Tuna Biryani

1 ½ hours


Tuna Biryani Recipe
Club Noor

by Zain Al Zayani

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2 onions (half onion sliced and fried crisp, remaining onions chopped)

1 tsp  cumin seeds

½ tsp peppercorns

1 small  cinnamon stick

1/2 tsp cloves

4 tbsp Noor Oil

4-6 cardamom pods

1 small  piece ginger (crushed)

½ tsp garlic (crushed)

1 large tomato, chopped

1 green chilli, slit (up to 2 if you can stand the heat)

2 cans tuna chunks, in brine

4 curry leaves

3 cups rice

1 tsp mustard seeds

2 lemons (to garnish)

chopped coriander (to garnish)

salt to taste



This is an unusually delicious dish - due to the simple fact that it uses canned tuna.Don’t let the ingredient deter you because this rendition of tuna is heavenly.  It is delicious when served with yogurt.

Steps Involved:

Keep a large frying pan on medium heat, pour 2 tablespoons Noor Oil.

Add the onions, ginger, garlic and spices namely cumin, peppercorn, cinnamon, cardamom and cloves (except for the mustard seeds). Fry for an additional 3 minutes – until soft and well incorporated.

Now add the tomato and chilies into the pan and continue cooking until tomatoes are soft.

Add the tuna chunks with half a cup of brine from the can and two curry leaves. Check for seasonings, add salt as required. Cover and simmer for 3 minutes.

Wash the rice. Boil 6 cups of water with some salt. Add rice, simmer till the rice is cooked and drain off water if necessary.

Heat the remaining 2 tablespoons of Noor Oil in another pan. Splutter the mustard seeds and curry leaves in hot Noor Oil.

In a clean pot, layer half the rice, add the tuna mix, top it with the mustard seeds and curry leaves, add the remaining rice. Place the the pan on fire, cook for another 10 minutes on low heat.


Top the Biryani with fried crunchy onions, coriander and lemon wedges, before serving. Serve hot with chilled raitha.

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