Tuna Steak Biryani

Fish Biryani

What a beautiful, comforting dish this is. A tuna steak biryani, where the fish is perfectly cooked and melting in the mouth. The rice coloured and is flavoured with all the aromatic spices.
I have always been a big fan of biryani; I especially love fish biryani. I remember the last time I went back home to Mauritius my mother had this waiting for me when I arrived home; I can’t begin to tell you how happy that made me feel. However, if it’s made with Tuna, I usually would prefer eating the rice but not the fish.
I have been talking to the hubby about our Mauritian Tuna steak recently, and he sounded curious about which led me to make it today.  Now that I have done it myself though I’ve had a complete change of heart. It turns out that the Tuna I had before was just over cooked. My Tuna was cooked just right 😉

Tuna Steak Biryani

Number of servings: 8

Per Serving 933 calories

Fat 4 g

Carbs 176 g

Protein 42 g

8


Tuna Steak Biryani

Ingredients

5 Tuna Steaks

4 Cups Rice, Basmati, washed and soaked for 30 minutes

4 medium potatoes (Optional) Cut into halves

2 Carrots (optional) dices into cubes

3 medium Onions

6 clove of garlic

Coriander and Mint leaves

2 tbsps Lemon Juice

1/12 Cups Oil

Shan Biryani mix

Instructions

  1. Make a paste with the coriander, mint, garlic and onions.
  2. Heat the oil in a big pot. Half fry the Potatoes until golden.
  3. Put the fried potatoes and carrots in a big mixing bowl.
  4. Add lemon juice, Shan Fish Biryani Mix and the garlic paste.
  5. Fry the tuna steaks for 2 minutes each side and very gently mix with the potatoes and spices in the bowl.
  6. Spread half the rice in the big pot of oil and evenly pour the fish and spices over it.
  7. Then spread and cover it with the remaining rice.
  8. Cover and cook on low heat until the rice is tender.
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