Kuska Biryani Recipe | Plain Biryani Recipe | Kuska Rice Recipe

PLAIN KUSKA BIRYANI RECIPE |

STARTUP COOKING

Kuska biryani or simple called as plain biryani without any vegetable or any type of meat. This is one of the most popular recipe in South Indian cuisine, especially who do not eat meat.

I usually makes this biryani for my husband, because he is vegetarian. This is one of the best and tasty biryani in my collection of biryani recipes, basmati rice are cooked in the coconut milk which makes it even more flavorful and tastier. I hope everyone enjoys this recipe.

Kuska rice can be prepared under 45 minutes in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don't eat veggies and meats. Kuska biryani goes well with raita or empty salna. Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.

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Plain kuska rice is tasty and flavorful recipe that everyone should try. Follow my step by step photo recipe to prepare Plain Kuska Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR PLAIN KUSKA BIRYANI

Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

INGREDIENTS

2 cup basmati rice

2 tbsp oil

2 tbsp ghee

5 cloves

3 cinnamon stick

5 cardamom

3 bay leaf

1 star anise

2 kapok buds (marathi moggu)

1 tsp cumin seeds

1 tsp fennel seeds

1/2 cup mint leaves

1/2 cup coriander leaves

2 large onion - thinly sliced

6 green chilli - slitted

1.5 tbsp ginger garlic paste

1 large tomato - chopped

1/2 cup curd or yogurt

1/4 tsp turmeric powder

1/2 tsp coriander powder

1 tsp red chilli powder

salt to taste

2 cup coconut milk

2 cup water

1 tbsp ghee - for garnish

1 tbsp coriander leaves - for garnish

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PROCEDURE

soak basmati rice in water for 30 minutes

heat ghee and oil in a biryani pot

temper with cloves, cinnamon stick, cardamom pods, bay leaf, star anise, kapok buds, cumin seeds and fennel seeds

saute for few seconds

add mint and coriander leaves

saute well until it turns slight crispy

add thinly sliced onion and slitted green chilli

saute well until transparent

add ginger garlic paste

saute well until the raw smell of spices goes

add chopped tomato

saute well until it turns mushy

add curd, turmeric powder, red chilli powder and coriander powder

mix well and cook for 3-4 minutes or until the oil starts to separate from the masala

once the oil and ghee starts to separate from the masala, add 2 cup coconut milk and 2 cup water

add salt as needed

mix well

bring the mixture to rolling boil

add soaked basmati rice

mix well

boil the rice over high flame for 5 minutes (the rice will drink most of the liquid and now the rice cooked almost to 70%)

now bring the flame to low, cover the biryani pot with aluminum foil and then cover with lid

dum cook for 15 minutes

switch off the flame and then rest the biryani pot for another 15 minutes

open the biryani pot, garnish with a tbsp of ghee and chopped coriander leaves

serve with raitha or empty salna

taste was absolutely delicious

NOTES

adjust spice level according to your taste
use fresh coconut milk for delicious taste
for 2 cup basmati rice we need 4 cups liquid

INDIAN RICE RECIPES, PANEER RECIPES, SPINACH RECIPES, MUSHROOM RECIPES,

Kuska Biryani With Step By Step Photo Recipe

soak basmati rice in water for 30 minutes

heat oil and ghee in a biryani pot

temper with cloves, cinnamon stick, cardamom pods, bay leaf, star anise, marathi moggu, cumin seeds and fennel seeds,

saute for few seconds

add mint and coriander leaves

saute for few minutes until it turns crispy

add thinly sliced onion and green chilli

saute well until it turns transparent

add ginger garlic paste

saute well until the raw smell goes

add chopped tomato

saute well until it turns mushy

add curd, turmeric powder, red chilli powder and coriander powder

saute and cook well until the oil starts to separate from the masala

add coconut milk and water

mix well

bring the mixture to rolling boil

once the water starts to boil add soaked basmati rice

mix well and boil the rice over high flame for 5 minutes (the rice will cook almost to 70%)

bring the flame to low, cover with aluminium foil, and then cover with lid, dum cook for 15 minutes, switch off the flame and rest the pot for another 15 minutes