kuska biriyani /rice without vegetables

Biriyani’s and variety rice’s even some pulav’s comes to the rescue to break the routine South Indian lunch varieties.For a lazy day these rice variations come so much handy a simple side dish of onion raita will do all the wonder.Especially for kuska biriyani we need no vegetables and of-course its sold as plain biriyani in most of the restaurants.Mostly for kuska they add coconut milk only but some non-vegetarian versions they add stocks of chicken or mutton.You need not add full and full coconut milk alone you can add half water and half coconut milk as I have done.So many variations are there in the method of making kuska and automatically the taste also differs from region to region.In Muslim style making they make it as the dum method.Even basmati rice can be used for making this kuska but mostly we in the south make it with seeraga samba.Ghee gives a special flavour to this rice than adding regular oil.

kuska biriyani /rice without vegetables

INGREDIENTS:

Seeraga samba rice – 2 cups
Chopped onions – 1 (big)
Chopped tomatoes – 2-3 (medium)
Ginger garlic paste – 2 tbsp
Salt to taste
Chilli powder – 1tbsp
Turmeric powder – 1/2 tbsp
Coriander powder – 1/2 tbsp
Greenchillies – 2(slit)
Curd/yogurt – 3 tbsp
Coconut milk+water totally – 4 cups
A handfull of chopped coriander and mint leaves

Spices for tadka:

cinnamon/pattai – two 1 inch piece
Cloves/lavangam – 3-4
Kal pasi/black stone flower – 1 piece
Bayleaves/biriyani ellai – 2,cardamom -2-3
Ghee or oil – 4 tbsp finally 1 tbsp to be added

METHOD:

SET EVERY THING READY

DRAIN SOAKED RICE

DO TADKA WITH SPICES

THEN ONIONS AND CHOPPED LEAVES

ADD GINGERGARLIC

THEN SPICE POWDERS

TOMATOES WITH SOME SALT

WHEN SOFT ADD CURD

ADD COCONUT MILK WATER COMBO

WHEN IT BOILS ADD RICE

ADJUST SALT ADD SOME CHOPPED LEAVES

PRESSURE COOK

FLUFF UP ADD GHEE,SERVE

1.Soak rice for half an hour and drain it.
2.Cut and chop everything and keep them ready.
3.Keep a pressure pan add ghee/oil and add”spices for tadka” items.
4.Then add onions and half of the chopped coriander and mint leaves.
5.When onions are light brown add ginger garlic and saute well.
6.Now add Spice powders(chilli,coriander and turmeric).
7.Then tomatoes with some salt.
8.When tomatoes become soft and cooked,add curd.
9.Stir in till all forms a single mass.
10.Add in coconut milk water mixture.
11.When it boils add rice.
12.Let it boil for few minutes till little of water is absorbed by rice.
13.Add rest of the chopped leaves,check for salt and adjust the salt now.
14.Close the cooker and after one whistle lower the flame for 5 minutes and switch off.
15.After 20 minutes when whistle sound subsides open, add a tablespoon of ghee and fluff up the rice.
16.Serve it with any raita of your choice.

kuska biriyani /kuska rice without vegetables

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Prep Time 30 minutes mins

Total Time 1 hour hr

Ingredients

  

• Seeraga samba rice - 2 cups
• Chopped onions - 1 big
• Chopped tomatoes - 2-3 medium
• Ginger garlic paste - 2 tbsp
• Salt to taste
• Chilli powder - 1tbsp
• Turmeric powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Greenchillies - 2 slit
• Curd/yogurt - 3 tbsp
• Coconut milk+water totally - 4 cups
• A handfull of chopped coriander and mint leaves

Spices for tadka:

• cinnamon/pattai - two 1 inch piece
• Cardamom - 2-3
• Cloves/lavangam - 3-4
• Kal pasi/black stone flower - 1 piece
• Bayleaves/biriyani ellai - 2
• Ghee or oil - 4 tbsp finally 1 tbsp to be added

Instructions

 

• Then add onions and half of the chopped coriander and mint leaves.
• When onions are light brown add ginger garlic and saute well.
• Now add Spice powders(chilli,coriander and turmeric).
• Then tomatoes with some salt.
• When tomatoes become soft and cooked,add curd.
• Stir in till all forms a single mass.
• Add in coconut milk water mixture.
• When it boils add rice.
• Let it boil for few minutes till little of water is absorbed by rice.
• Add rest of the chopped leaves,check for salt and adjust the salt now.
• Close the cooker and after one whistle lower the flame for 5 minutes and switch off.
• After 20 minutes when whistle sound subsides open, add a tablespoon of ghee and fluff up the rice.
• Serve it with any raita of your choice.
  

Notes

Soaking rice is very important.
According to the quality of rice you can adjust the water added.
Sometimes for 2 cups of rice adding 33/4 cups itself is enough.
Each pressure cookers cooking time differs so adjust accordingly.
Adding kal pasi is optional if you are not having leave it.
If you are cooking in open pot you can follow "dum" method.

Some other recipes to check out here:

boondi raita

Cucumber salad

Curd rice

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