Persian tuna and broccoli Biryani

As I have previously mentioned here, Biryani dishes have a Persian origin and found their way towards Indian subcontinent by  Mongolian kings. In this post, I developed a modern Biryani dish based on Umami, sweet, sour and spicy flavors. As a recap, Umami flavor here comes from Broccoli and tuna, sweet comes through caramelized onions, sour comes from preserved lemon and spiciness comes from Kashmiri dry chilies, as well as fresh Poblano.   


2 cups Jasmine rice
1/2 TSP turmeric
salt and water as needed to par-boil the rice
2 cans tuna in oil(300 gr)
1 Poblano chili, finely chopped
3 cloves of garlic, crushed
2 whole dry Kashmiri red chilies, torn into small pieces
3 slices of preserved lemon, finely chopped  
75 gr parsley, finely chopped
200 gr broccoli(fresh or frozen), finely chopped
1/4 cup caramelized onions

Drain the oil from tuna cans and pour it in a hot pan. Saute Poblano, Kashmiri chili pieces and garlic. Once vegetables are translucent, add tuna and chopped preserved lemon. Lightly brown tuna and lemon and set the mixture aside to cool down.  In a large pot, bring 8 cups of heavily salted water to a boil. Add turmeric and rice. Boil the rice up the a point at which grains are Al dente( for more instructions on Persian rice dum cooking method, check here). Drain the rice and liberally run cold water over the rice colander. Unlike pasta, it is crucial to drain Persian rice with cold water and to wash a way the starch.

Mix parsley and broccoli with the drained rice. Before doing so, cover the bottom of the Biryani pot with a thin layer of plain yellow rice(this is to ensure that parsley and broccoli pieces do not directly contact the bottom and hence burn). 

Make multiple layers of rice, tuna filling and caramelized onions. 

Dum cook according to the instructions of this post. 
Tah-dig was the reason we covered the bottom with a thin layer of plain yellow rice or otherwise the herbs would burn.