For the spice paste, dice the ginger, peel the garlic, break the cardamom seeds out of their husks, and blend with the remaining ingredients (except for the onions) and two to three tablespoons of water using the chopping staff of the blender.
Fry the onion slices in the oil until golden brown, mix with the spice puree, fry for another five minutes and keep warm.
Rinse the long grain rice and drain well. Stir saffron with milk. Heat butter in a saucepan. Add cardamom with cumin, cloves, zest and long-grain rice and sauté for six to eight min, stirring until translucent. Bring to a boil with the water, season with the saffron milk and salt. Swell closed for 15 min, remove from heat, remove lid after two min.
Break the crab tails from the shell and gut them, season with the mixture of salt, turmeric and chili, roast in batches in the oil for about six to seven min.
Layer long grain rice, spice paste and crab tails on a preheated platter. Dissolve the roast stock with two tablespoons of water and pour over the top.
The dish is enough for six to eight people
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