MUSSELS BIRIYANI

INGREDIENTS

Mussels - 400 gms

Basmathi Rice - 1 1 / 2 cups

Onion - 2 ( sliced )

Green Chillies - 2 ( sliced )

Tomatoes - 2 ( sliced )

Ginger & Garlic Paste - 1 Tbsp

Red Chilli powder - 2 Tsps

Turmeric Powder - 1 / 2  Tsp

Fennel Powder - 1 Tsp

Garam Masala Powder - 1 TSp

Curd - 2 Tbsps

Coriander Leaves - 1 / 2 cup ( chopped )

Coconut Milk - 3 cups

Salt - to taste

Oil – 3 Tbsps

TO MARINATE

INGREDIENTS

Red Chilli Powder - 2 Tsps

Pepper Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1 / 4 TSp

Fennel Powder - 1 Tsp

Salt - to taste

Oil – to shallow fry

TO TEMPER

INGREDIENTS

Cinnamon - 1 inch piece

Cardamoms - 2

Cloves - 2

Star Anise - 1

METHOD

1. Cook the rice in coconut milk along with salt to 

    taste and keep aside.

2. Marinate the mussels in the above ingredients for

    15 minutes and shallow fry but not crisp.

3. Heat oil in a large pan and temper the whole spices.

4. Add the slice onions and green chillies, saute till onions

    turn golden.

5. Add the ginger and garlic paste and saute till raw smell is

    no more.

6. Add the sliced tomatoes, saute till soft and add the spice

    powders.

7. Saute for 5 minutes and add the curd, mix well.

8. Add the shallow fried mussels and cook till the mixture.

    is dry.

9. Add the chopped coriander and cooked rice and mix well.

10. Serve hot with onion raitha.