What is Khushka??? This term refers to ” Khushk ” in Urdu, which means plain or dry. Rice cooked dry or plain boiled is termed as Khushka Rice. This is a staple in most Hyderabad Muslim households and served with an accompaniment of spicy dry or wet curry. The same rice when cooked with meat stock takes the form of Khushka / kushka / Kuska Biryani. Muslim communities spread over Tamil Nadu also make this type but with slight variations , add immense flavour by cooking the rice in coconut milk. They call it Neyyi Choru or Neyyi Sadam or Ghee Rice. Kuska sold in shops are basically rice cooked with meat and stock but served plain without meat. (Just meat flavored rice) Khuska Biryani in general is always meat flavored rice, just to make vegetarians enjoy, the meat stock is substituted with coconut milk / vegetable stock. My recipe here is for vegetarians and my non-veg friends can substitute that with meat stock. Ghee is a must for this dish, cooking with just oil will not taste that good.
Prep Rice
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Wash and drain basmati rice a few times or until the water runs clear. Removing starch will help to yield a non sticky texture for rice.
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Soak rice for at least 30 to 45 minutes.
Temper
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Heat oil and ghee in a pressure cooker pan.
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Season with whole garam masalas ( Bay leaf, pandan leaf, cinnamon, cloves, cardamom, black stone flower, cumin and fennel seeds) until it releases its aroma. (Pandan leaves naturally have a basmati rice flavor, adding will make the biryani much more flavorful)
Saute
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Add green chilies along with onions and fry until soft. (5 to 6 minutes over medium flame)
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Now add ginger garlic paste along with tomato, mint and coriander leaves. Saute until the tomatoes turn soft.
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Followed by turmeric powder, coriander powder, red chili powder and salt. Fry the masala powders along with the onion tomato base until the raw smell leaves.
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Now add water and coconut milk and bring it a light boil. (Vegetarians can use vegetable stock in the place of coconut milk / Non -vegetarians can use any meat stock like chicken or mutton)
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Drain all the water from the basmati rice and add it to the base gravy.
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Seal the cooker with lid and put the weight on.
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Keep the flame at high and cook for 1 whistle and then reduce flame to the lowest setting and cook for 10 minutes.
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After 10 minutes, turn off the flame and let it rest for 15 minutes undisturbed.
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Once the pressure settles completely, gently twist and open the lid.
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Drizzle some ghee and garnish with fresh coriander leaves.
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Gently mix to combine/ fluff up and serve hot!
Kuska Biryani Recipe | How to make Kuska Biryani | Pressure Cooker Kuska
Kuska, a plain biryani with no vegetables or meat is widely popular among Muslim community. Learn how to make easy plain biryani / kuska using pressure cooker.
Servings: 0
Ingredients
For Rice
- 1.5 cups Basmati Rice soak for 30 to 45 minutes
- 2 cups Water
- 1 cup Light coconut milk use veg or non veg stock instead
Temper
- 2 tbsp Ghee
- 2 tbsp Oil
- 3 leaves Bay leaf
- 1 leaf Fresh Pandan leaf optional for extra flavor, optional
- 3 petals Black Stone Flower / Kalpasi optional
- 2 stick Cinnamon
- 7 each Cloves
- 5 each Cardamom
- 1/2 tsp Fennel seeds
- 1 tsp Cumin seeds
Saute
- 6 long Green Chili slit open
- 1 cup Onion sliced
- 1/2 cup Tomato
- 1 tbsp Ginger Garlic Paste
- 1/4 cup Mint leaves tightly packed
- 1/4 cup Coriander leaves tightly packed
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 tsp Red Chili powder hot variety
- 2.5 tsp Salt
- Garnish
- 2 tsp Ghee
- 2 tbsp Coriander leaves chopped
Instructions
Prep
- Wash and drain basmati rice a few times or until the water runs clear. Removing starch will help to yield a non sticky texture for rice.
- Soak rice for at least 30 to 45 minutes.
Temper
- Heat oil and ghee in a pressure cooker pan.
- Season with whole garam masalas ( Bay leaf, pandan leaf, cinnamon, cloves, cardamom, black stone flower, cumin and fennel seeds) until it releases its aroma. (Pandan leaves naturally have a basmati rice flavor, adding will make the biryani much more flavorful)
Saute
- Add green chilies along with onions and fry until soft. (5 to 6 minutes over medium flame)
- Now add ginger garlic paste along with tomato, mint and coriander leaves. Saute until the tomatoes turn soft.
- Followed by turmeric powder, coriander powder, red chili powder and salt. Fry the masala powders along with the onion tomato base until the raw smell leaves.
- Now add water and coconut milk and bring it a light boil. (substitute coconut milk with either vegetable stock or any meat stock as per preference)
- Drain all the water from the basmati rice and add it to the base gravy.
- Seal the cooker with lid and put the weight on.
- Keep the flame at high and cook for 1 whistle and then reduce flame to the lowest setting and cook for 10 minutes.
- After 10 minutes, turn off the flame and let it rest for 15 minutes undisturbed.
- Once the pressure settles completely, gently twist and open the lid.
- Drizzle some ghee and garnish with fresh coriander leaves.
- Gently mix to combine/ fluff up and serve hot!
Notes
North Indian Style / Hyderabad Kuska – is mostly cooked with yogurt instead of coconut milk and is usually prepared with basmati rice. Traditional kuska is made with meat stock. Vegetarians can substitute coconut milk with vegetable stock
South Indian Style Kuska / Tamil Muslim Style – mostly includes light coconut milk for flavor and is usually prepared with Seeraga samba / Sirumani / Jeera rice
Pandan Leaf / Rambai Elai / Screw pine leaf- is very aromatic leaf which has rich basmati flavor to it and its mostly used in most Muslim style biryani recipes. Seasoning with this is optional, use if you get a chance.
South Indian Style Kuska / Tamil Muslim Style – mostly includes light coconut milk for flavor and is usually prepared with Seeraga samba / Sirumani / Jeera rice
Pandan Leaf / Rambai Elai / Screw pine leaf- is very aromatic leaf which has rich basmati flavor to it and its mostly used in most Muslim style biryani recipes. Seasoning with this is optional, use if you get a chance.
#kuskarice #howtomakekuska #kuskabiryani #plainbiryani #குஸ்கா #kuskaintamil
Comments
35 responses to “Kuska Biryani Recipe | Kuska Rice”
[…] the biryani recipes of the North, the South Indian kuska rice recipe can be made without any need of chopping vegetables and dicing […]
Hi, do you need to soak the basmati rice first before cooking because you did not mention this in your recipe? thanks
Hello Ann,
I have used Royal basmati rice which i didn’t soak but toasted lightly over the tawa with some ghee. Alternatively you can also soak for 10-15 minutes, it all depends on the quality of the rice.
Thanks
[…] Kuska Biryani […]
Can I do the same method for mutton biriyani or chicken biriyani .
If not tell me how to do it .
Sumaiya,
You can make chicken biryani using the same method, but for mutton the meat needs to be pressure cooked first before proceeding with this recipe. Thanks.
we have to add curd,coconut milk and water to the rice and kept it for boiling na
Keerthi, I really didn’t get your question. There is no boiling required once you add the coconut milk, yogurt and water, just pressure cook or use the rice cooker.
today i prepared khushka briyani for our potluck
it came very nice ,my friends says it is very very nice and looks like
Indian hotel briyani ,and my hus also appreciate me
thanks for ur wonderful recipe
madam i tried this kushka but i didnt git the smell as in hotel.
Is Khushka Biryani same as Yakhnee Pulao ??
Hi Mullai,
This recipe is really awesome. My family would like to have this at the smallest opportunity now!!
I have a question – The step you have recommended – frying the rice , is that something we can incorporate for mutton/chicken biryani too.
THanks Mullai.
look nice thanks for the dish.
Hi,
Khushka was so good. My husband liked it very much. i added 1 cup chicken stock and 1 cup coconut milk. the smell filled the whole house.
-Nisha Kamal
Mullai, this recipe was so easy to do and it tasted awesome. Thank you.
Hai Mullai
Thank u so much for ur recepies.Nan unga recepie samaithu party’a assathitaen’la.
Athuku thaan romba thanks…!! Esp ur Khuska Briyani, capsicum pulav,chilli gobi worked well.
Thank u once again Mullai.
pls get me the paal kollukattai receipe….
hey mullai very nice dish..thanks for sharing.if i have to prepare it as non-veg dish can you explain how to prepare the meat stock please?
Kaberi,
To prepare simple chicken stock, use 1 onion roughly chopped, 3 cloves garlic, one carrot chopped, chicken bones or little meat, dash of salt and pepper. Combine these with 3 cups of water and bring it a rolling boil and let stay like that for few minutes. Switch off, discard the bones and cooked veggies, retain the shredded meat if you like…for soups or fried rice and drain the stock. Voila!! there you go, perfect homemade stock. If you prefer mutton, then pressure cook the whole for upto 3 whistles and then drain the stock. Anything like cloves, curry leaves, parsley, celery sticks will make them flavourful, but not necessary for this recipe as you don't want to have celery flavor in your khuska. Hope you got my point. Goodluck!
thanks mullai for your info..it will really help me not only for khuska biriyani but for other dishes to cook homemade chicken stock ..thanks again 🙂
Mullai i tried this for today’s lunch. Really,excellent taste we’ve tasted and the smell in khuska was so nice. I did as per ur steps, given measurements are very perfect. Nandri for sharing this
very nice to c ur dish…i will try this out today.
Ma’am tried khuskha this morning for today’s lunch…Cameout superb. Rice grains looks seperated as per ur instructions. Thanx for your receipe.
Have a great day
I am in USA Where to get kapok buds, star anise and orange food powder ?
Please tell me stores in USA ?
Iyswaryaa, some Indian stores carry these spices but I'm not sure about your location. Patel Bros chain has them all labeled in Hindi, so pls check this thread for complete details before you hunt.
http://www.spiceindiaonline.com/enspicelopedia
I did get ur message and any Walmart or Kmart will not help, Indian stores are your only bet if not a visiting relative or friend from India can help. Thanks for visiting.
mullai mam
ur kushka looks very tempting can we make this mutton/chicken?if so whats the procedure for making it, thanks in advance…
rekha
good explaination mullai
mouthwatering
Khushka looks attractive,,will definitely try this soon!!!
Sadhana Raveen
Nice presentation….Side dish enna Mullai? It attracts me….
Mullai your Khushka biryani looks good i will try
Super Neyyi sadham one of my fav…kuda irrukura dish romba tempt pannuthu…
Arthi
Very good explanation mullai.. recipe is super
Mullai,
Traditional all time favorite dish. Well explained and the side dish looks good. Want to try this.
Wow Kushka sooper Mullai.. We call this as neyyi satham/ ghee rice.. Side dish romba nalla iruku.. Is that Chilli Chicken?. Hmm you got so much patience to chop it very small..VIJI
Perfect khuskha…Mouthwatering ma’am. Long grained basmati…Looks seperated and yummy. Thanx for posting
Have a great day
Mullai, we used to prepare the same way at home….thank u mullai..We call it neyyi choru….
. Divya Mubarak