How to Make Plain Biryani Recipe | Kuska Recipe

A perfect Tamil hotel style Kuska Rice recipe! This Hyderabadi style kuska biryani is the plain biryani made without vegetables/meat. Serve with salan, shorba, raita or yogurt.

How to Make Plain Biryani Recipe | Kuska Recipe
Author: Srikanth Rajkumar
Preparation Time: 20 min
Cooking time: 25 min
Servings: 4 Persons
Calories per serving: 362 calories

A perfect Tamil hotel style Kuska Rice recipe! This Hyderabadi style kuska biryani is the plain biryani made without vegetables/meat. Serve with salan, shorba, raita or yogurt.

Ingredients:

• 1 cup Basmati rice Note 1
• 2 tablespoons Ghee (clarified butter) Note 2
• ½ teaspoon Shahi jeera (kala jeera or black cumin seeds) Note 3
• 5 Cloves
• 2 Green cardamoms
• 1 Star anise
• 1 Bay leaf
• 1 inch Cinnamon stick
• ½ cup Red onion sliced
• 2 teaspoon Ginger garlic paste
• ½ cup Tomato chopped
• 4 tablespoons Plain yogurt (dahi or curd)
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Biryani masala Note 4
• 3 tablespoons Mint leaves chopped
• 3 tablespoons Cilantro or coriander leaves chopped
• 1 ¾ cups Water
  
  

Instructions:

1. First, wash the rice under running cold water until water runs clear. Washing/rinsing the rice step is very important. This way it removes the starch and helps to make separated rice grains. Then soak them in enough water for about 15-20 minutes.
2. Then discard the soaking water and drain it completely in the colander.
3. Heat the ghee in a pan on medium heat. Once hot add shahi jeera and let them sizzle a bit. Then add whole spices (cloves, cardamom, star anise, bay leaf, cinnamon stick), saute for 30-40 seconds.
4. Then add sliced onions and cook till they become soft and light pink or translucent in color.
5. Then add ginger garlic paste, mix and saute for a minute or till the raw smell of ginger garlic goes away.
6. Now add chopped tomatoes, mix and cook for 2 minutes or till the tomatoes become soft.
7. Now lower the heat and add yogurt and mix immediately to avoid curdling.
8. Add turmeric powder, biryani masala and salt.
9. Mix well and cook for a minute.
10. Then mix in chopped mint and cilantro leaves.
11. Add soaked, drained rice, mix and cook for a minute.
12. Then add water, crank the heat to high and bring it to a rolling boil.
13. Then cover with a lid, lower the heat to lowest possible. Cook for 17-18 minutes. Then turn off the stove and let it stand for 10 minutes without opening the lid.
14. Then uncover and fluff up the rice.

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