Halwai November 3, 2017

Ingredients:

• 2 cans – white -meat Tuna chunks
• 3 cups – Rice
• 2 – large onions, finely chopped
• 1 – large, ripe Tomato
• 2 tbsp – Ghee
• 1 tsp – Mustard Seeds
• 2 – Green chillies
• 1 tsp – Cumin seeds
• 1/2 tsp – peppercorns
• 1 inch piece – Cinnamon
• 1/2 tsp – Cloves
• 1 inch – ginger, crushed
• 4 to 6 – Cardamoms
• Salt to taste
• 2 – Lemons
• 4 sprigs – Curry leaves
• Food color – a few drops of orange-red.

Method:

  1. Fry onions in a vessel till pink in colour and then add the whole spices, garlic and ginger and fry for 2 mins.
  2. Then add the tomato and chillies and fry till tomatoes are soft.
  3. Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves and salt to taste and simmer covered for 3 mins.
  4. Wash the rice, add double its quantity of water, salt to taste and bring to a boil.
  5. Simmer till it is almost done and drain.
  6. Heat ghee in a tempering pan and splutter the mustard seeds and curry leaves in it.
  7. Add the tuna-masala, a few drops food colour and the mustard-curry leaves mix into the rice, cover and toss well.
  8. Simmer covered for 1 mins or till rice grains are well cooked.
  9. Garnish with the left-over fried onions, some freshly chopped coriander leaves and lemon wedges.

Recipe courtesy of Lil’ Chef