Tuna Biryani

Number of servings: 4

Cost per serving: R30

Meal Total: R120

Recipe Credit: tableforfivedubai

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Ingredient List (Rice):

1 1/2 cups rice

1 cinnamon stick

1 cardamom pod

1/4 teaspoon cumin seeds

Ingredient List (Tuna Masala):

2 tins of tuna (360 grams)

1 medium onion, finely sliced

1 cup of oil to shallow fry onions and potatoes

1 cardamom pod

1 cinnamon stick

1/4 teaspoon fenugreek seeds

1/4 teaspoon cumin seeds

3 to 4 curry leaves

1 teaspoon ginger, finely grated

1 teaspoon garlic, finely grated

1 teaspoon chilli powder

1/2 teaspoon ground coriander

3/4 teaspoon ground turmeric

1/2 teaspoon garam masala

200 grams chopped tomotoes

1 tablespoon tomatoe sauce

10 grams coriander leaves, finely chopped

2 tablespoons yoghurt

1 1/2 potatoes, cut into quarters. Rub 1/2 teaspoon of salt onto your potatoes.

Pinch of saffron in half cup of water

Method (Rice):

Step 1: Cook rice with 2 1/2 cups of water, salt, cardamom, cinnamon and cumin seeds.
Step 2: Cook for about 20 minutes or until rice grains are soft.
Step 3: Drain excess water and set cooked rice aside.

Method (Tuna Masala):
Step 1: Shallow fry onions until golden brown.
Step 2: In the same oil, fry the potatoes till brown (it doesn't need to be fried till soft).
Step 3: In a medium sized pot, add 2 tablespoons of the oil you used for onions and potatoes.
Step 4: Add whole spices including the curry leaves, ginger, garlic as well the ground spices.
Step 5: Cook for a couple of minutes constantly stirring.
Step 6: Add all the contents of the tuna tins (including the water) and cook for 2 minutes.
Step 7: Add the tomato and tomato sauce and cook for 2 minutes.
Step 8: Add fried onions and yoghurt and cook for 3 minutes.
Step 9: Add in the fried potatoes and coriander and cook on low to medium heat for about 7 minutes.

Assembly:
Step 1: Preheat the oven to 110°C with fan.
Step 2: You can layer the dish by adding a portion of rice, followed by curry (see reel) or you can simply add the cooked rice above the masala.
Step 3: Add saffron water, optional extra coriander and a sliced green chilli.
Step 4: Place in the oven for 30 to 40 minutes or until most of the water has evaporated. 
 

 

 

    

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