One Pot Tuna Rice (Biryani Flavour)

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🌾 One Pot Tuna Rice (Biryani Flavour)

One pot tuna rice served with Cucumber kimchi, salad, dates pickle and Pappadam

A quick and flavour-packed one-pot meal I love making on busy or lazy days. It has all the aroma of biryani but comes together effortlessly in under 30 minutes. Perfect to enjoy with raita, salad, pickle, or pappadam.

📝 Ingredients

For cooking:

  • 2 tbsp oil + 1 tbsp ghee

  • Whole spices:

    • 1 bay leaf

    • 2–3 green cardamoms

    • 1 black cardamom

    • 4–5 cloves

    • 1 cinnamon stick

    • Few fennel & cumin seeds

    • Few black peppercorns

Fresh ingredients:

  • 2 onions

  • 1 tbsp ginger

  • 1 tbsp garlic

  • 1–2 green chillies (adjust to spice level)

  • 1 tomato

  • A handful of mint & coriander leaves

  • Parsley for garnish

  • Salt & pepper to taste

  • Juice of 1 lime

Spices:

  • ½ tsp turmeric powder

  • ½ tsp cumin powder

  • ¾ tsp fennel powder

  • 1 tsp meat masala

  • 1½–2 tsp garam masala

Main ingredients:

  • 2 cans tuna fish (drained)

  • 2 cups basmati or kaima rice

  • ~1 litre boiling water

👩‍🍳 Method

  1. Heat oil and ghee in a large pan.
    Add all the whole spices and sauté until fragrant.

  2. Add the ground tomato paste to the pan and cook until the oil begins to separate.

  3. Season with salt, pepper, turmeric, cumin, fennel, meat masala, and garam masala. Mix well.

  4. Add tuna fish, followed by the ground mint-coriander mix and lime juice.
    Stir gently to combine without breaking the tuna too much.

  5. Add rice and pour in boiling water.
    Mix everything lightly. Adjust salt and add a little more ghee or garam masala if desired.

  6. Bring to a boil, then cover and cook on low flame for about 15 minutes, or until rice is fully cooked and fluffy.

  7. Fluff up the rice, then garnish with chopped parsley and a sprinkle of crushed black pepper.

🍽️ Serve with

Raita, salad, pickle, or crispy pappadam for a wholesome and satisfying meal.

Quick prep tip:

To save time, add onions, ginger, garlic, and green chillies together in a chopper or mini mixer and grind coarsely. Add this mix to the pan and sauté till golden.

Once added, use the same jar to grind the tomato and then the mint and coriander leaves—this saves time and keeps the flavour consistent.

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