Nadan Njandu Biryani / Kerala Style Crab Dum Biryani

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Nadan Njandu Biryani / Kerala Style Crab Dum Biryani. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Nadan Njandu Biryani / Kerala Style Crab Dum Biryani is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Nadan Njandu Biryani / Kerala Style Crab Dum Biryani is something which I have loved my entire life.

Many things affect the quality of taste from Nadan Njandu Biryani / Kerala Style Crab Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nadan Njandu Biryani / Kerala Style Crab Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nadan Njandu Biryani / Kerala Style Crab Dum Biryani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nadan Njandu Biryani / Kerala Style Crab Dum Biryani estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few ingredients. You can have Nadan Njandu Biryani / Kerala Style Crab Dum Biryani using 37 ingredients and 8 steps. Here is how you can achieve it.

#biryanirecipe This fragrant dum biryani will tingle your taste buds with it's strong aroma and spicy flavor. The rice is cooked in a mixture of spices and flavorful crab gravy that tastes heavenly delicious!

Ingredients and spices that need to be Make ready to make Nadan Njandu Biryani / Kerala Style Crab Dum Biryani:

1. For Crab Masala:
2. 3 medium ones Crabs cleaned and cut into pieces
3. 3 Onion thinly sliced
4. 5 Kanthari Mulaku (Bird’s Eye Chilies) or spicy green chilies finely chopped
5. 1 medium Tomato finely chopped
6. 2 teaspoon Ginger-garlic paste
7. 1/4 cup Yogurt
8. 1/4 cup Coconut milk
9. 1/4 tsp Turmeric powder
10. 1 tsp Kashmiri Red chilli Powder
11. 1 tablespoon Biryani masala powder (optional)
12. 1 bunch Mint leaves, finely chopped
13. 1 bunch Cilantro leaves finely chopped
14. 1 teaspoon Lime juice
15. as needed Ghee /Oil
16. For Rice
17. 2 cups Basmati rice
18. 4 cups Water
19. 4 cloves
20. 3 Cardamom pods
21. 2 (1″ pieces) Cinnamon stick
22. 2 Bay leaves
23. 1 teaspoon Lemon juice
24. To taste Salt
25. Ingredients for garnishing
26. 3 tablespoon Ghee
27. 1 Onion thinly sliced
28. 1 handful Cashew nuts
29. 1 handful Raisins
30. 1 bunch Coriander leaves finely chopped
31. 1 bunch Mint leaves, finely chopped
32. 2 tablespoon Pineapple Pieces, finely chopped
33. 1 tsp Biryani essence
34. 1 pinch, mixed in 2 tbsp warm milk Saffron (optional)
35. Ingredients for dum:
36. 2 cups All purpose flour/maida:
37. as needed Water

Instructions to make to make Nadan Njandu Biryani / Kerala Style Crab Dum Biryani

1. 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.
2. Soak the rice for 15- 20 mins and drain keep it aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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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