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kuska biryani
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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.
Prep Time15 minutes
Cook Time45 minutes
Soaking45 minutes
Total Time1 hour 45 minutes
Course: dinner, lunch, Main Course
Cuisine: Hyderabad, Indian, muslim, south indian
Keyword: how to make kuska, khuska rice, kuska biryani, kuska recipe, kuska rice recipe

Equipment

  • Pressure cooker

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.