Nadan Njandu Biryani / Kerala Style Crab Dum Biryani.
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Ingredients requirements Nadan Njandu Biryani / Kerala Style Crab Dum Biryani:
- Provide - For Crab Masala:.
- Require 3 medium ones of Crabs cleaned and cut into pieces.
- Require 3 of Onion thinly sliced.
- Prepare 5 Kanthari Mulaku (Bird’s Eye Chilies) or spicy green chilies finely chopped.
- Provide 1 medium Tomato finely chopped.
- Provide 2 teaspoon - Ginger-garlic paste.
- Require 1/4 cup of Yogurt.
- Require 1/4 cup for Coconut milk.
- Require 1/4 tsp of Turmeric powder.
- Provide 1 tsp for Kashmiri Red chilli Powder.
- Need 1 tablespoon of Biryani masala powder (optional).
- You need 1 bunch for Mint leaves, finely chopped.
- Provide 1 bunch for Cilantro leaves finely chopped.
- Provide 1 teaspoon of Lime juice.
- Give as needed Ghee /Oil.
- Need of For Rice.
- Prepare 2 cups for Basmati rice.
- Give 4 cups - Water.
- Need 4 of cloves.
- Need 3 - Cardamom pods.
- Require 2 (1″ pieces) of Cinnamon stick.
- Require 2 Bay leaves.
- Prepare 1 teaspoon for Lemon juice.
- Give To taste for Salt.
- Provide Ingredients for garnishing.
- Give 3 tablespoon - Ghee.
- Give 1 Onion thinly sliced.
- Require 1 handful Cashew nuts.
- Need 1 handful Raisins.
- Provide 1 bunch - Coriander leaves finely chopped.
- Provide 1 bunch - Mint leaves, finely chopped.
- You need 2 tablespoon for Pineapple Pieces, finely chopped.
- Prepare 1 tsp for Biryani essence.
- Need 1 pinch, mixed in 2 tbsp warm milk for Saffron (optional).
- You need for Ingredients for dum:.
- Provide 2 cups for All purpose flour/maida:.
- Give as needed - Water.
Nadan Njandu Biryani / Kerala Style Crab Dum Biryani instructions:
- In a deep-bottomed vessel, boil water and add the cleaned crab pieces with a pinch of turmeric powder, and cook for 10-15 mins on medium flame. Remove from heat and drain the water completely. Keep it aside..
- Soak the rice for 15- 20 mins and drain keep it aside..
- And a large pan, heat ghee. Add the sliced onions & chopped chilies and saute until translucent and golden brown. Add the chopped tomatoes and cook until it becomes soft and mushy. Add ginger-garlic paste, chopped mint & coriander leaves, turmeric powder, red chilli powder, biryani masala powder, & salt. Mix well until the raw smell is gone and the masala begins to get dark. Reduce the flame, add yogurt and mix well..
- Add the cleaned crab pieces and coconut milk. Mix thoroughly so that the crab pieces are well combined with the masala. Cook it covered on low flame for 15-20 minutes or until the gravy becomes little thick and crab cooked well..
- In a deep-bottomed vessel, add ghee. Add the spices and fry for a min until a nice aroma arises. Add the drained rice and fry for few minutes making sure not to burn the rice. Add lemon juice and warm water to the rice. Once it starts to boil, cover with a lid and cook until the rice is half cooked. Drain the excess water and keep it aside..
- In a pan, heat oil. Add the sliced onions and saute until golden brown and crispy. Drain on paper towel. Fry cashews and raisins until they turn golden, drain them on paper towel. In a small bowl, mix maida with little water to make a smooth dough. Keep it aside..
- Preheat oven to 350 degrees. Spread out half of the cooked rice in a greased oven proof dish followed by the crab masala evenly over the cooked rice. Add the remaining rice. Sprinkle fried cashews, raisins, fried onions, chopped pineapple pieces, chopped coriander and mint leaves, few drops of saffron milk, and biryani essence over the rice..
- Close with a tight fitting lid and seal the edges of the lid with prepared dough. (You could also seal with it with aluminium foil). Bake it for 15-20 mins. When it is done, remove and keep the dish covered until serving..
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