I think some of you are really busy with the blessed month of Ramadan. I had got few requests to post some nombuthura(breaking of fasts) recipes. Frankly says, I would love to try out and post some, but am not doing it because am afraid it will affect the intention of fasting. I believe we should not give much importance for food and other worldly affairs especially in the blessed month. This month is to receive lots of blessings and rewards from the Almighty by making more duaas, offering more salah(prayers) , increasing Quran recitation and giving more sadaqa(giving in charity).. etc. (Click here to know more). I am sure most of you know this but many do not give much importance for it. Anyway I am leaving a simple rice recipe for you, I prepared this using the ready-made tuna chunks, so not much work like cutting and cleaning... :)
tuna 2 cans
onion 2 medium size
basmati rice 2 cups
garlic paste 2 tsp
ginger paste 2 tsp
green chillies 2
coriander leaves 1/2 cup chopped
mint leaves 2 Tbsp chopped
garam masala powder 1 tsp
pepper powder 2 tsp
turmeric powder 1 pinch optional
cinnamon sticks 2 1/2" pieces
ghee or oil 2 or 3 Tbsps
How I prepared it,
Wash and Soak rice in water for 1/2 hour.
Boil water, add cardamoms, cloves , cinnamon and little ghee and salt to it.
Cook rice in this.
Drain and keep aside.
If you love to get a yellow color add a pinch of turmeric to the boiling water.
Heat a nonstick vessel, add ghee or oil.
Saute chopped onion until slightly brown.
Add chopped tomato and green chillies.
Add garlic and ginger paste and saute well until the raw smell goes.
Add mint leaves, half of the coriander leaves, tuna, pepper powder and garam masala.
Add enough salt and stir well.
Remove from fire and keep aside.
Heat another heavy bottomed vessel, apply little ghee on the bottom side.
Spread 1 or 2 plates of rice, sprinkle little lemon juice , ghee and coriander leaves over it, for this refer other biryani recipes here.
Spread the tuna masala over it.
Repeat the process until the rice and masala finish.
Close the lid, place the vessel on a low flame, cook for ten minutes or until the steam comes to the top.
Open only after one hour and mix well, and keep half an hour before serving.