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Kuska rice | Plain biryani | Kushka biryani

Sangskitchen
Kuska or kushka biryani is a flavorful plain biryani where there is no meat or vegetable is used. Kuska rice is also as empty biryani for the obvious reasons.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Biryani, Main Course
Cuisine Indian, South Indian
Servings 4
Calories 280 kcal

Ingredients
  

Ingredients:

  • 1 cup Basmati rice (approx. 220g)
  • 1.5 cup water (use same cup for rice)

Whole spices:

  • 1 bay leaf
  • 2 cardamom
  • 1 cinnamon stick
  • 1 mace
  • 1 star anise
  • ¼ tsp fennel seeds
  • 2 cloves

Other ingredients:

  • 3 tbsp oil
  • 1 tbsp ghee
  • 1 big onion
  • 1 green chilli
  • 1 to mato
  • 1 ½ tsp ginger garlic paste
  • 1 tbsp curd
  • ½ cup mint leaves
  • ½ tbsp chilli powder
  • 1 tsp biryani masala powder
  • ¼ tsp turmeric powder
  • 1 tsp salt (as per taste)
  • ¼ cup coriander leaves

Instructions
 

Preparation:

  • Slice onions into thin half-rings.
  • Chop tomato and keep ready.
  • Make ginger and garlic paste with a two-inch piece of ginger and eight garlic pods.
  • Rinse basmati rice thoroughly with clean water. Soak it with enough water for 30mins.

Recipe:

  • Heat oil and ghee in a pressure cooker.
  • Add all the whole biryani masala spices like bay leaf, cardamom, cinnamon, fennel seeds, cloves, star anise, mace strings and any other spice if you have.
  • Let the spices roast in oil for a minute to release the wonderful aroma.
  • Add sliced onions and saute well for four to five minutes in medium flame to get the nice caramelized effect.
  • Also, add one slit green chilli for flavor.
  • Put ginger garlic paste and saute well to get rid off the raw smell.
  • Add tomato and cook it until soft.
  • Next, add finely chopped mint leaves.
  • Saute chilli powder, biryani masala powder and turmeric powder.
  • Now add a tablespoon of thick curd and mix well.
  • Curd gives a soft and fluffy texture to the plain biryani rice or kuska rice.
  • Add the soaked and water drained basmati rice and some coriander leaves.
  • Do not mix the rice too harshly as the grains may break.
  • Now pour the measured amount of water and mix gently.
  • Cover with the cooker lid and put on the whistle. Don't forget to pick any blocked dust in the nozzle.
  • Pressure cook on medium heat for just two whistles. After whistling switch off and keep the cooker off the stove.
  • Let the pressure settle down on its own and open the lid.
  • You can add a tsp of ghee again before serving.
  • Fluff the rice gently and transfer the kushka biryani into another pot until serving.
  • Serve with a simple raita or Andhra salan or Tamil Nadu salna or any spicy egg gravy.

Video

Notes

Tips:
1) Use good quality biryani masala powder to an aromatic plain biryani. A homemade biryani powder also suits best.
2) Always be careful with the rice and water ratio to get the perfectly cooked kuska biriyani.

Nutrition

Calories: 280kcal
Keyword 10 minutes chutney, Biryani rice, How to make empty biryani, Kushka biryani, Kuska biriyani seimurai, Kuska rice, Plain Kuska
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