Veggo Fish Briyani

While shopping at Pyramid Spice Shop in Homebush one day, Pravina mentioned that her cousin, Indira once made veggo tuna puffs and tasted amazing! Pravina said that she couldn't tell that the tuna puffs were made using veggo tuna! Indira also made fish briyani with a special mix that she recommended...

While we were there, we dug the freezer for the specific brand of veggo tuna and Shan's Fish Briyani mix with very high hopes of replicating what her cousin had made before.

And lo and behold, Jay made the briyani for our new year fireworks campout .YUM!!! Especially when we were starving!! DOUBLE YYUUMM!!

As I am on "clean out my fridge and pantry" spree, I decided to make it for dinner today. The instructions were on the briyani mix packet, but I tweaked it a little as I cooked the rice in the rice cooker. I must say, I was pleasantly surprised at how easy it was...

This is how the 'tuna' looks like out from the packet.

And here's the recipe...


Ingredients:

 A
400g             Vegetarian tuna, cut into cubes
2.5 Tbsp       lemon juice
25g               Shan's fish briyani mix
3 cloves       garlic, finely grated


3 cups          Basmathi rice
1/4 cup        dill
2                  Spanish onions, sliced thinly
1 cup           No fat yoghurt
6 Tbsp         olive oil
water to cook rice

Method:

1. Add all ingredients A and marinate fish pieces for 30 mins.

2. Wash basmathi rice and soak for 30 mins.
3. In a rice cooker, heat some oil and fry the dill and add rice and water and cook rice as normal.
4. Heat 4 Tbsp olive oil and fry 1 onion in a wok. Then add the marinated fish. Cook for a couple of minutes.
5. Add yoghurt to the fish and cook until the oil separates.
6. While the rice is half cooked, take half the rice out of the rice cooker.
7. Spread the fish on the balance rice in the rice cooker and top up with the remaining rice and allow to cook in the rice cooker.

8. In another pan, fry the remaining onions until caramelised. Then spread it onto the cooked rice.

9. Mix well, plate up and enjoy with a good white wine...We're having some tonight with chilled Gerwuztraminer wine from Ernest Hill Winery at Hunter Valley... ;)

The end result!