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Kuska

Kuska Biryani Recipe-Kuska Rice

Kuska is a plain biryani without vegetables and meat. It is easy to make and tastes super delicious. It is so good that so good that nothing stays on your plate.

Course Lunch, Main Course
Cuisine Indian
Keyword how to make kuska, kuska, kuska biryani, kuska rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients for making Kuska

  • 1 cup Basmati rice
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 Onion (medium size) Chopped lengthwise
  • 1 Tomato small or 1/2 a big one
  • Salt needed
  • Mint leaves (fistful)
  • Coriander leaves ( fistful)
  • 2 tbsp Thick Curd
  • 2 Cups Hot Water

Spice Powders

  • 1/4 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Biryani Masala Powder (readymade)

For the Seasoning

  • 1 tsp Fennel Seeds
  • 1 Star anise
  • 1 Bay leaf

Masala Ingredients

  • 2 tbsp Oil
  • 2 Cloves
  • 1 inch Cinnamon
  • 1 Cardamom
  • 4 Garlic cloves
  • 2 inch Ginger
  • 1 Green chillies or as needed
  • 1 Onion small size
  • 1/2 Tomato (1/2 a big tomato)
  • Mint Leaves few
  • Coriander leaves few

Instructions

Preparations

  1. Wash and soak 1 cup of basmati rice for 30 minutes.

Preparing of Masala Paste

  1. In a kadai, heat 2 tbsp of oil, when oil is hot add cloves, cinnamon and cardamom

  2. Saute for a few seconds, then add ginger, garlic and green chillies.

  3. Add onions and saute until it turns transparent. Add needed salt.

  4. Add tomato, mint leaves, coriander leaves and saute until tomato turns soft.

  5. Once tomato turns soft, turn off the heat. Leave it to cool.

  6. Once it cools, grind it to a smooth paste. Our masala paste for making kuska rice is ready.

Method

  1. Heat 2 tbsp oil + 1 tsp ghee in a cooker or any container.

  2. When oil is hot, add fennel seeds, star anise and 1 bay leaf. When fennel seeds sizzle, add 1 onion chopped lengthwise.

  3. Saute until onion turn golden brown.

  4. Add 1/2 a tomato, 1/4 tsp turmeric powder, a tsp of chilli powder, biryani masala powder, fistful of coriander and mint leaves and cook until tomatoes turn soft.

  5. Then add the paste we prepared and mix well.

  6. Lower the heat and add 2 tbsp of thick curd. Saute for few seconds.

  7. Add 2 cups of hot water. Check for salt by tasting the water. It should be slightly salty. If needed, add at this stage.

  8. Once water starts to boil, add the soaked and drained rice.

  9. Pressure cook on medium heat for 2 whistles.

  10. Once pressure subsides, open the cooker and fluff the rice with a fork. Let it sit for 5 minutes.

  11. Then enjoy it piping hot with any pachadi/raita or papads or chips.

Recipe Notes

If you do not have a cooker, you can make this in a pan with lid or instant pot also. Follow the same instructions, just cook rice until soft.