Muthuchippikondoru Kinnaram / Kerala Style Clams Biryani

Kakka irachi/elambakka biriyani is a flavorful spice infused rice based dish in Kerala Style that tastes brilliant! 


Basmati rice – 2 cups
Clams meat- 1/2 kg, cleaned
Onions – 4, thinly sliced
Green chilies – 5, finely chopped
Garlic cloves – 5, finely chopped
Ginger – 1″ piece, finely chopped
Tomatoes – 2, finely chopped
Chili powder – 2 tsp
Turmeric powder – 1 tsp
Garam masala – 2 tsp
Cloves – 3
Cardamoms – 5
Cinnamon stick- 1″
Star anise – 2
Mustard seeds-1/2 tsp
Coriander/cilantro leaves – A small bunch, finely chopped
Lemon juice – 1 tbsp
Salt – To taste
Oil- As needed
Ghee – As needed
Water- As needed

Method: Wash and drain the rice. Melt ghee in a heavy bottomed pan. Add the cloves, cardamoms, cinnamon, and star anise. Fry until the aroma release. Add the drained rice and saute for 2-3 mins on medium flame. Add boiled water & salt. Cook on medium flame until the rice is done. Drain and keep it aside. 

Marinate the cleaned clams with half of the spice powders-chili powder, turmeric powder, garam masala, and salt. Keep it aside for 15-20 mins. Heat oil in a pan. Shallow fry the marinated clams until they turn golden brown in color. Drain them on a paper towel and keep aside. In the same pan, add more oil if needed. Splutter mustard seeds. Add the remaining sliced onions and saute until golden. Add the chopped green chilies, ginger, and garlic and saute until the raw smell disappears. Add chopped tomatoes and saute until soft & mushy. Add the fried clams and cook on medium flame for 15-20 mins until the masala is well combined. Remove from flame. In an oven-proof dish, spread a layer of the cooked rice followed by a layer of the clams masala. Sprinkle some chopped coriander leaves and lemon juice. Repeat the process with the remaining rice and clams masala. Cover with an aluminium foil or a tight lid. Bake at 300 degrees for 10-15 minutes. Remove from the oven. Serve hot with raita & pickle.

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