Spiced Tuna Rice
Servings 3
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.