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Mussels Biryani

13 Dec

Serves:2 increase the quantity to suit ur requirement

In my teens mussels would not be available through out the year,it was very seasonal and would be available some other periods of the year but wont be as dense or sweet,these were the ones that were actually wild caught and were the tastiest ones i have eaten my entire life.Unlike how it is eaten in rest of the world,the north malabar way of cleaning and eating mussles is what I consider the best way to eat this intricate sea food.

I have seen that in most of the parts of the world,the mussels are washed when they are closed under running water and steamed either with spices or simply steamed and mussels removed before preparing a dish out of the same.From where I come,cleaning Mussels itself is an art.We do not cook the mussels prior to making  a dish out of it,as we believe that the steaming makes the mussels relieve its sweet water which is then discarded as this will all contain the silt that is deposited on the shell of the mussels.The art of cleaning mussels is a lengthy process and takes time and patience.It s a job I love to do when I am back home and i love the smells of fresh mussels when they are removed from their shell.These days due to lack of time and consumers being more vigilant the fish mongers back home sell mussels that have been relieved from their shell (not the steamed method but the lengthy process) because it is sold by the Kilo unlike before when they were sold my number,when they sell by weight,the shell adds to the weight and the actual flesh density is not known leading to many customers getting cheated,thereby persuading the sellers to pry open and clean the mussels and sell the flesh.Even though this is available,I always ask my dad to get the one with the shell so I can clean it…sometime I think it is stupidity but I just love doing it!.

During the season of mussels,we try all possible combinations of it and BIRYANI is one such ,which we enjoy eating for the sheer pleasure of eating mussels.

Ingredient:

  1. 30-35 small mussles
  2. 1.5 cups raw rice
  3. 3.5 cups water
  4. 2  bay leaves
  5. 3-4 cloves
  6. 5-6 raisins
  7. 2-3 cardamom
  8. 1/2 onion finely chopped
  9. 1 tomato finely chopped
  10. 4 garlic pods finely chopped
  11. 1 green chilly finely chopped
  12. 1″ ginger finely chopped
  13. 1 tsp chilly powder
  14. 1 tsp garam masala powder
  15. 1tbsp yogurt
  16. 2-3tbsp cilantro
  17. salt
  18. oil
  19. ghee
Method:
  1. Prepare the rice and masala separately.For preparing the masala follow the steps below:
  2. Clean and remove mussles from its shell
  3. In a pan add some oil and fry the chopped onion till translucent,add tomato and fry till its leaves oil.Add the ginger,garlic and green chillies chopped and fry till they start leaving oil
  4. To this add the powders,salt,yogurt and mix well.
  5. Add Mussles and simmer for 4-5mts till the gravy thickens
  6. Prepare rice separately by heating some ghee+oil in a pan,frying the spices cloves,cardamom,bayleaves till it imparts an aroma.Add raisins and when they are golden brown ,add the washed rice and fry medium heat till u get a nice aromatic rice .
  7. Add 1:2(rice:water) and cook it for 10-12mts or till rice is almost done.
  8. In microwavable dish place layer of rice ,then a layer of mussles masala and sprinkle cilantro,then another layer rice,masala and cilantro.Do this till u run out of rice,masala and cilantro.
  9. Microwave this on HIGH for 5mts.
  10. Garnish with cilantro
  11. serve hot.

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Posted by on December 13, 2011 in Kerala, Seafood

 

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