Method
Rinse the basmati until the water runs clear, then soak it 20 to 30 minutes. Drain.
Heat the oil in a pot or Dutch oven over medium. Add the cardamom and cloves and let them sizzle until fragrant.
Add the onion and cook until golden.
Stir in the garlic-ginger paste and cook 1 minute, then add the TBGH masala and garam masala and stir for 30 seconds.
Add the drained rice and gently coat it in the spices.
Pour in the crab steaming water and the Cookstix packet, season with salt, and bring to a boil.
Cover, turn the heat to the lowest setting, and cook 40 to 50 minutes until the rice is tender and the liquid is absorbed.
Gently fold in the crab meat, cover again, and let it sit off the heat until the crab is warmed through.
Top with cilantro and fried onions. Serve with pickled onions.
Notes
- Save the water you steam your crab in and use it to cook the rice. It carries the crab flavor through every grain. Plain water works if you're using store-bought crab meat.
- Soak the rice. It's the difference between long, separate grains and a sticky pot.
- Fold the crab in at the end so it stays in big, sweet pieces.
