Adapted from my mum's (Faaiza E) recipe
Prepared and pic by :Naeema Mia Instagram :@naeema_mia
1 ¼ cup rice, parboiled with mixed veg. Cut 1 large potato into med sized cubes and fry. Make vagaar with 1 sliced onion. When golden add 1 tablespoon ground garlic and 1 teaspoon green masala, Braise for few minutes then add 2 medium tomatoes, liquidised,salt to taste½ teaspoon arad (Turmeric)1 ½ teaspoon dhana Jeeru (Cumin)1 teaspoon chilli powder or to taste. When chutney is done add 2 tins of tuna chunks.. Drain off all the liquid. Layer potatoes at the bottom of an oven proof pot then ½ the rice then the tuna and remaining rice. Pour ¾ cup water over and 2 tablespoon ghee (Clarified butter). Place on stove on high heat till steam comes out then put in oven at 180deg for 45mins. If making in a pyrex, boil rice till ¾ way done. Layer half the rice in a pyrex, then tuna, remaining rice and then fried potatoes. Pour ½ cup water over, 2 tablespoon of ghee (Clarified butter) and cover with foil. Place in a preheated oven at 200deg for 30min.Serve with dhai, carrots and mayo salad and apricot jam.
Bon Appétit 💋