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Tuna and chicken biryani

Recipe from: 11/25/1993 12:00:00 AM
biryani, budget, rice

Ingredients 10
Servings 4
Time 5-10 min


  • 1
    large onion, sliced
  • oil
  • 2
    sticks cinnamon
  • 5
    chilli powder
  • 5
    ground cumin (jeera)
  • 4
    potatoes, peeled and sliced
  • 200
    chicken stock
  • 250
    frozen vegetables
  • 370
    tuna, drained
  • salt and pepper to taste


20-30 min
Sauté the onion in a little oil until soft. Add the cinnamon sticks, chilli powder and cumin. Stir-fry for another minute, taking care that the mixture does not burn.

Add the potato slices and pour over the chicken stock. Simmer until the potato slices are nearly soft, add the frozen vegetables and simmer until potatoes are done but vegetables are still slightly crisp.

Add the tuna and heat to warm through. Season to taste with salt and pepper. Serve with rice.

Read more on: fish/seafood

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