Kuska | Khuska | Plain biryani
Kuska | Khuska | Plain biryani | Kuska pulao | kuska biryani | kuska rice | pressure cooker pulao | Quick lunchbox recipe | pressure cooker recipe | quick lunchbox recipe step by step pictures and video recipe. Check out the Kuska rice in the pressure cooker and If you like the video pls SUBSCRIBE to my channel
Khuska biryani
Khuska is a fragrant and flavorful South Indian rice dish made by cooking basmati rice with spices like cloves, cinnamon, cardamom, and bay leaves. It's a popular dish that can be enjoyed on its own or with accompaniments like yogurt or curry.
CAN I SKIP BIRYANI MASALA
Yes, but in that case add nutmeg, star anise, and increase masala while tempering.
RICE FOR khuska pulao
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
SHOULD I SOAK RICE?
Since I used less water, I would recommend soaking. If you are skipping soaking add 1+½ cup of water
CAN I SKIP GHEE AND MAKE kuska PULAO?
Ghee gives amazing flavor to the plain biryani so I prefer using ghee. skip ghee according to your preference.
CAN I SKIP CURD?
Curd gives the best flavor but if you are skipping add extra tomatoes and lemon juice. in that case, the flavor might vary.
SIDE DISH FOR khuska BIRYANI
Biryani goes well with gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan,and raita
CAN I COOK khuska biryani IN THE instant pot?
Cook for 5 minutes and do natural pressure release
VARIETY RICE
PRESSURE COOKER RECIPES
ingredients
1 tablespoon ginger garlic paste
¾ cup onion
½ cup tomato
¾ cup basmati rice
¼ teaspoon turmeric powder
½ teaspoon fennel seeds
cinnamon
1 teaspoon garam masala
½ teaspoon biryani masala
1 teaspoon Kashmiri chilli powder
clove
½ tablespoon peanut oil
1 tablespoon ghee
required salt
1 green chilli
Mint leaves
coriander leaves
1 cup water
How to make khuska pulao with step-by-step pictures
- First, Wash rice and soak for 30 minutes( keep aside)
- Add oil and ghee to the cooker and heat
- When hot, add cinnamon, clove, fennel seeds, and cardamom; splutter
- Furthermore add onion;sauté till onion turns translucent
- Add green chilli, and ginger-garlic paste; mix well and saute
- Furthermore add tomato
- add required salt, turmeric powder, Kashmiri chilli powder, and biryani masala; mix well till tomato turns mushy
- Furthermore, add curd; mix well and boil
- Add mint and coriander leaves; mix well
- Furthermore, add water; bring to a boil
- Add rice; mix well and frothy boil
- Make sure nothing is stuck to the pan
- Pressure cook for 1 whistle and simmer for 30 seconds
- carefully open the lid and Fluff the rice
Ingredients
- 1 tablespoon ginger garlic paste
- ¾ cup onion
- ½ cup tomato
- ¾ cup basmati rice
- ¼ teaspoon turmeric powder
- ½ teaspoon fennel seeds
- cinnamon
- 1 teaspoon garam masala
- ½ teaspoon biryani masala
- 1 teaspoon Kashmiri chilli powder
- clove
- ½ tablespoon peanut oil
- 1 tablespoon ghee
- required salt
- 1 green chilli
- Mint leaves
- coriander leaves
- 1 cup water
Instructions
- First, Wash rice and soak for 30 minutes( keep aside
- Add oil and ghee to the cooker and heat
- When hot, add cinnamon, clove, fennel seeds, and cardamom; splutter
- Furthermore add onion;sauté till onion turns translucent
- Add green chilli, and ginger-garlic paste; mix well and saute
- Furthermore add tomato
- add required salt, turmeric powder, Kashmiri chilli powder and biryani masala; mix well till tomato turn mushy
- Furthermore, add curd; mix well and boil
- Add mint and coriander leaves; mix well
- Furthermore, add water; bring to a boil
- Add rice; mix well and frothy boil
- Make sure nothing is stuck to the pan
- Pressure cook for 1 whistle and simmer for 30 seconds
- carefully open the lid and Fluff the rice
Video
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