Kuska Recipe | Khuska Biryani | How to make Plain Biryani
Learn how to make a perfect hotel-style kuska
Servings 0
Ingredients
- Basmati rice 1 cup
- Onion 1 big
- Tomato 2 medium
- Ginger garlic paste 1 tbsp
- Mint leaves handful
- Coriander leaves handful
- Curd 2 tbsp
- Rock salt 2 tsp or as required
- Red chilli powder 1 tsp
- Coriander powder 2 tsp
- Turmeric powder ½ tsp
- Garam masala ¾ tsp
- Water 1.5 cup
- Lemon ½
To Temper
- Oil 1.5 tbsp
- Ghee 1.5 tbsp
- Cloves 2
- Cardamom 1
- Star anise 1
- Marati moggu 1
- Cinnamon small piece
- Bay leaf 2
Instructions
- Soak basmati rice for 15 minutes. Wash and drain the water and keep it ready.
- Heat oil, ghee and temper with whole spices given under to temper.
- Once it browns add the sliced onions and saute for a minute.
- Then add ginger garlic paste and saute till raw smell goes
- Now add the mint leaves and coriander leaves and saute.
- Then add the chopped tomatoes and saute till mushy.
- Next add red chilli powder, turmeric powder, garam masala, coriander powder, and salt.
- Then add curd to it.
- Saute nicely till the oil starts to ooze out.
- Then add the soaked rice and mix.
- Next, add the water and check the seasoning.
- Close the pressure cooker and cook in medium flame for one whistle and slow flame for 5 minutes.
- Wait for the pressure to settle down and open the lid. Squeeze lemon juice and gently mix it up.
- Kuska is ready. Serve it with simple raita.
Notes
Adjust the spices according to your preference.
I used basmati rice. You can use seeraga samba rice too.
Use chicken stock or little coconut milk to make it more flavorful