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.

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