Ingredients

• 2 cans - white -meat tuna chunks
• 3 cups - rice
• 2 - large onions, finely chopped
• 1 - large, ripe tomato
• 2 tbsp - ghee
• 1 tsp - mustard seeds
• 2 - green chillies
• 1 tsp - cumin seeds
• 1/2 tsp - peppercorns
• 1 inch piece - cinnamon
• 1/2 tsp - cloves
• 1 inch - ginger, crushed
• 4 to 6 - cardamoms
• Salt to taste
• 2 - lemons
• 4 sprigs - curry leaves
• Food color - a few drops of orange-red.

How to Make Chunky Tuna Biryani

• Fry onions in a vessel till pink in colour and then add the whole spices, garlic and ginger and fry for 2 mins.
• Then add the tomato and chillies and fry till tomatoes are soft.
• Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves and salt to taste and simmer covered for 3 mins.
• Wash the rice, add double its quantity of water, salt to taste and bring to a boil.
• Simmer till it is almost done and drain.
• Heat ghee in a tempering pan and splutter the mustard seeds and curry leaves in it.
• Add the tuna-masala, a few drops food colour and the mustard-curry leaves mix into the rice, cover and toss well.
• Simmer covered for 1 mins or till rice grains are well cooked.
• Garnish with the left-over fried onions, some freshly chopped coriander leaves and lemon wedges.