Kuska is a plain biryani without vegetables and meat. It is easy to make and tastes super delicious. It is so good that nothing stays on your plate. It can be paired with onion raita or mixed vegetable raita, potato chips and papads. Even this simple Brinjal chops side dish also goes well with kuska rice.
If you are looking for more Biryani recipes here are some:
Watch the video of making Kuska
How to Make Kuska Biryani
Serves – 2
Ingredients for Kuska
Basmati rice – 1 cup
Oil – 2 tbsp
Ghee – 1 tsp
Onion – 1 (chopped lengthwise)
Tomato – 1 small or 1/2 a big one
Salt needed (approximately 2 tsps flat for 1 cup of rice)
Mint leaves – fistful
Coriander leaves – fistful
Thick curd – 2 tbsp
Hot water – 2 cups
Spice powder
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Biryani Masala Powder – 1 tsp (readymade masala)
For the seasoning
Fennel seeds – 1 tsp
Star anise – 1 optional
Bay leaf – 1
Masala Ingredients
Oil – 2 tbsp
Cloves – 2
Cinnamon – 1 inch piece
Cardamom – 1
Garlic cloves – 3-4
Ginger – 2 inch pcs
Green Chilli – 1 or as needed
Onion – 1 small size
Tomato – 1/2 a big tomato
Mint leaves – few
Coriander leaves -few
Preparations
Wash and soak 1 cup of basmati rice for 30 minutes.
Preparing of Masala Paste
In a kadai, heat 2 tbsp of oil, when oil is hot add cloves, cinnamon and cardamom
Saute for a few seconds, then add ginger, garlic and green chillies.
Add onions and saute until it turns transparent. Add salt needed.
Add tomato, mint leaves, coriander leaves and saute until tomato turns soft.
Once tomato turns soft, turn off the heat. Leave it to cool.
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 required, add salt 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 Card for Kuska Biryani
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.
- 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
- 1/4 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Biryani Masala Powder (readymade)
- 1 tsp Fennel Seeds
- 1 Star anise
- 1 Bay leaf
- 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
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Wash and soak 1 cup of basmati rice for 30 minutes.
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In a kadai, heat 2 tbsp of oil, when oil is hot add cloves, cinnamon and cardamom
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Saute for a few seconds, then add ginger, garlic and green chillies.
-
Add onions and saute until it turns transparent. Add needed salt.
-
Add tomato, mint leaves, coriander leaves and saute until tomato turns soft.
-
Once tomato turns soft, turn off the heat. Leave it to cool.
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Once it cools, grind it to a smooth paste. Our masala paste for making kuska rice is ready.
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Heat 2 tbsp oil + 1 tsp ghee in a cooker or any container.
-
When oil is hot, add fennel seeds, star anise and 1 bay leaf. When fennel seeds sizzle, add 1 onion chopped lengthwise.
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Saute until onion turn golden brown.
-
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.
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Then add the paste we prepared and mix well.
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Lower the heat and add 2 tbsp of thick curd. Saute for few seconds.
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Add 2 cups of hot water. Check for salt by tasting the water. It should be slightly salty. If needed, add at this stage.
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Once water starts to boil, add the soaked and drained rice.
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Pressure cook on medium heat for 2 whistles.
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Once pressure subsides, open the cooker and fluff the rice with a fork. Let it sit for 5 minutes.
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Then enjoy it piping hot with any pachadi/raita or papads or chips.
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.