Kuska (Plain Biryani)

Kuska - One pot aromatic rice cooked with coconut milk and whole garamasala. Easy, delicious and flavourful rice within an hour. In this recipe, I used onions, tomatoes, ginger garlic paste, coriander leaves, mint leaves and spices. The coconut milk adds a certain richness to this rice.

If you do not prefer to add coconut milk, then skip it. I have used all the other ingredients in minimal quantities so that the rice becomes more flavourful after it sits for a while and its delicious to serve at room temperature. The best side dishes for this rice are any kurmas made in thin consistency and onion raita. I don't prefer to cook this recipe on a pressure cooker. If you are in a hurry, then cook with 1 cup coconut milk and 1/2 cup water. Everything cooks together in one pot, the rice is really flavourful and tasty. Make sure you have all ingredients ready before you begin. Now let's see how to prepare this rice with step by step photos. Check out my other rice varieties with step by step photos.

Baby corn and Capsicum pulav

Carrot rice

Corn Pulav

Easy vegetable Biriyani

Mint leaves Biriyani

How to prepare Kuska rice - Kuska rice recipe

Kuska - One pot aromatic rice cooked with coconut milk and whole garamasala. Easy, delicious and flavourful rice within an hour.

Prep time : 20 minutes

Cook time : 35 minutes

Serves : 3

Category : lunch/rice varieties

Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup basmati rice
2 medium onions
1 tomato
1 green chilly
2 tsp ginger garlic paste
1 tsp chilly powder
1/2 tsp garamasala powder
2 tbsp curd
1 cup coconut milk
1 cup water
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tbsp oil
1 tbsp ghee
salt to taste

Spices for the rice

1 bay leaf
3 cloves
2 small piece cinnamon
few kalpasi
2 star aniseed
2 cardamom

Cooking Directions

Take a wide bowl and add the rice. Wash the rice gently 2 to 3 times well and soak with 1 cup of water for 30 minutes.

Now do all the preparation for the rice. Slice the onions, slit the green chillies and cut the tomatoes. Take all the spices in a plate and the coconut milk in a bowl.

After 30 minutes, drain the water completely. Now heat oil and ghee in a heavy bottomed kadai or a flat pan. Add the following spices one by one ( 1 bay leaf, 3 cloves, 2 star aniseed, few kalpasi, 2 cardamom and 2 cinnamon). Allow them to pop.

Next, add the onions and saute until soft.

Add the green chillies and ginger garlic paste. Saute it continuously for 4 minutes until the raw smell of the ginger garlic disappears.

Next , add the tomatoes and saute for few more minutes.

Then add the curd and give it a quick stir.

Now add the chilly powder and garamasala powder. Mix it well with the onion, tomato mixture.

Add chopped coriander leaves and mint leaves. After few seconds, add 1.5 cups of water and 1 cup of coconut milk.

Add the required salt and mix them well. Next, add the drained rice. Check your seasonings now and close it with a lid.

Keep on low flame and cook for 15 to 20 minutes. In between, open and check if it's sticking to the bottom.

After 20 minutes, switch off the flame and gently fluff the rice.

Kuska with step by step photos

1. Take a wide bowl and add the rice. Wash the rice gently 2 to 3 times well and soak with 1 cup of water for 30 minutes.

2. Now do all the preparation for the rice. Slice the onions, slit the green chillies and cut the tomatoes. Take all the spices in a plate and the coconut milk in a bowl. For this measurement take coconut milk with one portion of the coconut. If you are using canned coconut milk dilute 1/2 cup of coconut milk with 1/2 cup of water.

3. After 30 minutes, take the rice and drain the water completely. Now heat oil and ghee in a heavy bottomed kadai or a flat pan. Add the following spices one by one ( 1 bay leaf, 3 cloves, 2 star aniseed, few kalpasi, 2 cardamom and 2 cinnamon). Allow them to pop.

4. Next, add the onions and saute until soft.

5. Add the green chillies and ginger garlic paste. Saute it continuously for 4 minutes until the raw smell of the ginger garlic disappears.

6. Next add the tomatoes and saute for a few more minutes.

7. Then add the curd and give it quick stir. (Use the thick curd).

8. Now add the chilly powder and garamasala powder. Mix it well with the onion, tomato mixture.

9. Add chopped coriander leaves and mint leaves. Mix them well.

10. After few seconds add 1.5 cups of water, required salt and 1 cup of coconut milk.

11. Next, add the drained rice. Check your seasonings now and close it with a lid.

12. Keep on low flame and cook for 15 to 20 minutes. In between, open and check if its sticking to the bottom. After 20 minutes, switch off the flame and gently fluff the rice.

13. Serve it warm with any kurma or salna and onion raitha. Enjoy this Kuska with your family for a weekend lunch.

Comments

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe. When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao. Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice

Pasiparuppu thuvaiyal - we use to make thuvaiyal with different kind of dals (fried grams, chana dal, horse gram and moong dal) as a side dish for tamarind rice or tamarind based kuzhambu dishes. They are super healthy and I like to taste them with a cup of warm rice. I recommend to prepare this as a side dish for your short picnic for your favourite puliyodarai or lemon rice . Because they taste really amazing with puliyodarai and have a beautiful flavour. The moong das are roasted well and then ground with a few tablespoons of grated coconut. It requires minimal ingredients but tastes delicious.

VIRUNDHOMBAL

Search This Blog