Kuska Biriyani / Plain Biriyani

We are entering the second week of Blogging Marathon #65 and for this week I chose to share rice dishes.For the next few days I will be showcasing rice dishes with different method such as one pot meal,variety rice and  layered rice dish.

Today's recipe is a one pot meal,kuska or plain biriyani.Kuska is flavorful biriyani made with aromatic spices with no meat or veggies.Some may use meat stock to cook the rice to get a rich taste.

Kuska is so popular in road side shops and canteens in Tamilnadu.As this rice is mildly spiced,usually it's accompanied with salna and raita.

We make it often for our week end lunch along with some spicy chicken or vegetarian curry.I made this for our lunch last week and this time I accompanied with Channa kurma.

                                                                    

                                                            
                                                                                                     Kuska/Plain Biriyani

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 10 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	2 medium size
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Yogurt/thayir	2 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	3/4 tsp
Garm masala powder	1/4 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	1 tbs
Hot water	2.5 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Fennel/sombu	1/4 tsp

  

  

  Method 

• Soak the basmathi rice in water,meanwhile heat a pressure pan or cooker with oil and ghee,do the tempering with the given ingredients.Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.

• Now  goes in the chopped tomatoes and cook it until mushy.Add in salt and spice powders.Add 21/2-23/4 cups of water.Let it boil.

• Now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.Cover it with the lid and pressure cook it for 2 whistles in a medium flame and put off the flame.Once the pressure subsides,fluff the rice with a fork.Add in the lemon juice and chopped coriander leaves,mix it well.

• Serve it with some spicy veg or non-veg curry along with raitha.

• Cashews can also be added for extra rich taste.
• The amount of water depends on the quality of rice.
• Don not add too much of tomato.
• Do not cook for more than two whistles,otherwise the rice will turn out mushy.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Posted in: Blogging Marathon,Rice Varieties