Ingredients: Tuna- 1 large onion (sliced) 1 piece taj 3 large tomatoes (liquidized) 2 big tins chunky tuna in brine 1 teaspoon salt 1 teaspoon chilli powder ¼ teaspoon turmeric 2 teaspoon dhana Jeeru (Cumin) powder 1 tablespoon red ginger garlic masala
Rice- 1 large onion (sliced) 2 pieces taj 1 teaspoon whole Jeeru (Cumin) seeds 2 star anise 2 cups sella basmati rice 4 cups water 1 teaspoon rough salt ½ teaspoon turmeric ½ teaspoon lemon pepper 6 carrots (cut in batons) 1 cup frozen peas 500ml sourmilk
Dhai- 500ml sourmilk 3 tablespoon dhania (coriander) chutney ½ teaspoon salt 1 teaspoon sugar ½ dhana Jeeru (Cumin) powder
Tuna- Braise onions with oil and taj till golden, then add masala and spices and braise till fragrant. Add tomatoes and drained tuna and cook together till tomato liquid has reduced. Leave aside.
Rice- Braise onions in oil with taj, star anise and Jeeru (Cumin) until golden. Add water and spices and cover pot and let water come to a rapid boil. Add washed rice, carrots and peas. Cook on medium heat till ¾ has reduced, then drop on low and let all water cook out and rice fluff up.
Once done add the tuna and sourmilk to rice and mix in gently. Allow sourmilk liquid to reduce on medium-high heat. Serve with dhai and papad.
Note: you may add fried potatoes as well to rice when adding tuna and sourmilk