Tuna & Tomato Biriani

Tuna & Tomato Biriani

Tuna & Tomato Biriani

Tuna & Tomato Biriani
  • 450 gram (1 pound) rice

  • 4 teaspoon Pilau Rice Seasoning

  • 100 gram (4 ounce) butter

  • 2 large onions, chopped

  • 200 gram (7 ounce) tin tuna, drained and flaked

  • 4 large tomatoes, skinned and quartered

  • pinch Cinnamon Ground

  • 150 millilitre (1/4 pint) water

  • 2 medium eggs, hard boiled and quartered

Key Products
Pilau Rice Seasoning

Product Information

£ 2.00/unit,65g
Cinnamon Ground

Product Information

£ 1.70/unit,32g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Cook the rice in boiling, salted water with 2 tsp Pilau Rice Seasoning for 5 minutes. Drain.
  • 3 Meanwhile, melt the butter in a large frying pan and fry the onions until soft. Add the tuna and tomatoes. Stir in the remaining Pilau Rice Seasoning, Cinnamon and water. Place this mixture in a large ovenproof dish and cover with the rice. Cover tightly and cook in the oven for 1½ hours. At the end of cooking add the eggs and stir thoroughly before serving.
  • 4 This makes a great vegetarian alternative to other meat based Indian dishes.