Tuna Biryani

Name: Tuna Biryani
Yield: Serves 4–6
Ingredients: 5 ml whole jeera (cumin); 10 ml pickle masala; 250 g frozen mixed vegetables; 3 potatoes, sliced; 100 ml sunflower oil; 1 large onion, thinly sliced; 50 g butter; 2 x 200 g cans tuna chunks; 750 ml cooked long grain rice; 3 hard-boiled eggs, quartered; 100 ml hot water

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

A quick and easy yet substantial meal to prepare instead of fish biryani.

Ingredients

100 ml sunflower oil
3 potatoes, sliced
50 g butter

Fish course
Pescatarian
Gluten-free
Spicy

Method

Heat oil in a frying pan and fry potato slices for about 5 minutes on each side, or until golden brown. Drain and set aside. Melt butter in a saucepan and fry onion until golden, 5–10 minutes. Add spices and mixed vegetables, and cook a further 10 minutes. Layer 375 ml rice in a large saucepan, top