Crab Biriyani

Crab BiriyaniIngredients

For crab masala:-

  • 8 medium sized crabs cleaned and cut into pieces)
  • ½ cup curd/yogurt
  • 4 medium sized onions – finely chopped
  • 2-3 tomatoes – finely chopped
  • 4 green chilies
  • 2 tbsp ginger-garlic paste
  • ½ cup mint leaves
  • Cilantro/Coriander leaves: ½ cup chopped)
  • 2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp coriander powder
  • salt to taste
  • Coconut milk 1 cup(optional)

For Rice:–

  • 2 and 1/2 cups basmati rice/jeera rice/kaima rice
  • 1 small bay leaf
  • 2 to 3 green cardamoms
  • 2-3 cloves
  • 2 tbsp ghee
  • Half of an onion thinly sliced
  • ½ tsp shahi jeera
  • 1 tsp lemon juice
  • 2 tbsp chopped coriander
  • 5 cups of hot water(for one cup of rice need 2 cups of water)

For dum:-

  • Saffron a pinch
  • Warm Milk – 4 tblspn
  • Fried onions
  • Fried cashews and raisins
  • Chopped coriander and mint leaves
  • Garam masala

Method:-

Crab Biriyani

For the Rice

Prepare the rice first. Here I am using the pressure cooker to cook the rice. Add one tbsp ghee, add bay leaf, cloves cardamom, and shahi jeera and saute for a minute add thinly sliced half of an onion and saute until pink colour. Add drained rice and saute until rice becomes crispy and started turning its colour. Add 5 cups of boiled water and lemon juice and cover the lid, cook in high flame until air comes from the whole of the whistle. Don’t put weight. Now simmer the gas and cook for five minutes. After five minutes switch off the gas and let it cool. Don’t open the lid until it cools down completely. Meanwhile, prepare the gravy

To cook crab masala:-

Heat a Ghee/Oil in the frying pan and add thinly sliced onion and saute until it is translucent, Add the ginger, garlic, green chilli paste, little-chopped mint leaves; saute until it gives off their aroma and begins to get slightly darker. Add turmeric powder, red chilli powder,garam masala, and salt to taste and combine well until the raw smell is gone. Add yogurt and mix well; now add cleaned crab. Combine everything together, adjust the salt. If the masala turns dry then add little coconut milk.

Cover and cook on low-medium flame for 15-20 minutes or until the gravy becomes little thick and crab cooked through.

For the dum procedure:-

Soak the saffron in the warm milk.

Take a thick bottomed pan.spery a little ghee or oil. Spread a layer of rice .. Then spread a layer of crab masala. Continue the layering process as follows: rice, onion, rice, crab masala and so on till you end with a final layer of rice..Pour one tablespoon of ghee over the rice layer. Pour the saffron milk also on top of the rice. Sprinkle some garam masala, chopped coriander and mint leaves, fried onions, and raisins. Cover with a tight -fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about half an hour. Serve hot.

 

Yum

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