Crab Biryani

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 801
• Protein: 41 g
• Carbs: 114 g
• Fat: 20 g

Ingredients

• 500 g Thai or basmati rice ( rinsed )
• 600 g Crab ( meat and claws )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( pressed )
• 3 tbsp ghee
• 150 ml yogurt Indian
• 1 tsp Ginger powder
• 1 piece Hot chili pepper ( chopped )
• 1 tbsp garam masala
• 1 tsp turmeric
• 4 piece cardamom ( whole )
• 1 piece Cinnamon stick
• 3 piece Clove
• 1 pinch Saffron
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 20 g Fresh ginger ( grated )

Instructions

1. Rice preparation

   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. Aromatic base

   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. Crab meat

   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. Layering

   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. Steaming

   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.

Chef's tips

• Never stir the biryani at the end; lift the rice gently with a slotted spoon to keep the grains whole.
• If you don't have a tight lid, seal the edges of the pot with a dough rope (flour and water) for perfect steam cooking.

Storage

Keep refrigerated for 24h. Reheat gently using steam to avoid drying out the crab.