Kallummakaya Biryani

Kallummakaya/ Mussel Biryani

Kallummakaya is delicious non vegetarian food of the Malabar regions of kerala. A very tasty seafood variety that makes fantastic recipes with great taste. Mussel biriyani is such an awesome unique preparation perfect for any festive...

Ingredients
For Marinating mussel
       Mussels, cleaned- 1/2 kg
       Chili powder- 1 tsp
       Turmeric powder- ¼ tsp
       Garam masala- ½ 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 tsp
         Coriander powder- 1tsp
        Fish masala powder- ½ tsp( optional)
        Fennel powder- 1/4 tsp
        Yogurt- 2 tbsp
         Salt- to taste
         Coriander leaves chopped- 1 handful
         Mint leaves chopped -2tbsp
Ingredients For Rice:
          Basmati rice- 1½ cup
          Cardamom-3 nos
          Clove-3 nos
          Cinnamon-1 small inch stick
           Bay leaf-1
           Salt-to taste
Ingredients For Garnishing:
          Fried onions-1
          Fried cashew-10 nos
          Fried raisins- 10 nos
          Ghee- 2tbsp
          Coriander leaves chopped-1tbsp

Instructions:

Clean the mussels under running water. Combine the mussels with the above mentioned "for marinating mussel" ingredients.keep aside for 10 to 15 mn.
Wash and soak the basmati rice in water for 30 minutes.
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.
In the remaining oil sauté onions until golden in color. 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 chopped tomato pieces and sauté until mashed well.
Add coriander leaves, mint leaves, curd and fried mussels (keep some for garnishing). Combine everything well and cook for about 5 minutes.
Meanwhile prepare the rice in another pan.
Cook the rice with enough more boiling water by adding cardamom, clove, cinnamon, bay leaf and salt.
Cooks it until the rice is cooked its ¾ th.
Drain the rice and spread it over the mussel masala.
On top of the rice spread the garnishing ingredients.
Cover the lid tightly (place a heavy weight on top)  and cooks it for another 30 minutes in a simmer flame.
Open the lid after 10 minutes.
Serve warm along with raita, pickle or papad.
Notes
•Adjust the spice level according to your needs.


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