Crab Biryani

Method

Grainy rice perfectly separate, stained with saffron and infused with crab juices. You can feel the heat of the chili and the richness of ghee in every bite.

1. 1

   Rinse the Thai rice until the water runs clear. Plunge it into a large pot of boiling salted water with the cinnamon stick, cardamom, and cloves. Cook for 5 to 6 minutes: the grain should remain firm to the bite, as it will finish steaming later.

2. 2

   In a sauté pan, heat the ghee. Brown the sliced onions until they are brown and crispy. Remove half for garnish. Add the pressed garlic, chopped chili, grated fresh ginger, and ginger powder. Let it smoke slightly to release the aromas.

3. 3

   Add the turmeric and garam masala to the sauté pan. Pour in the Indian yogurt and mix vigorously so the sauce coats the spoon. Gently fold in the crab meat to coat it without breaking it.

4. 4

   In a heavy-bottomed pot, alternate a layer of pre-cooked rice and the crab preparation. Finish with a layer of rice. Pour the saffron diluted in a little hot water over the top.

5. 5

   Cover tightly. Cook over very low heat for 15 minutes. The rice should absorb all the fragrance. Before serving, sprinkle with fresh coriander, fresh mint, and the reserved fried onions.