My husband is a huge fan of Kuska Biriyani and I wanted to make it for him. Kuska is cooked only with onions and tomatoes without any veggies or meat. For the flavor of non veg we can add chicken broth and mutton masala powder for extra spice. For vegetarians, we can add vegetable broth instead of chicken broth. The biriyani tasted spicy and delicious and my husband loved it .
Time of Preparation : 30 minutes
Spice level : 5
No of Servings : 1 to 2
- Basmathi rice – 1 cup
- Chicken broth / Vegetable broth – 1 cup
- Water – 3/4 cup
- Onion (large) – 1 (finely chopped)
- Tomato (large) – 1 (finely chopped)
- Ginger garlic paste – 2 tsp
- Green chillies – 4
- Red chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Biriyani masala – 1/2 tsp
- Mutton masala / Chicken masala – 1/2 tsp
- Mint – 1/2 cup (chopped)
- Curd – 2 tsp
- Salt – to taste
- Cinnamon – 1″ stick
- Cloves- 3
- Cardamom – 1
- Bay leaves – 2
- Fennel seeds – 1/2 tsp
- Oil – 2 tbsp
- Coriander leaves – for garnishing
- Butter or ghee – 1 tbsp
Method of Preparation:
- Soak the basmathi rice for 20 minutes.
- Drain it and heat butter in pan and sautee the rice for 2 minutes.
- Then transfer the rice in a microwave safe bowl and add the broth and water and cook it in the microwave for 18 minutes.
- We can cook the rice in either rice cooker or pressure cooker too.
- In the meantime, mix the red chilli powder, coriander powder and mutton masala in curd.
- Heat oil in a pan and add the bay leaves followed by cinnamon stick, cloves, cardamom and fennel seeds.
- Then add the chopped onions and fry till they become translucent.
- Then add the green chillies followed by ginger garlic paste.
- Fry for 2 minutes and then add the chopped tomatoes.
- Fry till the tomatoes become soft and add the masala marinated in the curd.
- Now add the chopped mint followed by the biriyani masala and garam masala.
- Then add the cooked rice to this mixture and mix well.
- Cover it in the same vessel and let it be in the low flame for 10 to 15 minutes.
- Garnish with coriander leaves and serve hot with boiled eggs and onion raitha.