Kuska Rice | Kuska Biryani | Kuska Recipe
Kuska Rice, also known as Kuska Biryani, represents a spiced and aromatic South Indian dish of plain biryani. It's intended to be paired with korma, curry, or other gravy dishes. This simple Kuska recipe highlights the use of basmati rice, onions, aromatic herbs, ghee, and a delightful array of fragrant spices.
Ingredients
Main Ingredients
- 1 cup heaped basmati rice – 215 grams
- 2 tablespoons Ghee
- 50 grams onions or 1 medium onion or ⅓ cup thinly sliced onions
- 65 grams tomatoes or 1 medium to large tomato or ½ cup chopped tomatoes
- 1 teaspoon Ginger Garlic Paste
- 1 or 2 green chilies – sliced or slit
- 1 tablespoon mint leaves – chopped
- 2 tablespoons coriander leaves – chopped
- 2 cups water or 2.25 cups water
- 1 teaspoon lemon juice
- salt as required
- 1 to 2 tablespoons coriander leaves or mint leaves for garnish
Whole Spices
- ½ teaspoon caraway seeds – shahi jeera or add ½ teaspoon cumin seeds instead
- 1 inch cinnamon
- 2 to 3 cloves
- 2 green cardamoms
- 1 to 2 single, thin strands of mace
- 1 tej patta (Indian bay leaf)
Instructions
Soaking Rice
- Rinse basmati rice very well in water till the water runs clear of starch.
- Soak rice in enough water for 20 to 30 minutes. Later drain all the water and keep the rice aside.
Making Kuska Rice
- Heat 2 tablespoons ghee in a pot or pan. Keep heat to a low.
- Add the following spices and let them splutter – caraway seeds, cinnamon, cloves, green cardamoms, single strands of mace and tej patta.
- Then add thinly sliced onions.
- Sauté the onions on a low to medium heat stirring often, till they start turning light golden.
- Then add ginger-garlic paste.
- Stir and sauté on a low heat for a few seconds till the raw aroma of ginger and garlic goes away.
- Add chopped tomatoes and sauté for a minute. You can even skip tomatoes if you prefer.
- Then add the sliced or slit green chilies, chopped mint leaves and coriander leaves. Mix very well.
- Now add 2 cups water. Instead of water you can also use vegetable stock. Depending on the quality and variety of rice, you can add 1.5 to 2.25 cups water.
Cooking Kuska Biryani
- Cover the pan with its lid.
- On a medium heat, bring the entire water mixture to a boil.
- When the water starts boiling, remove the lid, and then add the rice.
- Season with salt as per taste and mix very well. Check the taste of the water and it should taste a bit salty. If not, then add some more salt.
- Add lemon juice. Again stir.
- Place a cotton kitchen towel or cotton napkin on the pan. You can also seal the pan with an aluminium foil. Now place the lid on the pan.
- Keep the heat to a low or sim and dum cook till the rice grains are tender and cooked. It will take about 7 to 8 minutes for the rice to cook.
- Do use a thick bottomed pan, so that the rice grains do not stick to the bottom of the pan.
- If you want you can check the rice grains once while cooking.If all the water has been absorbed and the rice grains do not look cooked, then add some hot water in the pan. Cover and continue to cook.
- When the rice grains are soft and tender, turn off heat. Then allow resting time of 5 to 7 minutes. Later gently fluff the rice with a fork.
- Serve Kuska Rice garnished with coriander or mint leaves paired with with a veg gravy or dal of your choice.
Nutrition
Calories: 519kcalCarbohydrates: 85gProtein: 8gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 829mgPotassium: 276mgFiber: 6gSugar: 4gVitamin A: 429IUVitamin C: 17mgCalcium: 68mgIron: 2mg
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