Image Source : awesomecuisine.com
Introduction
A coastal-style biriyani made with tuna, coconut milk, and local island spices.
Historical Relevance
Influenced by Arab traders and Kerala cuisine, it’s the pride of Lakshadweep feasts.
Ingredients:
2 cups basmati rice
200g tuna chunks
1 cup coconut milk
Spices (cardamom, cinnamon)
Instructions:
Cook tuna in coconut milk with spices.
Layer with rice and steam until aromatic.
Pro Tips
Use fresh tuna instead of canned for authenticity.
Serving Suggestions
Serve with raita and fried onions.
Fun Fact
This biriyani is unique for using no curd — only coconut milk for flavor.