch slice
- Green chilies- 3
- Cardamom whole- 3
- Cloves- 2
- Cinnamon- 2 inch slice
Sauteing:
- Onion, cut thin lengthwise- 4
- Curry leaves- 1 sprig
- Tomatoes, chopped-2
- Chili powder- 1/2 tsp
- Fennel powder- 1 tsp
- Yogurt- 3 tbsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
For making Rice
- Basmati Rice- 1 1/2 cups
- Water- 2 1/2 cups
- Garam masala- 1 tsp
- Salt- to taste
Instruction
- Clean the mussels under running water.
- Combine the mussels with the above mentioned “for marinating mussel” ingredients.
- Shallow fry the mussels in oil till golden in color, keep aside on a paper towel.
- Don’t over fry the mussels as it will turn crispy.
- Rinse the basmati rice under running water.
- In a rice cooker: combine rice, water, garam masala and salt, cook till the rice is well done, keep aside.
- In a large wide pan, add 4-5 tbsp of oil used for frying mussels.
- Add onions, curry leaves and little salt, saute till onions turn tender.
- Grind garlic, ginger, green chilies and whole garam masala into a coarse paste.
- Add the ground mixture to the onions, saute for sometime and let onions turn light brown in color.
- Add tomatoes, cook till it gets mashed.
- Add the fried mussels along with chili powder, fennel powder and yogurt to it.
- Combine everything well.
- Let the masala with mussels cook for sometime, the masala shouldn’t be too watery.
- Now, add the cooked rice combining well after each addition.
- Sprinkle with chopped cilantro.
- Remove from the heat and keep it covered for 10 minutes.
- Serve warm along with raita, pickle or papad.
Tips:
- Adjust the spice level according to your needs.
- Mussels, cleaned- 2 pounds or 1 bag
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Garam masala- ½ tsp
- Fennel powder- 1 tsp
- Salt- to taste
- Oil- enough to shallow fry mussels
- Garlic, cloves- 5
- Ginger- 2 inch slice
- Green chilies- 3
- Cardamom whole- 3
- Cloves- 2
- Cinnamon- 2 inch slice
- Onion, cut thin lengthwise- 4
- Curry leaves- 1 sprig
- Tomatoes, chopped-2
- Chili powder- ½ tsp
- Fennel powder- 1 tsp
- Yogurt- 3 tbsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
- Basmati Rice- 1½ cups
- Water- 2½ cups
- Garam masala- 1 tsp
- Salt- to taste
- Clean the mussels under running water.
- Combine the mussels with the above mentioned "for marinating mussel" ingredients.
- Shallow fry the mussels in oil till golden in color, keep aside on a paper towel.
- Don't over fry the mussels as it will turn crispy.
- Rinse the basmati rice under running water.
- In a rice cooker: combine rice, water, garam masala and salt, cook till the rice is well done, keep aside.
- In a large wide pan, add 4-5 tbsp of oil used for frying mussels.
- Add onions, curry leaves and little salt, saute till onions turn tender.
- Grind garlic, ginger, green chilies and whole garam masala into a coarse paste.
- Add the ground mixture to the onions, saute for sometime and let onions turn light brown in color.
- Add tomatoes, cook till it gets mashed.
- Add the fried mussels along with chili powder, fennel powder and yogurt to it.
- Combine everything well.
- Let the masala with mussels cook for sometime, the masala shouldn't be too watery.
- Now, add the cooked rice combining well after each addition.
- Sprinkle with chopped cilantro.
- Remove from the heat and keep it covered for 10 minutes.
- Serve warm along with raita, pickle or papad.
