A quick fix rice dish made with tinned tuna, to save the day…
I know that many a times, rice isn’t a part of dinner meals, but I find rice as one of the easiest options when it comes to cooking quick fix meals. Especially during Ramadan, I cook rice for dinner as it saves a lot of time and is filling as well. That is what made me decide to post this super simple recipe as the second post for this week’s Blogging Marathon #132 theme of “Fast Dinners under 30 minutes”.
Tuna is something that I keep at home always, even though my folks aren’t very fond of it. I tell them, I need some respite from not having to think who likes what before cooking anything. It can be literally frustrating, isn’t it? 😕 Anyway, there are times when we make toasties or a simple stir fry to go with store bought khubs for dinner. Now I am going to add this one to my list too. It is one of the easiest meals that I have ever made. I cooked the rice on one side and when it was almost done, I made the tuna masala on the other side, mixed it together and let it steam for the flavors to mingle. I was so glad that my girls really loved it and I hardly had any leftovers. Rasha said I should make this frequently – a huge compliment from an awfully picky teenager. 😀 Off to this simple recipe…
Spiced Tuna Rice
- 1 1/2 cup basmati rice
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 onion thinly sliced
- 2 tins tuna chunk 170 gm approx, in water
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- Salt and pepper to taste
- 2 tbsp coriander leaves minced
- Wash and drain the rice.
- In a saucepan, heat lot of water with little oil and salt. Once boiled, add the drained rice and cook till el dente, around 7-9 minutes. Drain and reserve.
- Meanwhile, in another saucepan, heat the oil/ghee. Splutter the cumin seeds and briefly fry the ginger garlic paste.
- Add the onion with a little salt and saute till wilted.
- Drain the tuna and add into the pan. Break the chunks using the spatula.
- Add in the turmeric and red chilli powders and cook for a couple of minutes.
- Now add in the cooked rice, toss lightly. Sprinkle the garam masala and the coriander leaves on the top.
- Tightly close the lids with foil or cloth, to avoid steam from escaping. Keep the flame on bare minimum and allow it to be on dum for 5 minutes.
- Switch off and keep undisturbed for another five minutes.
- Fluff up and serve hot with raita and achaar.