Udupi-style Rice, Potato, and Mussel Tiella

Ingredients

In this adaptation of the original Italian Tiella di riso, patate e cozze, we incorporate the flavors and ingredients of Udupi cuisine. Instead of using Italian spices and ingredients, we infuse the dish with Udupi's aromatic spices such as mustard seeds, curry leaves, and asafoetida. Additionally, we replace the mussels with fresh local seafood commonly found in Udupi, such as prawns or fish, to suit the taste preferences of the region. We alse have the original recipe for Tiella di riso, patate e cozze, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 medium-sized potatoes, peeled and thinly sliced 2 medium-sized potatoes, peeled and thinly sliced
• 500g fresh mussels, cleaned and debearded 500g fresh mussels, cleaned and debearded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon asafoetida 1/2 teaspoon asafoetida
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked. Drain and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and sauté for a few seconds.
4. 4.
   Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
5. 5.
   Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
6. 6.
   Add the sliced potatoes to the pan and cook until they are slightly tender.
7. 7.
   Now, add the turmeric powder, red chili powder, coriander powder, and asafoetida. Mix well to coat the potatoes evenly with the spices.
8. 8.
   Gently add the cleaned mussels to the pan and cook for 2-3 minutes until they start to open up.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    In a baking dish, layer half of the partially cooked rice. Top it with the potato and mussel mixture, spreading it evenly.
11. 11.
    Add the remaining rice as the top layer and gently press it down.
12. 12.
    Cover the baking dish with aluminum foil and bake for 20-25 minutes until the flavors meld together.
13. 13.
    Remove the foil and garnish with fresh coriander leaves.
14. 14.
    Serve the Udupi-style Rice, Potato, and Mussel Tiella hot and enjoy the flavors of coastal Karnataka.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels that do not open during cooking.
• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking. Soaking the rice helps in achieving fluffy and separate grains.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
• If mussels are not available, you can substitute them with prawns or fish.
• Serve the tiella with a side of coconut chutney or raita for a refreshing accompaniment.
• Make sure to cook the rice until it is only 70% done, as it will continue to cook in the oven.
• Allow the tiella to rest for a few minutes after baking to let the flavors meld together.

Serving advice

Serve the Udupi-style Rice, Potato, and Mussel Tiella as a main course accompanied by a side of coconut chutney or raita. It can also be enjoyed on its own as a flavorful and satisfying meal.

Presentation advice

To enhance the presentation, garnish the tiella with a sprinkle of freshly chopped coriander leaves. Serve it in individual bowls or on a large platter, allowing the layers of rice, potatoes, and mussels to be visible.