Kuska Recipe | Kuska Biryani

Kuska is an appetizing plain biryani made by tempering onions, tomatoes, spices and then cooking it with rice. Kuska is made without vegetables or meat and served with kurma or raita to make a hearty meal which is popular in South India. Kuska recipe explained in this post with step by step pictures.

Hotel Style Kuska Biryani Recipemade with seeraga samba biryani rice.Kuska biryani 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.The speciality of kuska rice is the rice they use, it is called seeraga samba rice, looks very tiny in size, has a great flavour when used for biryani recipes.

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 this way but I modified the recipe to  replicate hotel taste and here is the recipe for it.They also call it as empty biryani.Amma says in shops they make nonveg biryani, put the pieces aside and serve it as kuska biryani, not really sure if that is true.

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Kuska Recipe

Kuska is an appetizing plain biryani made by tempering onions, tomatoes, spices and then cooking it with rice. Kuska is made without vegetables or meat and served with kurma or raita to make a hearty meal which is popular in South India. Kuska recipe explained in this post with step by step pictures.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup seeraga samba rice
• 1 and 1/2 cups water
• 1/4 cup coconut milk
• 1 no big onion finely chopped
• 1/4 cup mint leaves
• 1 no tomato roughly chopped
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon red chilli powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• 1 tablespoon ghee
• 1/2 inch cinnamon
• 2 no cloves
• 1 no bayleaf
• 1 no cardamom
• 1/4 teaspoon stone flower
• 1 no green chilli slitted

Instructions

• In a mixing bowl add rice and water, soak for 15 mins. Drain and set aside.
• Heat oil + ghee in a pressure cooker - add cinnamom, cloves, bayleaf, cardamom, stoneflower and green chilli. Let it splutter.
• Add onion, tomato sauté until mushy. It may take at least 5mins in low flame.
• Add mint leaves, sauté for a minute then add ginger garlic paste mix it. Then add red chilli powder and required salt.
• Saute and cook for atleast for 3 mins or until the masalas are well blended with onion tomato mixture.
• Add strained rice, mix it once. Add coconut milk. Add water, mix it.
• Pressure cook for 1 whistle in medium high flame, simmer and cook for 3mins.Switch off.
• Let the pressure release manually. Once pressure releases, open the cooker and fluff it. You can even add a teaspoon of ghee at this stage.
• Finally garnish with coriander leaves, mix it. Serve Kuska hot with onion raita!

Video

Notes

• The ratio is 1:1.5(rice:water). I included coconut milk in that ratio so reduced water.Do not add more coconut milk the rice may become sticky.
• Do not compromise oil or ghee, then the rice may become sticky and mushy.
• Once you open it may looks sticky but after fluffing it will become perfect.

Nutrition Facts

Kuska Recipe

Amount Per Serving (125 g)

Calories 509 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 19mg6%

Sodium 33mg1%

Potassium 234mg7%

Carbohydrates 78g26%

Fiber 3g13%

Sugar 0.2g0%

Protein 8g16%

Vitamin A 432IU9%

Vitamin C 3mg4%

Calcium 68mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kuska

1. In a mixing bowl add rice and water, soak for 15 mins. Drain and set aside.
   
2. Heat oil + ghee in a pressure cooker – add cinnamom,cloves,bayleaf,cardamom,stoneflower and green chilli.Let it splutter.Add onion,tomato saute until mushy. It may take atleast 5mins in low flame.
   
3. Add mint leaves, saute for a minute then add ginger garlic paste mix it.Then add red chilli powder and required salt.
   
4. Saute and cook for atleast for 3 mins or until the masalas are well blended with onion tomato mixture.Add strained rice, mix it once.Add coconut milk.
   
5. Add water, mix it.Pressure cook for 1 whistle in medium high flame, simmer and cook for 3mins.Switch off.
   
6. Let the pressure release manually.Once pressure releases, open the cooker and fluff it.You can even add a teaspoon of ghee at this stage.Finally garnish with coriander leaves, mix it.
   

Serve hot with onion raita!

Expert Tips

• The ratio is 1:1.5(rice:water). I included coconut milk in that ratio so reduced water.Do not add more coconut milk the rice may become sticky.
• Do not compromise oil or ghee, then the rice may become sticky and mushy.
• Once you open it may looks sticky but after fluffing it will become perfect.