Crab biryani

1. Season the crab with 1 tbsp of turmeric and ½ tbsp of salt. Marinate for an hour.
2. Stir in the mustard seed and hot water in a small bowl. Cook for 10 minutes.
3. Grind the seeds into a paste.
4. Heat the oil in a medium sized skillet over medium heat. Add the crabs and fry until they change color.
5. Remove the crabs and set aside. Add sliced onions to the skillet and cook over medium heat until the onions are tender.
6. Increase the heat to high, stir in potatoes and cook for 2 minutes. Add cloves, cinnamon stick, peppercorns, cardamom pods and stir for about half a minute.
7. Stir tomatoes, ginger paste and garlic paste. Cut the chillis into small pieces and add to the skillet. Cook for two minutes.
8. Reduce the heat to medium and add remaining 1 tbsp turmeric, pepper and mustard paste. Add the crabs to the skillet. Submerge the vegetables in water.
9. Bring the water to a boil and add salt to taste.
10. Cover the skillet and reduce the heat. Simmer until potatoes are tender and water content is halved.
11. Garnish the gravy with lemon over the finished dish and serve with rice.

Trivia

• There are over 4500 species of crabs that live in coastal areas of fresh water.
• Crabs vary in size, some reaching only 0.5 inches in length while others stretching up to 12 feet.