Kuska Rice (Plain Biryani)
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.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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.