Skip to main content

Kuska Biriyani / Plain Biriyani



We are entering the second week of Blogging Marathon #65 and for this week I chose to share rice dishes.For the next few days I will be showcasing rice dishes with different method such as one pot meal,variety rice and  layered rice dish.

Today's recipe is a one pot meal,kuska or plain biriyani.Kuska is flavorful biriyani made with aromatic spices with no meat or veggies.Some may use meat stock to cook the rice to get a rich taste.

Kuska is so popular in road side shops and canteens in Tamilnadu.As this rice is mildly spiced,usually it's accompanied with salna and raita.

We make it often for our week end lunch along with some spicy chicken or vegetarian curry.I made this for our lunch last week and this time I accompanied with Channa kurma.



                                                                    
                                                            
                                                                                                     Kuska/Plain Biriyani

                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes
   Cooking time 25- 27 minutes
   Serves 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Basmathi rice
 1.25 cups
Onion(thinly sliced)
2 medium size
Tomato(finely chopped)
2 medium size
Ginger&garlic paste
2 tbs
Green chilly/pachamilagai
4-5 (slit lengthy)
Mint leaves/pudina
a fistful(chopped)
Coriander leaves/kothamalli
as needed(finely chopped)
Yogurt/thayir
2 tbs
Red chilly powder/varamilagai podi
1/2 tsp
Coriander powder/dhaniya podi
3/4 tsp
Garm masala powder
1/4 tsp
Lemon juice
2 tsp
Salt
1.5 tsp
Oil
2 tbs
Ghee/nei
1 tbs
Hot water
2.5 cups


  For the tempering

Ingredient
Quantity
Clove/lavangam
4-5
Cinnamon/pattai
2 inch piece
Bay leaf
 1 
Star anise
2 
Green cardamom
 1 
Fennel/sombu
1/4 tsp
  
  

  Method 
  • Soak the basmathi rice in water,meanwhile heat a pressure pan or cooker with oil and ghee,do the tempering with the given ingredients.Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.
  • Now  goes in the chopped tomatoes and cook it until mushy.Add in salt and spice powders.Add 21/2-23/4 cups of water.Let it boil.
  • Now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.Cover it with the lid and pressure cook it for 2 whistles in a medium flame and put off the flame.Once the pressure subsides,fluff the rice with a fork.Add in the lemon juice and chopped coriander leaves,mix it well.
  • Serve it with some spicy veg or non-veg curry along with raitha.



  • Cashews can also be added for extra rich taste.
  • The amount of water depends on the quality of rice.
  • Don not add too much of tomato.
  • Do not cook for more than two whistles,otherwise the rice will turn out mushy.

Enjoy.........................................








Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more