RECIPE

1 can tuna any type shred or chunks
Drain water
Keep. For adding last
Boil 1 1⁄4 mug rice with salt
Make usual wagaar with 1⁄4 onion
Little ghee (Clarified butter) Jeeru (Cumin)
Keep aside
Take 1 tablespoon rice tint for garnishing
Keep for last

In pot add 3 tablespoon oil braise
1⁄4 onion...with 1⁄2 teaspoon whole Jeeru (Cumin)
Curry leaves slit green chilli add 1⁄2 teaspoon ginger and garlic
1-2 small cinnamon stick
1 clove 1 Elachi (cardomom). 3 whole black pepper
Mustard seed optional and bayleafs
Add 1 tablespoon salt
1 teaspoon chilli powder
1 crushed red chilli
1 1⁄2 teaspoon Dhana jeera powder
1 teaspoon fish masala
1 teaspoon tumeric
3 grated tomatoes
1tblsp lemon juice
1⁄2 teaspoon biryani masala
Braise add
1 cup steamed vegetables
Add 3 fried in 4's small potatoes
Cook add 1⁄3 cup little water
When well blended
Add drained tuna braise for few minutues add green chopped dhania (coriander)
Layer little rice at bottom of pot
Sprinkle saffron water
Then all the tuna mixture
Then rice again
Place a sprig of curry leave on rice cover with foil
Steam for +- 1 1⁄2 hour
Serve with kachoombar or dahi

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