Crab Dum Biryani Nandu Crab Biryani Recipe Kerala Style Recipe

Kerala-style Crab Dum Biryani

 

Here's a delicious Kerala-style Crab Dum Biryani (Nandu Biryani) recipe, rich in coastal flavors and traditional spices. This version uses the dum method (slow steam cooking), which enhances the aroma and flavor.

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🦀 Kerala Style Crab Dum Biryani (Nandu Biryani)

🔸 Prep Time: 30 min

🔸 Cook Time: 45–60 min

🔸 Serves: 4

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🧾 Ingredients

For the Crab Masala:

• Fresh crab (Nandu) – 1 kg, cleaned and cut

• Onion – 3 large, thinly sliced

• Tomato – 2 medium, chopped

• Green chilies – 3–4, slit

• Ginger-garlic paste – 2 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1½ tsp

• Coriander powder – 2 tsp

• Garam masala – 1 tsp

• Pepper powder – ½ tsp

• Fennel seeds – ½ tsp

• Curry leaves – 2 sprigs

• Coconut oil – 3–4 tbsp

• Salt – to taste

• Water – ½ cup

For the Rice:

• Basmati rice – 2 cups (soaked for 30 min)

• Water – 3½ cups (for cooking)

• Whole spices (bay leaf, cinnamon, cloves, cardamom) – 1 tsp total

• Salt – to taste

• Ghee – 1 tbsp

For Garnish:

• Fried onions – ½ cup

• Cashews & raisins – fried in ghee (optional)

• Coriander & mint leaves – chopped

For Dum:

• Warm milk – ¼ cup

• Saffron – a few strands (optional)

• Ghee – 1 tbsp

• Dough – to seal the dum (or just use foil and a tight lid)

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🔪 Step-by-Step Instructions

1. Cook the Basmati Rice:

1. Boil 3½ cups of water with whole spices, salt, and 1 tbsp ghee.

2. Add soaked rice and cook until 90% done (firm to the bite).

3. Drain and keep aside.

2. Prepare the Crab Masala:

1. Heat coconut oil in a heavy-bottomed pan.

2. Add fennel seeds, curry leaves, then sliced onions. Sauté till golden brown.

3. Add ginger-garlic paste, green chilies – sauté till raw smell goes.

4. Add tomatoes, turmeric, chili, coriander, pepper powder. Cook till oil separates.

5. Add cleaned crab pieces and salt. Mix well.

6. Add ½ cup water, cover and cook for 10–15 mins (till crab is cooked and masala thickens).

7. Sprinkle garam masala at the end. Mix and turn off the heat.

3. Layering for Dum:

1. In a heavy-bottomed pot or biryani handi:

   • First layer: a portion of crab masala.

   • Second layer: half of the rice.

   • Sprinkle fried onions, chopped mint, coriander, saffron milk, and ghee.

   • Repeat the layering.

2. Seal with dough (or foil + lid) to trap steam.

4. Dum Cooking:

• Place on low flame for 20–25 mins (use a tawa/griddle underneath the pot to avoid burning).

• Let it rest for 10 mins after turning off the flame.

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✅ STEP 1: Clean and Prep the Crab

Ingredients:

• Fresh crab – 1 kg

Instructions:

1. Wash and clean the crab thoroughly.

2. Break the crab into manageable pieces (remove the shell if preferred, or keep it for flavor).

3. Set aside.

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✅ STEP 2: Prepare the Biryani Rice

Ingredients:

• Basmati rice – 2 cups (soaked for 30 minutes)

• Water – 3½ cups

• Whole spices – 1 bay leaf, 4 cloves, 3 green cardamoms, 1 small cinnamon stick

• Ghee – 1 tbsp

• Salt – to taste

Instructions:

1. In a large pot, boil water with salt, ghee, and whole spices.

2. Add the soaked rice.

3. Cook until 90% done (grains should be firm, not fully soft).

4. Drain and keep the rice aside.

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✅ STEP 3: Make the Crab Masala

Ingredients:

• Onion – 3 large, thinly sliced

• Tomato – 2 medium, chopped

• Green chilies – 3–4, slit

• Ginger-garlic paste – 2 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1½ tsp

• Coriander powder – 2 tsp

• Garam masala – 1 tsp

• Pepper powder – ½ tsp

• Fennel seeds – ½ tsp

• Curry leaves – 2 sprigs

• Coconut oil – 3–4 tbsp

• Salt – to taste

• Water – ½ cup

Instructions:

1. Heat coconut oil in a large heavy-bottomed pan.

2. Add fennel seeds and curry leaves. Let them splutter.

3. Add sliced onions. Sauté until golden brown.

4. Add ginger-garlic paste and green chilies. Sauté for 2–3 minutes.

5. Add chopped tomatoes and cook till they soften and oil separates.

6. Add turmeric, red chili, coriander powder, and pepper powder. Mix well.

7. Add the cleaned crab pieces and salt. Stir to coat with the masala.

8. Add ½ cup water, cover the pan, and cook on medium heat for 10–15 minutes, or until the crab is cooked and the gravy thickens.

9. Finish with garam masala and switch off the heat.

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✅ STEP 4: Prepare Garnishes (Optional but Recommended)

Ingredients:

• Onion – 1 large, thinly sliced and fried till golden (birista)

• Cashews and raisins – 2 tbsp each, fried in ghee

• Mint leaves – 1 handful, chopped

• Coriander leaves – 1 handful, chopped

• Saffron – a few strands (soaked in ¼ cup warm milk)

• Ghee – 1 tbsp

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✅ STEP 5: Layer the Biryani

Instructions:

1. In a thick-bottomed pot or biryani handi, spread a layer of crab masala at the bottom.

2. Add a layer of half the cooked rice on top.

3. Sprinkle some fried onions, mint, coriander, saffron milk, and ghee.

4. Repeat with the rest of the crab masala, then the remaining rice.

5. Finish with more garnishes (fried onions, mint, coriander, saffron milk, ghee).

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✅ STEP 6: Dum (Steam Cooking)

Two options to seal:

• Use wheat flour dough to seal the lid.

• Or cover the pot with foil, then place a tight-fitting lid.

Instructions:

1. Heat a tawa (flat pan) on low flame.

2. Place the biryani pot on top of the tawa (this prevents direct heat and burning).

3. Let it cook on low heat for 20–25 minutes.

4. Turn off the heat and let it rest (without opening) for another 10 minutes.

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✅ STEP 7: Serve

1. Open the lid carefully – the aroma will be amazing!

2. Gently fluff the rice using a fork or spatula (don’t mix too hard).

3. Serve hot with:

• Onion raita

• Lemon wedges

• Pappadam

• Pickle

✅ STEP 8: Prepare the Saffron Milk (Optional but Adds Aroma & Color)

Ingredients:

• Warm milk – ¼ cup

• Saffron strands – a few

Instructions:

1. Warm the milk slightly.

2. Add saffron strands and let it soak for 10 minutes.

3. This will release a golden color and fragrance.

📝 Tip: If saffron isn't available, you can use a pinch of turmeric in milk for color (not flavor).

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✅ STEP 9: Make the Fried Onions (Birista)

Ingredients:

• Onion – 1 large, thinly sliced

• Oil – for deep frying

Instructions:

1. Heat oil in a pan.

2. Fry the sliced onions on medium flame until golden brown and crisp.

3. Remove and drain on paper towels.

📝 Fried onions add sweet, rich flavor and texture to biryani.

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✅ STEP 10: Fry Cashews & Raisins (Optional)

Ingredients:

• Cashews – 2 tbsp

• Raisins – 2 tbsp

• Ghee – 1 tbsp

Instructions:

1. Heat ghee in a small pan.

2. Fry cashews until golden.

3. Add raisins; sauté till they puff up.

4. Remove and set aside.

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✅ STEP 11: Chop Fresh Herbs

Ingredients:

• Fresh mint leaves – 1 handful

• Fresh coriander leaves – 1 handful

Instructions:

1. Rinse and finely chop the herbs.

2. Keep aside for layering and garnish.

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✅ STEP 12: Layer the Biryani (Recap)

You’ll now layer rice and masala in a pot before dum cooking:

1. In your dum pot:

   • First, a layer of crab masala.

   • Then, half of the rice.

   • Sprinkle mint, coriander, saffron milk, fried onions, cashews & raisins.

2. Repeat the layering:

   • Remaining masala.

   • Top with the rest of the rice.

   • Add final garnishes.

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✅ STEP 13: Seal the Pot for Dum

Two options:

• Traditional dough seal: Make a soft dough with wheat flour and water. Press it around the edge of the lid to seal the pot tightly.

• Quick method: Cover the pot with foil and place a tight lid over it.

📝 The idea is to trap the steam inside for slow cooking.

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✅ STEP 14: Dum Cooking (Final Steam Step)

1. Place a tawa (griddle) on the stove over low heat.

2. Put the sealed biryani pot on top of the tawa.

3. Cook on low flame for 20–25 minutes.

4. Switch off the heat and let it rest (untouched) for another 10 minutes.

📝 This step lets all the flavors meld together and the rice absorb the aroma.

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✅ STEP 15: Fluff and Serve

1. Carefully remove the lid or foil.

2. Using a flat spatula or fork, gently fluff the biryani from the sides (don’t mix aggressively).

3. Serve hot with:

• Onion raita

• Pappadam

• Pickle

• Lemon wedges

✅ STEP 16: Serve with Onion Raita

Ingredients:

• Curd (yogurt) – 1 cup

• Onion – 1 small, thinly sliced

• Green chili – 1 (optional), chopped

• Salt – to taste

• A pinch of roasted cumin powder or chaat masala (optional)

Instructions:

1. Whisk the curd until smooth.

2. Mix in sliced onions, green chili, salt, and cumin powder.

3. Chill before serving with biryani.

📝 This cools down the heat of the biryani and balances the spice.

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✅ STEP 17: Pair with Kerala-Style Pickle

Best options:

• Lemon pickle (Naranga achar)

• Mango pickle

• Dates and lime pickle

These give a tangy-sweet contrast that works beautifully with the seafood flavor.

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✅ STEP 18: Add Crispy Pappadams

Serve with:

• Kerala-style fried pappadam (thin, crisp lentil wafers)

Fry in hot oil just before serving for best texture.

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✅ STEP 19: Garnish for Presentation

Before serving, top with:

• A few more fried onions

• Some fresh mint or coriander

• Optional: a squeeze of lemon juice

📝 Makes the dish vibrant and aromatic when served hot.

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✅ STEP 20: Plate the Biryani Gracefully

To serve:

1. Use a wide spoon or flat spatula.

2. Scoop from the side, so each portion gets both rice and crab masala.

3. Avoid stirring the whole pot — it keeps the rice from breaking and maintains the layered effect.

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✅ STEP 21: Storing Leftovers

Storage tips:

• Let biryani cool completely before storing.

• Store in an airtight container in the refrigerator.

• Good for up to 2 days.

🧊 Do not freeze crab biryani — the crab texture changes unpleasantly.

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✅ STEP 22: Reheating the Biryani

Stovetop method:

• Sprinkle a few teaspoons of water over the rice.

• Cover and gently steam on low heat until warm.

Microwave method:

• Place in a microwave-safe bowl.

• Cover with a microwave-safe lid or plate.

• Heat in short intervals (30-45 seconds), stirring gently between.

📝 Avoid high heat — it will dry out or overcook the crab.

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✅ STEP 23: Adjust Spice Level for Next Time

After tasting:

• Too spicy? Reduce green chilies or chili powder next time.

• Too mild? Increase pepper or garam masala slightly.

🧠 Crab has a natural sweetness, so balance the spices around that.

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✅ STEP 24: Add Coconut Twist (Optional Kerala Touch)

If you want to elevate the Kerala flavor further:

• Add 2–3 tablespoons of thick coconut milk at the end of the crab masala cooking stage (Step 3).

• Let it simmer for 2–3 minutes before layering.

This adds richness and a true Kerala coastal note.

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✅ STEP 25: Enjoy with Family & Friends!

Crab Dum Biryani is a celebration dish — perfect for weekends, festive meals, or guests. Pair it with:

• A chilled drink (buttermilk, lemon juice)

• Light dessert (payasam or ice cream)

Take a moment to enjoy the layers of flavor, spice, and tradition you’ve just brought to life.

✅ Conclusion: Kerala-Style Crab Dum Biryani (Njandu Biryani)

You've just mastered the art of making Njandu Biryani, a traditional Kerala-style Crab Dum Biryani that beautifully blends coastal seafood flavors with classic Indian biryani spices and dum cooking.

This dish is:

• Fragrant with whole spices and herbs

• Flavor-packed with sweet, tender crab meat

• Rich and balanced with the use of coconut oil, saffron, and layered masala

• Truly festive, yet comforting enough for a weekend meal

Whether you're serving this for guests or enjoying it with family, the care you've put into each step — from cleaning the crab to slow-cooking the biryani on dum — will shine through.

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🌟 Final Tips:

• Always use fresh crab for best flavor.

• Adjust spice levels to your comfort — Kerala biryanis can range from mild to fiery.

• Pair with simple sides (raita, pickle, pappadam) to let the biryani be the star.

• Don’t rush the dum step — that’s what infuses aroma and unites the flavors.

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