Tuna Fish Biriyani Recipe / How to Make Tuna Biriyani / Tuna Biriyani Recipe.
Tuna Biriyani is a tasty and delicious biriyani dish. It is a good substitute to
Chicken Biriyani. It is so simple and easy to make. I think all the newly wedded girls can try out this rice dish which is an amazing way to show off your culinary skill to your dear ones..
Just few more days to go for Christmas 2017! It’s a season of carols and bells, stars and mistletoes, Santa and reindeers, love and sharing. I am sure that you all are planning menu for Christmas and days around it. As we make so many other dishes to celebrate the occasion, Tuna Biriyani is a better choice and it tastes awesome too.
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Let the spirit of Christmas warm your home with love, joy and peace.. The Happy and Blessed Christmas to one and all..
Pls. check out the other
Rice Dishes of this blog too. You can see a plenty of Christmas Recipes to celebrate this Christmas and New Year by clicking
Here.
Here goes the recipe of Tuna Biriyani..
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6
Calories: 430 / per serving.
Ingredients for Tuna Fish Biriyani:
Basmati Rice – 2 cups
Tuna – 2 cans
Onion / Savala – 1 big
Tomato – 2
Homemade Ginger Garlic Paste – 2 tbsp.
Curry Leaves – 2 sprigs (optional)
Coriander Powder – 1 tbsp.
Turmeric Powder – 1 tsp.
Homemade Garam Masala Powder – ½ tsp.
Green Chillies – 4 (slit, as per your tolerance)
Bay Leaf - 1
Cinnamon – 1 " piece
Cardamom – 2
Cloves – 2
Cumin Seeds – 1 ½ tsp.
Black Pepper Corns – 8
Lemon Juice – 2 tbsp.
Oil – 2 tbsp.
Ghee – 1 tbsp.
Cashew nuts – ¼ cup
Raisins – ¼ cup
Saffron – a pinch
Salt – to taste
Onion, fried – 1 cup, divided
How to Make Tuna Biriyani:
Peel, wash and finely chop
Onion. Cut
Tomatoes and
Green Chillies too. Make
Ginger Garlic Paste. Soak a few
Saffron strands in some
Water and set aside.Grease a bowl and keep aside.
In a big pot take hot water and boil it. When it comes to boil, add
Bay Leaf,
Cinnamon,
Cardamom,
Cloves,
Cumin Seeds,
Black Pepper Corns. Add salt too. Next add the rinsed
Basmati Rice. Cook rice in this spicy salted water until done and water is completely absorbed. Spread the rice in a tray. Let it cool down.
Heat
Oil in a wide pan on medium heat. Next add sliced onion and sauté it. Add ginger garlic paste and sauté it till onion turns slightly brown. Now add the Tomatoes and Green Chillies into the pan and continue cooking until tomatoes are soft. Now add the Curry Leaves and mix. Add Turmeric Powder, Coriander Powder and Garam Masala Powder and mix it well till oil separates. Now add the
Tuna Chunks with
Brine from the can and mix it well. Cover and simmer it for three minutes or until tuna is done.
Check for seasonings, add
Salt as required.
Layering theTune Fish Biriyani:
Preheat oven for 10 minutes at 180 degree. Take the greased bowl. Put one layer of Tuna masala we made. Fluff up the rice and then add rice on top of it. Spread it evenly. Spread some Coriander Leaves, Mint Leaves, ried Cashews Nuts and Raisins, Lemon Juice, Ghee and Saffron colour. Then again put Tuna masala. On top of that put a rice layer. Repeat the process until the rice and tuna masala is finished. Cover the bowl with an aluminium foil and bake it in the pre heated oven for 15 minutes. Take it out from the oven and now your Tuna Fish Biriyani is ready to be served. OR, seal the pan and put on dum /steam on the stove.
Garnish with
fried crunchy Onions,
Cashews and Raisins,
Tomato wedges,
Green Chillies and
Curry Leaves. Serve
Tuna biriyani on a large serving dish with
Raitha (cucumber, onion and tomato salad) and
Mango Pickle.
My Recipe Notes on Tuna Biriyani:
1. If you found that the rice is cooked and still remaining water, drain it off. I always use the absorption method for cooking rice for Biriyani recipes.
2. You can add cooked Potato cubes (2 medium) to get an appealing taste.
3, You can replace Curry Leaves with
Mint leaves and
Coriander Leaves. Using Mint Leaves and Coriander Leaves give the dish a wonderful aroma and flavour.
4. You can use Biriyani Masala (home made or store bought) to flavour this dish.
5. You can either use Saffron or add a pinch of Turmeric Powder to get yellow colour while cooking rice. Try to use fresh saffron which gives nice flavour and orange color.
6. If you want biriyani to be extra spicy, add some chilly powder too, but personally I don’t prefer using Chilly powder in Biriyanies which change the entire look of the Biriyani.
Once againg wishing you all a Blessed and Merry Christmas to you all.. 
Happy Cooking..
Cheers..
Seena.
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Hope you all try this and let me know what you think.. We love to see your creations. So, when you make this recipe, take a picture and email it to
seenasfoodbasket@gmail.com.
Biriyani Rice with Tuna / ട്യൂണ ഫിഷ് ബിരിയാണി.
