Biryani Rice, or Kuska Rice, is a flavorful South Indian one-pot meal, traditionally made with Seeraga Samba or Basmati rice, enriched with aromatic Indian spices and herbs. Known for its absence of vegetables and meat, it's a simple yet delicious choice for lunch or dinner, often served with raita.
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Popular in South Indian restaurants, the dish's name, Kuska, originates from the Urdu "Khuskh", meaning 'dry', indicative of its plain yet richly flavored nature. Its preparation involves common ingredients like onions, tomatoes, ginger, garlic, and curd, combined with a selection of whole Indian spices and herbs.
This vegetarian dish can be easily converted to vegan by excluding curd. It's an ideal recipe when you're out of vegetables or meat but still crave the taste of biryani, offering the traditional flavor without the complex layering, making it a convenient and satisfying meal option.
Explore the Flavors Plain and Variety Rice Dishes:
How to Make Plain Biryani Rice at Home?
Dive into the rich flavors of plain Biryani Rice with our step-by-step recipe, complete with photos and a video guide. Each detail is visually captured to make your cooking experience as enjoyable and easy as possible. Let's get cooking!
Enjoy the Varieties of Biryani Recipes:
- Mushroom Biryani
- Vegetable Biryani
- Chicken Biryani
- Ambur Biryani
- Mughlai Biryani
- Mutton Biryani
- Fish Biryani
- Shrimp Biryani
Biryani Rice (Kuska Rice)
Ingredients
For Masala
- ½ cup Oil
- 2 Cloves
- 2 Cinnamon Stick, small
- 2 Green Chili
- ¼ cup Onion, chopped
- ½ inch Ginger, roughly chopped
- 4 Garlic cloves
- 2 Tomato, chopped
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
Other Ingredients
- 1½ cup Seeraga Samba Rice, soaked for 30 minutes
- 1 Onion, chopped
- 1 Tomato, chopped
- 3 Green Chili
- 3 Cloves
- 3 Cinnamon Stick, small
- 4 Cardamom
- 1 Star Anise
- 1½ tsp Chili Powder
- 1 tsp Garam Masala Powder
- ¼ cup Curd
- Salt, as needed
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 3 cups Water
Instructions
To Prepare Masala Paste
- Heat oil in a pan over medium heat. Add cinnamon stick, cloves, green chili, ginger, garlic, and onion. Sauté until the onion becomes soft.
- Mix in the tomatoes and continue sautéing until they turn mushy. Then, stir in ¼ cup of coriander and mint leaves, and blend briefly.
- Remove the pan from heat and transfer the contents to a blender. Grind everything into a smooth paste and set aside for later use.
To Prepare Kuska Biryani
- In a wide bottom pan over medium heat, pour oil and add bay leaves, star anise, cloves, cinnamon stick, cardamom, and onion. Sauté until the onion softens.
- Add the tomatoes and continue to sauté until mushy. Then, stir in chili powder, garam masala powder, and salt, mixing well.
- Incorporate the prepared masala paste, blending it thoroughly with the mixture.
- Stir in the curd until evenly mixed.
- Add water, stir, and allow the mixture to boil for 5 to 7 minutes.
- Add the soaked Seeraga Samba rice and green chili to the pan. Cook the rice until it's about 70% done.
- Cover the pan with a lid and let the rice cook for 15 minutes on low heat.
- After 15 minutes, remove the lid and garnish the rice with the remaining ¼ cup of mint and coriander leaves.
- Gently fluff the Kuska Biryani. Now, it's ready for you to taste and enjoy.
To Serve
- Enjoy this scrumptious Kuska Biryani with a side of curd raita, veg salna, or your choice of non-veg curries for a complete and satisfying meal.
Recipe Video
Chef's Notes and Tips
- Soaking the Rice: Soak the rice for 30 minutes before cooking to achieve the ideal texture in your Biryani rice.
- Rice-Water Ratio: Use a rice-water ratio of 1:2 for fluffy Kuska rice, effective for both Basmati and Seeraga Samba rice.
- Choice of Fat: While oil is used in this recipe, substituting it with ghee can impart a richer flavor to the dish.
- Preparing Masala Paste: Dedicate enough time to sauté all masala ingredients until no raw smells are left, ensuring a flavorful and aromatic Kuska or Empty Biryani.
- Rice Choices: Seeraga Samba rice, often termed Tomato Biryani or Tomato Rice, is a favored choice in Tamilnadu, though Basmati rice is also widely used.
- Local Flavor in Tamilnadu: In areas like Ambur, dry red chili paste is added to Kuska, creating a flavor similar to Ambur Biryani but without chicken.
- Egg Variations: Incorporating boiled eggs turns Kuska into a plain egg biryani, offering an alternate flavor.
- Spice it Up: Elevate the dish with traditional spices, chili powder, mint, and coriander leaves. Biryani masala and onion-tomato masala can be added for a restaurant-style flavor.
- Cooking Vessel Options: Although a wide bottom pan is ideal for this recipe, a pressure cooker or an Instant Pot are equally effective alternatives for cooking.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Explore a variety of tantalizing rice dishes, ranging from traditional biryanis to innovative rice specialties. Our curated selection features easy-to-follow, flavorful recipes that cater to diverse tastes.
Serving Suggestions
Perfect for parties or everyday meals, Biryani Rice is a delightful and quick dish to enjoy with family and friends. Pair it with raita, dalcha, Mutton Chukka, Chettinad Chicken, Egg Ghee roast, Vegetable Kurma, Chicken Curry or boiled eggs, or simply savor it as is for a complete culinary experience.
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