4 February, 2020
Kuska Rice Recipe
Kuska Rice Recipe | Plain Biryani Rice
Khushka or kuska is a rice dish made using long grain rice (usually basmati), ghee, and various spices. It is a vegetarian dish but does not involve any major vegetables other than onions and tomato which makes it simple and quick to cook. Tomatoes and onions are used to make the base of the gravy along with spices that add flavor to the dish.
It’s is served as a main dish, with Kurma or salna as sides and is very popular in Southern India.
How to make Kuska Rice Recipe | Plain Biryani Rice
Step 1:
Soak the basmati rice for 20 minutes before cooking
Heat the cooker/pan, add 4 to 5 tbsp oil to it
Now add all the whole spices and allow them to turn fragrant.
Step 2:
Add the onions and fry till they turn golden brown. Next, add green chilli and saute well.
Step 3:
Now add coriander and mint leaves. Mix well and cook till the leaves curl up.
Step 4:
Add the ginger-garlic paste and fry till the raw smell disappears.
Step 5:
Next, add red chili powder and mix well for a few seconds.
Now, add 1/2 tsp garam masala and mix well
Step 6:
Add curd and let it cook for another minute until oil separates.
Step 7:
Next, add the tomatoes and mix well. Now, add 3/4 tsp salt and cook for 2-3 minutes in medium flame.
Step 8:
Now, add 2 cups of water and mix well. Next, bring it to boil in high flame and add soaked basmati rice. Bring it to boil again.
Once it starts boiling again, lower the flame and close it with a lid. Cook for 7 to 9 minutes until water is completely absorbed.
Switch off and open the lid and Kuska biryani is now ready to be served
Kuska biryani is ready!
How to make Kuska Rice – video recipe
How to make Kuska Rice Recipe card
Kuska Rice Recipe
Equipment
- pressure cooker/ thick bottom kadai
Ingredients
- 1 Cup Basmati rice
- 2 Cups Water
- 4-5 tbsp Oil
- 2 Bay leaf
- 2 Cinnamon sticks
- 2 Clove
- 3 Cardamom
- 1 dried Kapok bud
- 1 Star anise
- 1 Medium Onion
- 1 Medium Tomato
- 2 Large Green chilli
- 1/8 Cup Coriander leaves
- 1/8 Cup Mint Leaves
- 1 tsp ginger garlic paste
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala
- 1/8 cup Curd
- 3/4 tsp Salt
Instructions
- Soak the basmati rice for 20 minutes before cooking
- Heat the cooker/pan, add 4 to 5 tbsp oil to it
- Now add all the whole spices and allow them to turn fragrant.
- Add the onions and fry till they turn golden brown. Next, add green chilli and saute well.
- Now add coriander and mint leaves. Mix well and cook till the leaves curl up.
- Add the ginger-garlic paste and fry till the raw smell disappears.
- Next, add red chili powder and mix well for a few seconds.
- Now, add 1/2 tsp garam masala and mix well
- Add curd and let it cook for another minute until oil separates.
- Next, add the tomatoes and mix well. Now, add 3/4 tsp salt and cook for 2-3 minutes in medium flame.
- Now, add 2 cups of water and mix well. Next, bring it to boil in high flame and add soaked basmati rice. Bring it to boil again.
- Once it starts boiling again, lower the flame and close it with a lid. Cook for 7 to 9 minutes until water is completely absorbed.
- Switch off and open the lid and Kuska biryani is now ready to be served
Video
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