Description
An easy recipe for Crab biryani. It takes just one hour to make this delicacy.
Ingredients
Units
Scale
- 3 Crab
- 300g Basmati Rice
- 4 Onion
- 4 Tbsp. Tomato Paste
- 1.5 Tbsp. Ginger Paste
- 2 Tbsp.Garlic Paste
- 200g Hung Curd
- 6 Green Chili
- 4 Tbsp. Vegetable Oil
- 2 Tbsp. Ghee
Spices
- 1.5 Tsp. Turmeric Powder
- 1 Tsp. Red Chilli Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Garam Masala Powder
- 1/4 Tsp. Mace Powder
- 1/4 Tsp. Nutmeg Powder
- 1 Tsp. Sugar
- 1.5 Tsp. Salt or to Taste
Tempering
- 2 Bay Leaf: 2
- 1-inch Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
- 2 Dry Red Chilli
- 1/2 Tsp. Sahi Jeera
Instructions
Fried Onion or Beresta:
- Finely chop two onions and deep fry those and keep aside.
Cooking the Crab:
- Wash Crabs thoroughly with hot water.
- Take Crab along with 1/2 Tsp. Turmeric Powder and 1/2 Tsp. Salt and boil it with water for 5 minutes and discard the water. This step is optional but advisable to follow to avoid allergies etc that may occur from consuming crab.
- Marinade Crab with Turmeric Powder and Salt.
- Finely chop the remaining Onion.
- Heat Oil in a deep-bottom vessel and shallow fry the Crab.
- Once done temper the remaining oil with Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, Dry Red Chilli, and Sahi Jeera.
- Add chopped onion and fry till it turns translucent in color.
- Now add Ginger and Garlic Paste followed by Tomato paste and chopped Green Chilli and fry till the raw aroma goes and oil comes out from the edges.
- Add Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Mace powder, and Nutmeg powder followed by salt and Sugar, and cook for a minute.
- Add Hung curd and cook over the slow flame for 3-4 minutes.
- At this point add fried crabs and cook over the slow flame for 3-4 minutes.
- Add 1/2 cup of water and cook for 2 minutes.
- Switch the flame off.
Cooking the Rice:
- Soak Basmati Rice in water for 15 minutes and discard the water after washing the rice for 2-3 times.
- In the meantime, boil 3 liters of water in a vessel along with salt.
- Once the water starts boiling pour soaked rice and cover the vessel with a lid and cook for 5-6 minutes at high temperature. The rice must be cooked 2/3 but not fully.
- discard the water and pour semi-boiled rice over a plate.
Arranging the rice and crab for Dum to make biryani
- lightly fold Ghee in semi-cooked rice.
- Pour 1/3 of the rice into a vessel.
- Top it with half of the cooked Crab, gravy, and fried onion followed by a little Garam masala powder.
- Top it with 1/3 rice followed by Crab, gravy, fried onion, and Garam masala powder.
- Cover the crab with the rest of the rice.
- Place a lid over the vessel and seal the sides using flour dough.
- Place a Tawa/ pan over the flame and place the Vessel over the Tawa and cook the Biryani for 8-10 minutes on low flame.
- Switch the flame off.
- Open the lid after 15 minutes and using a spatula lightly mix the rice and crab.
- Serve Crab Biryani hot with Raita and other condiments.
Notes
- You may substitute Oil with Ghee and vice versa.
- You may increase or decrease the amount of Crab based on requirements.
- I prefer to break the crab before cooking the dish.
- Proper washing and cleaning are really important for crabs. You may check the video I have shared below where I have elaborated the crab cleaning process
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 555
- Sugar: 11g
- Sodium: 807mg
- Fat: 18.6g
- Saturated Fat: 5.7g
- Carbohydrates: 70g
- Fiber: 4.8g
- Protein: 24.6g
- Cholesterol: 96mg