Kuska biryani is a traditional biryani recipe hailing from South India. It’s an aromatic, simple, and hearty meal you can savour with a side gravy dish. It doesn’t include any vegetables so it is also known as plain biryani.
When you don’t want to eat plain, steamed rice, you can relish this rice recipe.
Kuska in Urdu means ‘dry’ so, this is some sort of a dry biryani. You can prepare this biryani in your own way. The best thing about Kuska biryani is that it doesn’t feature any layering or gravy.
It is very easy to cook just like pulao or ghee rice.
Let’s see how to make kuska biryani at home:
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 2-3
Ingredients you need:
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2 tbsp ghee
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200 grams of Jashn basmati rice
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1 tsp ginger-garlic paste
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1 onion thinly sliced
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1 tomato chopped
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1-2 green chillies sliced
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2 tbsp chopped coriander leaves
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1/2 tbsp chopped mint leaves
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1 tsp lemon juice
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Water as required (2 cups or 2.5 cups)
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Salt per taste
Whole Spices you need:
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1 tej patta
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2-3 cloves
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1/2 tsp shah jeera
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1 inch cinnamon
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2 green cardamoms
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1-2 mace or javitri
Cooking instructions:
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Rinse basmati rice until the water runs clear. Soak it in clear water for about 30 minutes. After that, drain it and keep it aside.
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Take a pot or pan and heat 2 tbsp ghee in it.
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Add shah jeera, cinnamon, green cardamom, cloves, tej patta, and javitry. Stir for a few seconds.
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Add sliced onions and sauté on medium heat. Sauté until the onion turns golden brown.
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After that, add ginger-garlic paste and sauté until the raw fragrance goes away.
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Add chopped tomatoes and sauté until tender.
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Now, add green chillies, chopped mint leaves, and coriander leaves. Mix everything well.
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Now add water and bring it to a boil.
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When the water starts boiling add the basmati rice and mix it well.
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Add salt per taste. Add 1 tsp lemon juice and cover the pan tightly.
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Keep the flame low and dum-cook the rice. It takes about 8 to 10 minutes to cook the rice.
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Make sure you take a heavy-bottomed pan to avoid burning your ingredients.
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Once the water has been absorbed, fluff the rice using a fork. If it’s cooked, switch off the heat, if it’s undercooked, add some water and cook for the next few minutes.
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Once done, switch off the flame and set the pan aside.
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Wait for a few minutes until the pressure or heat is released.
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Garnish your kuska rice with coriander leaves and mint leaves and serve it with your choice of curry!
Tips
If you don’t have basmati rice available, you can use samba rice or any regular rice.