Kallummakkaya Biryani

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Recipe

Ingredients

2 cups	basmati rice
500 grams	kallummakkaya (mussels)
2 tablespoons	ghee
1 large	onion, thinly sliced
2 tablespoons	ginger-garlic paste
2 medium	tomatoes, chopped
2 teaspoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 cup	coconut milk
1 bunch	coriander leaves, chopped
1 bunch	mint leaves, chopped
3 cups	water
—	salt to taste
2 tablespoons	cashew nuts
2 tablespoons	raisins
4	cardamom pods
4	cloves
1	cinnamon stick
2	bay leaves

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Clean the mussels thoroughly and set aside.
3. 3 Heat ghee in a large pan and fry the cashew nuts and raisins until golden. Remove and set aside.
4. 4 In the same pan, add cardamom, cloves, cinnamon, and bay leaves. Sauté for a minute.
5. 5 Add sliced onions and fry until golden brown.
6. 6 Add ginger-garlic paste and sauté until the raw smell disappears.
7. 7 Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
8. 8 Add the cleaned mussels and cook for 5-7 minutes until they are done.
9. 9 Add coconut milk and garam masala, stir well, and cook for another 2 minutes.
10. 10 In a separate pot, bring 3 cups of water to a boil. Add the soaked rice and cook until 70% done. Drain and set aside.
11. 11 Layer the rice over the mussel mixture in the pan. Sprinkle chopped coriander and mint leaves on top.
12. 12 Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes to allow the flavors to meld.
13. 13 Garnish with fried cashew nuts and raisins before serving.