Tuna Breyani

• 100 ml sunflower oil
• 3 potatoes, sliced
• 50 ml butter
• 1 large onion, thinly sliced
• 5 ml chili powder
• 5 ml ground cumin
• 250 g frozen mixed veggies
• 750 ml cooked long grain rice
• 2 (200 g) cans tuna, drained and flaked
• 100 ml hot water
• 3 hard-boiled eggs, quartered

1. Heat oil in frying pan; fry potato slices for about 5 minutes on each side or until golden brown.
2. Drain and set aside.
3. Melt butter in saucepan; fry onion until golden.
4. Add spices and vegetables; cook for 10 more minutes.
5. Layer 375 ml rice in a large saucepan (or electric skillet).
6. Top with tuna, potatoes, mixed vegetables, remaining rice and hot water.
7. Cook, covered, for 20 minutes on medium.
8. Serve garnished with hard-boiled egg.
9. Serves 4 to 6.

sunflower oil, potatoes, butter, onion, chili powder, ground cumin, rice, tuna, water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996215 (may not work)