Njandu Thenga Choru / Crab Coconut Rice

Ingredients:

2 cups parboiled rice

3 large crabs, cut into pieces

2 large onions, sliced

1 large tomato, chopped

4 green chillies, slit

1 tbsp ginger-garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp turmeric powder

1 tsp garam masala

1/2 cup shallots, chopped

few curry leaves

2 cardamoms

2 cloves

2 cinnamon pieces

3 cups of water

3 cups of coconut milk

salt to taste

oil

few coriander leaves, chopped

Preparation:

1. Cut the crabs into pieces, clean it and keep it aside.
2. Heat 2 tbsp oil in a pan and add sliced onions and saute well.
3. Add slit green chillies, ginger-garlic paste and chopped tomato and saute well till soft.
4. Then add coriander powder, chilli powder and 1/2 tsp turmeric powder and mix well.
5. Add cleaned crab pieces and salt and cook covered on medium flame till done.
6. Add 1/2 tsp garam masala to this, mix well and remove it from flame. 
7. Heat 2 tbsp oil in a cooker and add chopped shallots, curry leaves, cardamoms, cloves and cinnamon and saute well.
8. Then add 1/2 tsp turmeric powder and mix well.
9. Add 3 cups of water, 3 cups of coconut milk, drained rice and salt to this and pressure cook it for 1 whistle.
10. Once the pressure is gone, open the cooker and add cooked crab along with its masala, 1/2 tsp garam masala and few coriander leaves and mix well.
11. Then cook it on low flame for 10-15 minutes till the rice is cooked well. Garnish with coriander leaves and serve hot...

• Some rice needs more water to get cooked, so adjust the water/ coconut milk accordingly. Here I used total 6 cups ( 3 cups of water and 3 cups of coconut milk) for 2 cups of parboiled rice.