kuska recipe plain biryani recipe

Kuska is a popular Indian rice dish also known as plain biryani. It is made using basmati rice along with most of the biryani ingredients, spices and herbs. Kuska is made without vegetables or meat and served with kurma or raita to make a hearty meal that is popular in South India. Recipe included with step-by-step pictures and videos.

Kuska is nothing but a one pot vegetarian meal which tastes exactly like biryani but without vegetables or meat. Also known as kuska rice or biryani rice, or empty biryani, it tastes delicious and delicious.

about kuska

kuska is plain biryani Without vegetables but still tastes delicious. This Kuska Biryani comes in handy when you don’t have any vegetables, just mix raita with it and your hearty meal is ready. It is served with onion raita or vegetable raita.

Most hotels and restaurants in South India have it on their menu. The specialty of Kuska is that it tastes exactly like Biryani, without any meat or vegetables, yet it tastes delicious.

I have had Kuska Biryani at a shop near my Perimas home. This is the best kuska biryani or plain biryani that I have tasted. It has become a tradition to shop from that shop for food for the return journey whenever we leave from Trichy.

Amma usually makes this so I modified the recipe to replicate the hotel taste and here is the recipe. I have heard that in shops they make non-veg biryani, keep the pieces aside and serve it as kuska biryani, actually I am not sure whether this is true or not.

kuska ingredients

• Rice Basmati rice is mostly used but in some hotels Seeraga Sambar rice is also used.
• oil, ghee – Oil and ghee are used in portions for tempering and cooking.
• whole spices – Bay leaves, cinnamon, cloves, cardamom, mace and star anise are used for tempering.
• onion, tomato – Used to make base masala.
• ginger garlic paste -Added for aroma and flavor.
• Coriander leaves, mint leaves – It adds freshness, flavor to the dish and adds to the flavor of the biryani.
• spice powder – Turmeric powder, red chili powder, coriander powder and garam masala powder are used.
• Green chilly – Adds spice to kuska. If you like spicy kusaka you can use 2 green chillies.
• Curd – Adds sourness to the dish which will be balanced by other spices.

similar recipe

How to make kuska step by step

1. Wash 1 cup basmati rice thoroughly and soak it in water for 30 minutes. Cancel.

2. Heat 1 tbsp oil, 1 tbsp ghee, then add whole spices which include 1 small star anise, 1 bay leaf, 2 cloves, 1 cardamom, 1 inch cinnamon and ½ mace.

3. Add 1 big sized chopped onion along with salt and 1 tbsp ginger garlic paste.

4. Fry until golden.

5. Add 1 large tomato along with ¼ cup mint leaves and ¼ cup coriander.

6. Fry until tomatoes become soft. Then add salt as per taste, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon garam masala powder.

7. Fry quickly. Then add ¼ cup curd.

8. Fry quickly.

9. Drain the rice and add 1 more ¾ cups of water.

10. Mix well then add 1 teaspoon lemon juice.

11. Close with lid, weigh. Pressure cook on medium flame for 2 whistles.

12. Allow pressure to release completely and then inflate gently.

13. After a few minutes when you open it the grains will separate, it may seem moist.

Kuska is ready!

Expert Tips

• rice water ratio – For 1 cup basmati rice I used 1 and ¾ cups water. You can also use one and a half cups of water which will work great.
• spices -While doubling or tripling the ingredients, keep in mind the whole spices and add them accordingly, otherwise it will be too much.
• spice powder – I usually use turmeric powder, red chili powder, coriander powder and garam masala powder. You can also replace garam masala powder with biryani masala powder.
• cooking in pot – If using a vessel, add 2 cups of water and cook on low flame for 12-15 minutes. Switch off and set aside for 10 minutes, then open and inflate gently.
• ups and downs -You can also take coconut milk instead of curd.

serving and storage

Kuska rice is best with onion raita or plain curd. It can also be served with papad. It remains good for 1 day in the refrigerator. If you have it from the fridge, you can reheat it while serving.

general questions and answers

1. Which rice is best to use for kuska?

It is best to use basmati rice or siraga samba rice for kuska. I’ve tried both and they work well.

2.Is it too spicy for kids?

No, not at all, I actually serve it to my kids too and they love it. It is moderately spicy, but you can adjust the spice level as per your preference.

3. Can I skip curd?

Yes, you can skip the curd and replace it with coconut milk which also tastes great.

4.Can I use a pot instead of a pressure cooker?

Yes definitely. You can use a vessel but add 2 cups of water and cook on low flame for 12-15 minutes and then gently fluff the rice.

5. I want to add vegetables, can I add?

Yes absolutely. You can add vegetables like green peas, carrots, potatoes etc. to it but it becomes like vegetable biryani. Kuska is made without any meat or vegetables.

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