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Chunky Tuna Biryani
By : Method
- Fry onions pink & then add the whole spices, garlic & ginger - fry for 2 mins.
- Then add the tomato & chilies.
- Fry till tomatoes are soft.
- Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves & salt to taste. Simmer covered for 3mins.
- As you enjoy the aroma, wash the rice, add double its quantity of water, salt to taste & bring to a boil.
- Simmer till it is almost done & drain.
- Heat ghee in a tempering pan & splutter the mustard seeds & curry leaves in it.
- Add the tuna-masala, a few drops food color & the mustard-curry leaves mix into the rice, cover & toss well.
- Simmer covered for 1 minute or till rice grains are well cooked.
- Garnish with the left-over fried onions, some freshly chopped coriander leaves & lemon wedges.
Ingredients:
2 cans - white/light-meat tuna chunks
3 cups - rice
2 - large onions, finely chopped
1 - large ripe tomato
2 tbsp - ghee
1 tsp - mustard seeds
1 to 2 - green chilies, slit
1 tsp - cumin seeds
1/2 tsp - peppercorns
1 inch - cinnamon
1/2 tsp - cloves
1 inch - ginger, crushed
4 to 6 - cardamoms
salt to taste
2 - lemons
4 sprigs - curry leaves
Food colour (few drops orange & few orange-red) - optional
2 cans - white/light-meat tuna chunks
3 cups - rice
2 - large onions, finely chopped
1 - large ripe tomato
2 tbsp - ghee
1 tsp - mustard seeds
1 to 2 - green chilies, slit
1 tsp - cumin seeds
1/2 tsp - peppercorns
1 inch - cinnamon
1/2 tsp - cloves
1 inch - ginger, crushed
4 to 6 - cardamoms
salt to taste
2 - lemons
4 sprigs - curry leaves
Food colour (few drops orange & few orange-red) - optional
RECIPES BY MEARL FERNANDES
