Kuska is a popular Indian rice dish also known as plain biryani. It is made using basmati rice along with most of the biryani essentials, spices and herbs. Kuska is made without vegetables or meat and served with kurma or raita to make a hearty meal which is popular in South India. Recipe included with step by step pictures and video.
Kuska is nothing but a one pot vegetarian meal which tastes just like biryani but without vegetables or meat. It is also known as kuska rice or biryani rice, or empty biryani, it tastes so flavourful and delicious.
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About Kuska
Kuska is plain biryani without vegetables but still it tastes so flavourful.This kuska biryani comes handy when you don't have any vegetables, just pair it up raita and you have a hearty meal ready. It is best served with onion raita or vegetable raita.
Most hotels and restaurants in South India have this in their menu. The speciality of kuska is it tastes just like biryani without any meat or vegetables still tastes so delicious.
I have had kuska biryani at a shop near my perimmas house. That is the best kuska biryani or plain biryani I've tasted. Whenever we leave from Trichy it became a custom to buy from that shop for our way back journey meal.
Amma usually makes it so I modified the recipe to replicate hotel taste and here is the recipe for it. I have heard that in shops they make non-veg biryani, put the pieces aside and serve it as kuska biryani, not really sure if that is true.
Kuska Video
Kuska Ingredients
- Rice - Basmati rice is used mostly but in some hotels seeraga sambar rice is also used.
- Oil, Ghee - Oil and ghee is used in parts to temper and cook.
- Whole spices - Bayleaf, cinnamon, cloves, cardamom, mace and star anise is used for tempering.
- Onion, Tomato - used for making the the base masala.
- Ginger garlic paste - is added for flavour and taste.
- Coriander leaves, Mint leaves - adds freshness, flavour and adds biryani taste to the dish.
- Spice powders - Turmeric powder, red chilli powder, coriander powder and garam masala powder is used.
- Green chillies - adds spice to the kuska. You can use 2 green chillies if you prefer spicy kuska.
- Curd - adds a sourness to the dish which will be balanced by other spices.
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How to make Kuska Step by Step
- Rinse 1 cup basmati rice well and soak it in water for 30 minutes. Set aside.
2. Heat 1 tablespoon oil, 1 tablespoon ghee then add whole spices which includes 1 small star anise, 1 bayleaf, 2 cloves, 1 cardamom, one 1 inch cinnamon and ½ mace.
3. Add 1 big sized onion sliced along with salt and 1 tablespoon ginger garlic paste.
4. Saute until it becomes golden.
5. Add 1 big tomato along with ¼ cup mint leaves and ¼ cup coriander leaves.
6. Saute until tomatoes become mushy. Then add salt to taste, ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon garam masala powder.
7. Give a quick saute. Then add ¼ cup curd.
8. Give a quick saute.
9. Drain and add rice along with 1 and ¾ cups water.
10. Mix well then add 1 teaspoon lemon juice.
11. Close with lid, weight. Pressure cook in medium flame for 2 whistles.
12. Let pressure release completely then fluff gently.
13. It may look moist when you open after few minutes become grain separated.
Kuska is ready!
Expert Tips
- Rice, Water Ratio - For 1 cup basmati rice I used 1 and ¾ cups water. You can even use 1 and ½ cups water which will work great too.
- Spices - While doubling or tripling the ingredients make sure to take care for whole spices and add accordingly else it will be too overpowering.
- Spice powders - I usually use turmeric powder, red chilli powder, coriander powder and garam masala powder. You can replace garam masala powder with biryani masala powder too.
- Cooking in pot - If using pot then add 2 cups water and cook for 12-15 mins in low flame. Switch off and set aside for 10 minutes then open and fluff gently.
- Variation - You can replace curd with coconut milk too.
Serving and Storage
Kuska Rice is best with onion raita or plain curd. It can be served with papad too. This keeps good in fridge for 1 day. You can reheat while serving if from fridge.
FAQS
1. Which rice is best to use for kuska?
Basmati rice or seeraga samba rice is best to use for kuska. I have tried with both and they work well.
2.Is it too spicy for kids?
No not at all I actually serve this for my kids too and they love it. It is medium spicy, but you can adjust the spice level according to your preference.
3. Can I skip curd?
Yes you can skip curd and replace it with coconut milk which adds great flavor too.
4.Can I use pot instead of pressure cooker?
Yes definitely. You can use a pot but add 2 cups of water cook in lowest flame for 12-15 minutes then fluff the rice gently.
5. I want to add vegetables, Can I add?
Yes absolutely. You can add vegetables like green peas, carrot, potato etc but it becomes like vegetable biryani. Kuska is made without any meat or vegetables.
If you have any more questions about this Kuska Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Kuska Recipe (Plain Biryani)
Ingredients
- 1 cup basmati rice
- 1 ¾ cups water
- 1 tablespoon ginger garlic paste
- 1 big sized onion sliced
- 1 big tomato
- ¼ cup mint leaves
- ¼ cup coriander leaves
- ¼ cup curd
- 1 teaspoon lemon juice
- salt to taste
To temper
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 small star anise
- 1 bayleaf
- 2 cloves
- 1 cardamom
- one 1 inch cinnamon
- ½ mace
Spice powders
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
- Rinse 1 cup basmati rice well and soak it in water for 30 minutes. Set aside.
- Heat 1 tablespoon oil, 1 tablespoon ghee then add whole spices which includes 1 small star anise, 1 bayleaf, 2 cloves, 1 cardamom, one 1 inch cinnamon and ½ mace.
- Add 1 big sized onion sliced along with salt and 1 tablespoon ginger garlic paste.
- Saute until it becomes golden.
- Add 1 big tomato along with ¼ cup mint leaves and ¼ cup coriander leaves.
- Saute until tomatoes become mushy. Then add salt to taste, ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon garam masala powder.
- Give a quick saute. Then add ¼ cup curd.
- Give a quick saute.
- Drain and add rice along with 1 and ¾ cups water.
- Mix well then add 1 teaspoon lemon juice.
- Close with lid, weight. Pressure cook in medium flame for 2 whistles.
- Let pressure release completely then fluff gently.
- It may look moist when you open after few minutes become grain separated.
- Kuska is ready!
Video
Notes
- Rice, Water Ratio - For 1 cup basmati rice I used 1 and ¾ cups water. You can even use 1 and ½ cups water which will work great too.
- Spices - While doubling or tripling the ingredients make sure to take care for whole spices and add accordingly else it will be too overpowering.
- Spice powders - I usually use turmeric powder, red chilli powder, coriander powder and garam masala powder. You can replace garam masala powder with biryani masala powder too.
- Cooking in pot - If using pot then add 2 cups water and cook for 12-15 mins in low flame. Switch off and set aside for 10 minutes then open and fluff gently.
- Variation - You can replace curd with coconut milk too.
Js
Looking appetizing..as far as I heard from my Muslims frnds kuskha is prepared without tomatoes ..try that version too
Shivasakthi
Came out very tasty.. thanks sharmi 👍👍