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Crab Biryani

%Crab Biryani recipe Crab Pulav recipe debjanir rannaghar

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:

  1. Finely chop two onions and deep fry those and keep aside.

Cooking the Crab:

  1. Wash Crabs thoroughly with hot water.
  2. 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.
  3. Marinade Crab with Turmeric Powder and Salt.
  4. Finely chop the remaining Onion.
  5. Heat Oil in a deep-bottom vessel and shallow fry the Crab.
  6. Once done temper the remaining oil with Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom, Dry Red Chilli, and Sahi Jeera.
  7. Add chopped onion and fry till it turns translucent in color.
  8. 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.
  9. 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.
  10. Add Hung curd and cook over the slow flame for 3-4 minutes.
  11. At this point add fried crabs and cook over the slow flame for 3-4 minutes.
  12. Add 1/2 cup of water and cook for 2 minutes.
  13. Switch the flame off.

Cooking the Rice:

  1. Soak Basmati Rice in water for 15 minutes and discard the water after washing the rice for 2-3 times.
  2. In the meantime, boil 3 liters of water in a vessel along with salt.
  3. 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.
  4. discard the water and pour semi-boiled rice over a plate.

Arranging the rice and crab for Dum to make biryani

  1. lightly fold Ghee in semi-cooked rice.
  2. Pour 1/3 of the rice into a vessel.
  3. Top it with half of the cooked Crab, gravy, and fried onion followed by a little Garam masala powder.
  4. Top it with 1/3 rice followed by Crab, gravy, fried onion, and Garam masala powder.
  5. Cover the crab with the rest of the rice.
  6. Place a lid over the vessel and seal the sides using flour dough.
  7. 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.
  8. Switch the flame off.
  9. Open the lid after 15 minutes and using a spatula lightly mix the rice and crab.
  10. Serve Crab Biryani hot with Raita and other condiments.

Notes

  1. You may substitute Oil with Ghee and vice versa.
  2. You may increase or decrease the amount of Crab based on requirements.
  3. I prefer to break the crab before cooking the dish.
  4. 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

Nutrition

Keywords: crab biryani recipe, crab pulao recipe, nandu biryani recipe, debjanir rannaghar

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