Kuska biryani is a plain biryani prepared without any vegetables or meat, which is usually served along with some korma, boiled egg and raita. It is a very popular recipe in Southern part of Tamilnadu.
Serves 2 to 4
- 1 cup – Basmati rice
- 1 no – Onion (sliced lengthwise)
- 1 small – Tomato (chopped)
- 3 or 4 no’s – Green chillies (add as needed)
- 1 cup – Coconut milk
- 2 tbsp – Coriander leaves
- 2 tbsp – Mint leaves
- Salt to taste
- 5 to 6 no’s – Sambar onion / small onion or 1/2 big onion
- 2 clove – Garlic
- 1/4 inch – Ginger
- 1 no – Green chillies
- 2 tbsp – Oil and butter (each 1 tbsp)
- 1 small – Cinnamon stick / pattai
- 2 no’s – Clove
- 1 big – Bay leaf
- 1/4 tsp - Fennel seeds / sombu
- 1 no – Cardamom / elachi
- 1 no – Star anise
- Wash and soak rice for 30 mins and set aside.
- Blend together items given in the list for grinding to a fine paste, set it aside.
- Heat oil and ghee in a pressure cooker, season it with items given in the list for seasoning. Add chopped onion, green chillies along with little salt, saute until they are slightly brown.
- Add ground onion paste and saute until raw smell goes. Add tomato and soaked rice, give a good mix.
- Pour in 1 cup of fresh coconut milk along with 1 cup water (totally 2 cups), coriander leaves, mint leaves, and required salt, bring it to boil. Cover with lid and cook them for about 1 to 2 whistle or until well cooked. Serve it with any korma and raita.
- Increase or decrease number of green chillies as per your spice level.
- Since I did not have sambar onion / small onion, I have used 1/2 big onion.
- You may replace seeraga samba rice instead of basmati rice.