Kuska Rice | Kuska Biryani | Kuska Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
2
-
Calories
519 kcal
-
Course
Main Course
-
Cuisine
Indian
Kuska Rice | Kuska Biryani | Kuska Recipe
Description
Kuska Rice | Kuska Biryani | Kuska Recipe begins with soaking basmati rice to remove surface starch, ensuring a fluffier texture. Ghee provides richness as whole spices like caraway seeds (shahi jeera), cinnamon, cloves, green cardamoms, mace, and bay leaf are gently toasted to release their aroma. Onions are sautéed until lightly golden before adding ginger-garlic paste and optionally tomatoes, which add a slight tang and moisture.
Green chilies, mint, and coriander leaves are added for a fresh herbal note, and water or vegetable stock is used to cook the rice until tender. The result is a delicately spiced, white to off-white rice dish with subtle heat and herbal undertones. Kuska rice can serve as a base for curries or be enjoyed on its own with yogurt or a simple side.
For variants, seeraga samba rice can replace basmati. Adjust water quantity slightly if soaking is omitted. Using neutral oil substitutes ghee for a vegan version. The recipe's spice level and flavors can be tailored by adding ground spices or altering fresh herbs. Recipe quantities can be scaled easily for larger or smaller servings.
Ingredients
main ingredients
- 1 cup basmati rice 215 grams, heaped
- 2 tablespoons ghee
- 50 grams onion or 1 medium onion or ⅓ cup thinly sliced onions
- 65 grams tomato or 1 medium to large tomato or ½ cup chopped tomatoes
- 1 teaspoon ginger garlic paste
- 1 or 2 green chilies - sliced or slit
- 1 tablespoon mint chopped, leaves
- 2 tablespoons Coriander leaves - chopped
- 2 cups water or 2.25 cups water
- 1 teaspoon lemon juice
- salt as required
- 1 to 2 tablespoons Coriander leaves or mint leaves for garnish
Whole spices
- ½ teaspoon caraway seeds - shahi jeera or add ½ teaspoon cumin seeds instead
- 1 inch cinnamon
- 2 to 3 cloves
- 2 green cardamom
- 1 to 2 ingle, thin strands of mace
- 1 tej patta (Indian bay leaf)
Instructions
Soaking rice
- Rinse basmati rice very well in water till the water runs clear of starch.
- Soak rice in enough water for 20 to 30 minutes. Later drain all the water and keep the rice aside.
Making kuska rice
- Heat 2 tablespoons ghee in a pot or pan. Keep heat to a low.
- Add the following spices and let them splutter - caraway seeds, cinnamon, cloves, green cardamoms, single strands of mace and tej patta.
- Then add thinly sliced onions.
- Sauté the onions on a low to medium heat stirring often, till they start turning light golden.
- Then add ginger-garlic paste.
- Stir and sauté on a low heat for a few seconds till the raw aroma of ginger and garlic goes away.
- Add chopped tomatoes and sauté for a minute. You can even skip tomatoes if you prefer.
- Then add the sliced or slit green chilies, chopped mint leaves and coriander leaves. Mix very well.
- Now add 2 cups water. Instead of water you can also use vegetable stock. Depending on the quality and variety of rice, you can add 1.5 to 2.25 cups water.
Cooking kuska biryani
- Cover the pan with its lid.
- On a medium heat, bring the entire water mixture to a boil.
- When the water starts boiling, remove the lid, and then add the rice.
- Season with salt as per taste and mix very well. Check the taste of the water and it should taste a bit salty. If not, then add some more salt.
- Add lemon juice. Again stir.
- Place a cotton kitchen towel or cotton napkin on the pan. You can also seal the pan with an aluminium foil. Now place the lid on the pan.
- Keep the heat to a low or sim and dum cook till the rice grains are tender and cooked. It will take about 7 to 8 minutes for the rice to cook.
- Do use a thick bottomed pan, so that the rice grains do not stick to the bottom of the pan.
- If you want you can check the rice grains once while cooking. If all the water has been absorbed and the rice grains do not look cooked, then add some hot water in the pan. Cover and continue to cook.
- When the rice grains are soft and tender, turn off heat. Then allow resting time of 5 to 7 minutes. Later gently fluff the rice with a fork.
- Serve Kuska Rice garnished with coriander or mint leaves paired with with a veg gravy or dal of your choice.
Notes
- Seeraga samba rice can be used instead of basmati for a different texture and aroma.
- Omitting rice soaking requires adding extra water during cooking for proper texture.
- Neutral oil can replace ghee for a vegan preparation.
- The recipe can be halved or doubled to suit serving needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 829mg | 35% |
| Potassium | 276mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 429IU | 9% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 0.3mg | |
| Vitamin K | 5µg | |
| Calcium | 68mg | 7% |
| Vitamin B9 (Folate) | 21µg | |
| Iron | 2mg | 11% |
| Magnesium | 41mg | 10% |
| Phosphorus | 131mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
