Plain Biryani or Kushka biryani is Biryani made with all the spices except adding any meat or vegetables. However the flavor of the biryani remains the same. Kuska Biryani tastes best when served with Onion Raita and Chips. It can also be served with Potato Kurma, Chicken Kurma or Vegetable Kurma. It is an easy one pot meal hence it comes in handy on a busy day if you have very less time. Now let’s get started with the recipes.
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How to Prepare Kushka Biryani
1. Wash the Basmati Rice and soak in water for about 30 mins. In a cooker add in oil or ghee. Once it becomes hot add in the whole spices. I am using Fennel Seeds, Cinnamon stick, Bay leaves, Cloves, Cardamom pods, Star Anise. Let it give a nice aroma
2. Next add in the sliced onions, fry till they become translucent.
3. Now add in the mint and coriander leaves sauté well they will soon shrink in size
4. Next add in the ginger garlic paste mix well and cook till the raw smell leaves.
5. Now add in the chopped tomatoes. Cook till they become mushy.
6. Next add in Red Chilli powder, Garam Masala, Salt, and Turmeric powder. Mix well cook for 2 mins on a medium flame so that the masala blends well with the onions and tomatoes.
7. Next add in the soaked Basmati Rice. Fry the rice for 2 mins
8. Add in the required water and mix well. Add Lemon Juice. Check for salt and spice add if anything is less. Start cooking on a high flame. Once the water comes to a boil close the pressure cooker and do not put on weight.
9. When it starts releasing the steam vigorously put the weight and cook for 3 minutes in high and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Carefully fluff the rice and serve hot
Kuska Biryani tastes best when served with Onion Raita and Chips. Serve with some raw onions and Lemon Wedges!!
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📖 Recipe
Plain Biryani ( Kuska Biryani)
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Basmati Rice
- 1.25 cups Water
- 2 Onion
- 2 Tomato
- 2 teaspoon Ginger Garlic Paste
- ¼ cup Coriander Leaves
- ¼ cup Mint leaves
- 1 tablespoon Lemon
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam Masala powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Fennel seeds/Sombu
- 1 inch Cinnamon stick/Pattai
- 1 Star Anise
- 3 Cloves
- 2 Bay Leaves
- 3 Cardamom pods
- Salt to taste
- 1 tablespoon Oil
- 1 teaspoon Ghee
Instructions
- Wash the Basmati Rice and soak in water for about 30 mins. In a cooker add in oil or ghee. Once it becomes hot add in the whole spices. I am using Fennel Seeds, Cinnamon stick, Bay leaves, Cloves, Cardamom pods, Star Anise. Let it give a nice aroma
- Next add in the sliced onions, fry till they become translucent
- Now add in the mint and coriander leaves sauté well they will soon shrink in size
- Next add in the ginger garlic paste mix well and cook till the raw smell leaves.
- Now add in the chopped tomatoes.Cook till they become mushy.
- Next add in Red Chilli powder, Garam Masala, Salt, and Turmeric powder. Mix well cook for 2 mins on a medium flame so that the masala blends well with the onions and tomatoes.
- Next add in the soaked Basmati Rice. Fry the rice for 2 mins
- Add in the required water and mix well. Add Lemon Juice. Check for salt and spice add if anything is less. Start cooking on a high flame. Once the water comes to a boil close the pressure cooker and do not put on weight.
- When it starts releasing the steam vigorously put the weight and cook for 3 minutes in high and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Carefully fluff the rice and serve hot
Video
Notes
- Kuska biryani tastes best with just Onion Raita and Chips.
- Makes a great Lunch box dish.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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