mearl223 On December - 5 - 2009

Annie Aunty’s Tuna Biryani

A super-quick recipe of tuna chunks in a medium-spicy, aromatic & flavorful biryani, just 1 of the many recipes my sweetest aunt perfected & shared with me.




PrepTime 10Mins – CookTime 18mins – Serves 4




2 cans white/light-meat tuna chunks
3 cups rice
2 large onions – finely chopped
1 large ripe tomato
2 tbsp ghee
1 tsp mustard seeds
1-2 green chilies – slit
1 tsp cumin seeds
1/2 tsp peppercorns
1 inch cinnamon
1/2 tsp cloves
1 inch ginger – crushed
4-6 cardamoms
salt to taste
2 lemons
4 sprigs curry leaves
food color (few drops orange & few orange-red) – optional


Cooking Instructions:

1. Fry onions pink & then add the whole spices, garlic & ginger – fry for 2 mins.

2. Then add the tomato & chilies. Fry till tomatoes are soft.

3. Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves & salt to taste. Simmer covered for 3mins.

4. As you enjoy the aroma, wash the rice, add double its quantity of water, salt to taste & bring to a boil. Simmer till its almost done & drain.

5. Heat ghee in a tempering pan & splutter the mustard seeds & curry leaves in it.

6. Add the tuna-masala, a few drops food color & the mustard-curryleaves mix into the rice, cover & toss well.

7. Simmer covered for 1 minute or till rice grains are well cooked.

8. Garnish with the left-over fried onions, some freshly chopped coriander leaves & lemon wedges.


Thank you, Annie aunty, for this amazing recipe & for your Curd curry one too – I truly appreciate & cherish them! :)


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