Crab Rice

Ghee + Oil - 8 tbsp.

Water - 4 cup

Bay Leaf - 2

Salt

Basmati Rice - 2 cup

Chilli powder - 1 tsp

Pepper - 1 tsp

Ginger powder - 1 tsp

Garam masala - 1 tsp

Mustard powder - 1/2 tsp

Crab - 1 1/2 lb., picked

Lemon juice

Chives - 1 tbsp.

Bring water, bay leaves, and a pinch of salt to a boil over high heat in a medium saucepan. Reduce heat to medium-high and stir in the rice. Simmer, uncovered and stirring often to prevent sticking, for 10 minutes. Strain the rice into a colander and then transfer to the back to the saucepan and stir in 2 tablespoons ghee. Cover the pan and let sit for at least 10 minutes to finish steaming the rice.

Stir smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt together in a small bowl. Place next to the stove.

Heat 1 tablespoon ghee in the reserved buttered skillet pan over medium-high. Add crab and season crab with all but a pinch of the dry spice mixture. Stir the crab gently until the spice mixture coats the crab, trying not to break up in any clumps. Reduce the heat to medium-low and cook, stirring once halfway through, until crab browns and forms a crust, about 5 minutes. Transfer 2 cups crab to a small bowl and set aside for serving.

Fold in rice and 2 tablespoons ghee into the remaining crab mixture in skillet. Season with remaining 1 teaspoon salt plus more to taste. Cook over medium-low until hot, about 3 minutes.

Serve the crab rice topped with reserved crab, pinch of the seasoning, chives, lemon juice, and more ghee, if desired.