Kuska (plain Biryani Rice)

In Bangalore there is an option to order biryani rice without vegetables or meat. This is plain biryani rice flavored with chicken stock mostly. The advantage of ordering kuska is that you can have it with a raita and pickle and it yet makes you feel you are having a proper biryani so it is economical. Secondly there is always the option of ordering curries of your choice if you skip the meat part of the biryani with plain biryani rice. Some have kuska with kebabs while some prefer a simple curry like salan or korma. So next time you have no meat or veggies at home and are in mood for biryani try kuska.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
20 Min
Cooking Time: 
45 Min


Basmati Rice- 1 cup
Onions- 2
Minced Ginger- 2 tsp
Minced Garlic- 2 tsp
Green chilies- 2
Chopped Mint leaves- 1/4 cup
Chopped Coriander leaves- 1/2 cup
Tomatoes- 3
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Cinnamon- 1 inch stick
Bay leaf- 2
Cloves- 2
Green cardamom- 3
Pepper corns- 4
Oil- 3 tbsp
Curd- 1/4 cup
Water- 1 cups
Chicken stock- 1 cup
Soak the rice in 2 cups of water after washing it for 30 minutes.
Heat the oil in a pot and fry the whole spices for 3 minutes.
Add the diced onions and green chilies and saute till the onions are translucent. Now add the ginger and garlic.
When the garlic and ginger is nearly brown and starts to release and aroma, add the tomatoes followed by salt.
Add the chopped mint and coriander leaves once the tomatoes are mashed.
Add turmeric and chili powder and saute till the raw smell of the powders goes away. Now add the curd and keep stirring for 4 minutes.
Add the water and chicken stock and bring them to a boil. Add rice and cook over low flame till the water evaporates completely and the rice is cooked.
Serve with raita and gravy like chicken korma or manchurian gravy.
To prepare the chicken stock saute an onion in butter and pressure cook 100 gm of chicken bone with 4 cups of water.
You can also prepare a vegetable stock by sauteing vegetables and pressure cooking them with 4 cups of water.
Use freshly minced ginger and garlic.