Muthuchippikondoru Kinnaram / Kerala Style Clams Biryani


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

  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    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

    Eastern Chili powder – 2 tsp

    Eastern Turmeric powder – 1 tsp

    Eastern 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


  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • 1Wash 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.

    2Marinate 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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