Published: by Absolutely Recipes, in the recipes category.

Kuska Rice Recipe.

Ingredients:

2 Cups rice (preferably basmati)
35 cups water or stock (chicken or veg stock)
2 to 2 1/2 tbsp oil
1/2 cup onion thinly sliced (or about 1 lmedium)
1 tbsp ginger garlic paste
1/2 cup tomato chopped ( or about 1 large, deseeded)
salt as needed
handful mint (or pudina & coriander)
1/4 cup curd or fresh yogurt (do not use sour one)
spices for kuska
1 bay leaf (or tej patta)
4 to 6 cloves (or laung)
4 to 6 green cardamoms (or elaichi)
1 star anise (or chakri phool)
1/2 tsp shahi jeera (or jeera)
1 strand mace (or javitri)
1 cinnamon (or dalchini) two inch
1/4 tsp turmeric (or haldi)
1/2 to 3/4 tsp red chili powder (or lal mirch powder)
1 to 1 1/2 tsp biryani masala powder (any readymade will do) (optional)

Recipe Instructions:

How to make kuska rice biryani
rinse and soak rice for at least 20 minutes.
Drain water completely.
Set aside.
Heat a pressure cooker or a heavy bottom pan with oil.
Add spices and fry till they turn fragrant.
Next add onions and fry till onions turn golden.
Add ginger garlic paste and fry till it gets fragrant.
Do not burn
transfer tomatoes,curd, red chili powder, pudina, coriander, salt and turmeric.
If using biryani masala powder add it now.
Fry till tomatoes turn mushy, soft and pulpy.
The mixture begins to leave the oil as well.
Pour water or stock and bring water to a boil.
Adjust the salt (you could vary the amount of water based on your rice)
add rice and cook till very little water is left.
Refer the pic
cover the pressure cooker with the lid, cook on a low flame for 3 to 5 mins.
Do not let the cooker whistle.
If cooking in a pan or casserole, just cover tightly and cook till the rice is fully done.
It could take around 5 mins.
If using normal rice, allow to whistle once.
Let the pressure go off, then fluff up the biryani kuska rice.

Back To Main Recipe List...