Canned Tuna Biriyani

CANNED TUNA BIRIYANI

This is an unusually delicious dish due to the simple fact that it uses good quality canned Tuna. 

Ingredients:

1. Jeeragasala Rice / Biriyani Rice- 1 1/2 cup

2. Vegetable Ghee / Dalda- 1/2 tbsp

3. Cinnamon- 1 inch stick

4. Clove- 2

5. Cardamon- 2

6. Star Anise- 1

7. Bay leaf- 1

8. Fennel seeds- 1 tsp

9. Water- 3 cup

10. Salt- as needed

11. Oil- 1/2 tbsp

12. Onion- 4

13. Ginger Garlic paste- 1 tbsp

14. Green Chilli- 2

15. Chopped Tomato- 2

16. Garam masala- 1 tsp

17. Pepper powder- 1/2 tsp

18. Canned Tuna- 1

19. Curd- 2 tbsp

20. Coriander leaves- 1/2 cup

21. Mint leaves- 1/2 cup

22. Cashew nuts and Raisins- 1 tbsp each

23. Ghee- 1/2 tbsp

24. Lime juice- 1 tbsp

Wash Rice and drain well.

Heat Vegetable Ghee in a cooker. Roast Fennel, Bay leaf, Clove, Cinnamon, Cardamon and Star Anise. Pour water and bring it to boil. Add Rice. Add salt and Lime juice. Mix well. Close cooker. Initially don't put whistle. When steam starts coming through the whistle hole, put whistle on and reduce flame to low. Cook for exact 5 minutes and turn off gas. Let it rest fro 30 to 40 minutes.

Meanwhile in a pan, heat oil. Saute 3 sliced Onion till wilted. Add Ginger Garlic paste and Green Chilli. Saute till it turns golden brown. Add Tomato and saute till it turns mushy. Mix Garam masala and Pepper powder. Saute for 2 minutes. Add Curd, Coriander leaves and Mint leaves. Saute well till it becomes dry. Add Tuna (Discard water or oil in the can). Cook well. Adjust salt and turn off the gas. Mix this with the cooked rice and keep it closed for 15 minutes. 

Heat Ghee. Roast Cashew nuts and Raisins each separately and keep aside. In the same ghee, roast 1 sliced Onion till golden brown. Use this roasted Cashew nuts, Raisins and Onion as garnish when you serve Biriyani. 

Serve hot with Raita, Pappad and Lime pickle.