Chunky Tuna Biryani

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.

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