Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Tuna Biryani

Traditional 17. Tuna Biryani recipe

🧺 Ingredients

• Fresh tuna: 300g, cut into 2cm cubes
• Basmati rice: 250g
• Onion: 2 large (200g), sliced
• Ghee: 40g
• Oil: 15ml
• Yogurt: 50ml
• Ginger-garlic paste: 7g
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Cumin seeds: 1 tsp
• Cinnamon: 1 stick (3cm)
• Cardamom: 4 pods
• Clove: 3
• Salt: 5.5g
• Water: 500ml
• Mint leaves: 8 leaves, chopped
• Lemon juice: 8ml
• Cashew: 15g, fried

👩‍🍳 How to make Tuna Biryani

1. Marinate tuna in yogurt, turmeric, chili, ginger-garlic, lemon juice, salt for 10 min.
2. Heat ghee + oil, fry onions until golden and crispy (do in 2 batches), remove.
3. Add cumin, cinnamon, cardamom, cloves to ghee, crackle 20 sec.
4. Add marinated tuna, cook 2.5 min until mostly done, remove.
5. Rinse rice, add to hot ghee, stir 2 min to coat.
6. Add water and salt, bring to boil (180°C).
7. Reduce to low (150°C), cover tightly, cook 15 min until rice done and water absorbed.
8. Layer: rice, tuna, onions, mint, cashews.
9. Cover tightly, cook on very low heat (140°C) 3 min (dum). Visual cue: Rice grains separate, tuna cooked through, layers visible.
10. Serve with raita and salad.
11. ---

Track the macros of Tuna Biryani and 100s of Indian dishes with Nutri Macro India.