Spiced Tuna Rice

A quick fix rice dish made with tinned tuna, to save the day…

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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…

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5 from 4 votes

Spiced Tuna Rice

Course Rice

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 3

Author Rafeeda AR

Ingredients

• 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

Instructions

• 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.

Notes

I have used tuna in water. This is best to avoid any additional oil in the dish. 

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