Crab Biryani | Nandu Biryani | Kakra Biryani
An easy recipe for Crab biryani. It takes just one hour to make this delicacy.
Servings 5 People
Calories 555kcal
Cost Rs 500
Ingredients
- 3 Crab
- 300 g Basmati Rice
- 4 Onion
- 4 tablespoon Tomato Paste
- 1.5 tablespoon Ginger Paste
- 2 Tbsp.Garlic Paste
- 200 g Hung Curd
- 6 Green Chili
- 4 tablespoon Vegetable Oil
- 2 tablespoon Ghee
Spices
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Mace Powder
- ¼ teaspoon Nutmeg Powder
- 1 teaspoon Sugar
- 1.5 teaspoon Salt or to Taste
Tempering
- 2 Bay Leaf
- 1 Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
- 2 Dry Red Chilli
- ½ teaspoon Sahi Jeera
Instructions
Fried Onion or Beresta:
- Finely chop two onions and deep fry them, and keep aside.
Cooking the Crab:
- Wash Crabs thoroughly with hot water.
- Take Crab along with ½ Tsp. Turmeric Powder and ½ 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.
- Marinate 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 a slow flame for 3-4 minutes.
- At this point, add fried crabs and cook over the slow flame for 3-4 minutes.
- Add ½ 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 2-3 times.
- In the meantime, boil 3 liters of water in a vessel along with salt.
- Once the water starts boiling, pour the soaked rice and cover the vessel with a lid and cook for 5-6 minutes at high temperature. The rice must be cooked ⅔ 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 ⅓ 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 ⅓ 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 on the crab cleaning process.
Nutrition
Serving: 150g | Calories: 555kcal | Carbohydrates: 70g | Protein: 24.6g | Fat: 18.6g | Saturated Fat: 5.7g | Cholesterol: 96mg | Sodium: 807mg | Fiber: 4.8g | Sugar: 11g
