My family just adores Biryanis.  So in whichever way I prepare the biryani it’s eaten with great gusto and cherished.  

So I saw this recipe in a newspaper Magazine years ago on how to prepare a Tinned Tuna Biryani.  At that time I had tried it out and Viola it was a success.  

As luck would have it, recently  my mixer konked off, but not cooking food isn’t an option in my home.  So I prepared this biryani again from memory.  I’m sharing this easy recipe with you all to enjoy.

Ingredients for the Basmati Rice:

  • 750 gms. Basmati rice cleaned, washed and soaked for 1/2 an hour
  • 1 tsp salt 
  • 1 tsp cloves
  • 3 nos. 1″ cinnamon sticks
  • 3 big cardamoms 
  • 5 small cardamoms 
  • 2 bay leaves
  • 3 star anise
  • 1 mace
  • 1 tbs oil
  • Water for boiling

Method: Boil water and add the soaked basmati rice along with all the spices, salt and oil.  Cook till al dente. Drain and strain the rice in a colander.  Refresh with cold water to stop the cooking process.

Ingredients for the tuna gravy:

  1. 5 tins of light meat tuna in water or oil drained (approx 800-900 gms.)
  2. 15 gms. Garlic cleaned and finely chopped 
  3. 15 gms. Ginger cleaned and finely chopped 
  4. 7 green chillies finely chopped  (if you dont like heat you can deseed the chillies and reduce the number of chillies)
  5. 1 tsp tumeric powder
  6. 1/2 tsp red chilli powder
  7. 250 gms. onions cleaned, washed and finely chopped
  8. 250-300 gms. Tomatoes washed and finely chopped 
  9. 100 gms. Coriander washed and finely chopped
  10. 10 gms. Curry leaves
  11. 1 tsp Cumin seeds
  12. 1/4 cup oil
  13. Juice of 1/2 a Lemon/lime
  14. Pure Ghee for pouring on top (As required)

    Method: In a non-stick vessel add oil and cumin seeds.  Saute till they are golden in colour.  Add ingredients (2-4) and saute till they release their aroma.  Now add the onion.  Saute, cover and cook  till the onions turn translucent.  Add the tumeric powder, red chilli powder and chopped tomatoes.  Continue sauteeing till the tomatoes turn soft and mushy.  Now drain the water/oil and retain tuna and add it to the gravy.  Stir and  cover with a lid.   Cook till the tuna has absorbed the flavour of the gravy.  Squeeze lime juice into the gravy along with curry leaves.   Taste and adjust salt and switch off the gas.  

    On a gas stove in a bigger non-stick vessel add a little gravy along with the oil.  Now divide the boiled basmati rice into 2 parts and add 1 part of the Basmati rice.  Pour the tuna gravy on top of the rice.  Now add the balance rice.  Decorate with  chopped coriander leaves.  Add the ghee on top.  Cover and keep on a simmer for 15 minutes.

    Recipe for Cabbage Raita :

    • 1/2 cabbage washed and  finely chopped 
    • 1 carrot washed and finely chopped into juliens 
    • Salt to taste
    • 1/2 cup curds
    • 1 tsp amchur powder
    • 1 tsp chaat masala powder
    • A pinch of jaggery 
    • 1/2 tsp roasted cumin powder
    • 1 tbs cleaned, washed and chopped coriander leaves

    Method : Beat the curds along with all the powders.  Now add the chopped carrot and cabbage.  Mix well and decorate with coriander leaves.  

    Serve your biryani and relish it with cabbage Raita.
    Notes: Recipe: 1. Courtsey a Magazine that I used to read.  2.  You can cook this biryani using any other tinned fish. 3.  Reduce the spices as per taste, but since I feel tinned tuna is very bland I have adjusted as per my family’s taste buds.


    2 thoughts on “Tinned Tuna Biryani with Cabbage Raita

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