Kuska – Basmati rice cooked in dum with a spicy gravy.
Kuska is nothing but biryani cooked without any vegetables or meat. They are usually served with kurma and raita. There are so many recipes out there for this mouth-watering flavored rice. This is one of the recipes that I follow. Here basmati rice is cooked in dum with a spicy gravy. This recipe uses curd, lemon juice and doesn’t use tomatoes. If you fall short of time, you may pressure cook the biryani. Here is the recipe to make delicious kuska.
Cuisine : South Indian
Category : Rice varieties
Makes : 4 servings
Preparation Time : 15 min
Cooking Time : 40-45 min
1 cup : 240 ml
- 2 & 1/4 cup Basmati Rice
- 5 big Onions, sliced
- 2 Green Chillies, slit
- 1 cup Chopped Coriander Leaves
- 1/2 cup Mint Leaves
- 1 tsp Red Chilli Powder
- 1/2 cup Curd
- 1 tsp Lemon Juice
- 1 Bay Leaf
- 1 tsp Fennel Seeds
- 6 tbsp Oil
- 1 tbsp Ghee
- Salt as required
- 3″ piece Ginger
- 15 cloves Garlic
- 3 Cardamom
- 3 Cloves
- 1″ piece Cinnamon
- 2 Green Chillies
- 1 tsp Black Pepper
1. Grind all the ingredients required for masala to a fine paste, by adding a little water.
2. Wash the basmati rice twice and soak in water now. Heat oil and ghee in a pressure cooker. Add bay leaf and fennel seeds. Fry for 2-3 seconds.
3. Add the sliced onions, slit green chillies and mint leaves. Sprinkle some salt.
4. Saute till the onions become translucent.
5. Add 1/2 cup chopped coriander leaves and ground masala paste.
6. Fry till the raw smell goes off completely.
7. Now add the red chilli powder.
8. Fry for 1 or 2 minutes.
9. Beat the curd without any lumps and add to the masala.
10. Saute till the oil separates. There should be no raw smell in this gravy.
11. Add 2 cups water and salt.
12. Let it boil. Check salt and add if required.
13. Drain the water from the basmati rice and add the rice to the gravy. Sprinkle the remaining coriander leaves.
14. Add the lemon juice.
15. Mix everything well.
16. Cover the pressure cooker with a lid that closes tightly. Keep a flat bottomed vessel filled with water (preferably hot) on top. No steam should escape from the cooker. You can also seal the edges with wheat flour / maida dough if steam escapes through the gap.
17. Cook for 25-30 min over low flame.
18. Switch off the flame and let it rest for another 30 min. Do not open the lid before that. When kept covered, the flavors blend with the rice very well.
19. Open the lid and mix the biryani carefully taking care not to break the rice. An extremely delicious kuska or plain biryani is ready to be enjoyed !