With the ambrosial aroma and the mouth-watering flavor combinations, Crab dum biriyani is simply delicious.For all the seafood fans, here is simple crab dum biriyani made with crab’s central part. I did not add its claws and legs. It was cooked separately and served. Though the crab cleaning is tedious, the ultimate result of this recipe is irresistible.
Deep bottomed pan
Crab (cleaned) | 2 kg
Onion | 4 Nos.(large)
Tomato | 5 nos.
Ginger –garlic paste | 2 tbsp
Green chillies | 6 nos.
Red chilli powder | 2 tbsp
Turmeric powder | 1 tsp
Lemon juice | 2 tbsp
Garam masala powder | 1/2 tsp
Coriander leaves |a handful
Mint leaves | a handful
Oil | 4 Tbsp
For the Rice :
Long grain Basmati rice | 3 cups
Boiling water | 4 ½ cups
Oil or Ghee | 4 Tbsp
Onion | 1 medium (sliced)
Cardamom | 4 pods
Cinnamon stick | 1 inch piece
Cloves | 5-6
Salt to taste
Saffron | 4-5 strands soaked in 2-3 Tbsp water
Coriander leaves for garnishing
How to Cook!
For the crab masala:
Heat oil in a deep bottomed pan. Add the sliced onion,sauté it till it turns soft. Be careful not to burn.
Add tomatoes and cook further till tomatoes turn soft. Add the chopped green chillies, ginger garlic paste and sauté well.
Now add the chilli powder ,garam masala and turmeric powder. Saute well till the aroma comes. Now add the crab. Mix well and cook in high flame for 3 -4 minutes.
The water oozes out from the crab, reduce the flame to medium to low and cook further with lid on. When the crab is cooked add the lemon juice, chopped coriander leaves and mint leaves and combine well .
Cook further till the masala is almost dried up.
For the rice:
Soak the rice for about 20 minutes. Drain it and keep aside. In a thick bottomed vessel, heat oil or ghee and add the onions, sauté it and then add the whole spices. Saute it for a minute.
Add the drained rice and sauté for 2- 3 minutes with hands on.Add the boiling water and the required salt and combine well. When it starts boiling, cover the lid and reduce the flame to sim. Cook till the rice is done with a tossing in between. Probably it takes 10 -12 minutes to get the rice cooked.
Make it dum:
Place a flat tawa on the lowest burner of your stove, the flame being set at lowest.
Divide the rice into two portions, one being quarter and the other portion being three-fourth. Spread the quarter portion of the rice at bottom of the vessel , sprinkle saffron water.
Next spread the crab masala on top of it evenly. And finally spread the remaining rice on top of it. Don’t press it too much.
Sprinkle some saffron water, garam masala powder and garnish with coriander leaves. Close with the tight fitting lid (so as no steam escapes).Place the biriyani vessel on top of the tawa and let it on for about 10 minutes.
Switch off the flame and let it rest unopened for another 10 minutes.
Serve hot this delicious irresistible Crab Biriyani with pickles.