Kuska Rice Recipe (Plain Biryani)
A perfect hotel style Kuska Rice recipe! Never soggy, light and fluffy and deliciously flavorful, plus it’s super easy to make. Just don’t forget to pair with mirchi ka salan or vegetable korma!
This Hyderabadi style kuska rice or kuska biryani is the plain biryani cooked in onion-tomato base (without any vegetables or meat) and flavored with spice powders, mint and cilantro leaves.
Kuska Rice Recipe (aka Plain Biryani)
This plain biryani is the South Indian version of biryani rice that uses the spices and/or biryani masala. But the north Indian version of biryani rice does not use any spices and it is totally different in taste.
The Tamil hotel style kuska biryani is usually made with chicken stock, but here I have used water since I am vegetarian.
Some hotels may serve you plain kushka rice by removing the meat pieces from it. So if you do not eat meat then you have to be careful while ordering. Rather let’s just make it at home.
Ingredients required for Kuska Recipe:
- Rice – I have used basmati rice. But in Tamil hotels, they use seeraga samba rice which is short-grain rice, actually very tiny grains compared to basmati. Choose as per your liking.
- Whole spices (shahi jeera, cloves, cardamom, star anise, bay leaf, cinnamon stick)
- Onion, ginger, garlic, tomato
- Plain yogurt (dahi or curd)
- Ground spices (Turmeric powder and Biryani masala)
- Mint leaves and Cilantro leaves
What do you serve with it?
Since this is plain biryani minus the meat (protein), it is usually served with any non-veg gravy. But again, I only cook vegetarian food, I pair with veg gravy e.g. mirchi ka salan, tomato shorba, veg korma.
Actually, it is so flavorful on its own, it can be paired with plain yogurt or raita.
This kind of quick-fix rice dish is perfect for busy weekdays or lazy weekends. Just pair it with yogurt or raita and you are good to go with a filling meal. Or pack into the lunch-box
How to make Kuska (Plain Biryani Rice)?
1) First, wash the rice under running cold water until water runs clear. Washing/rinsing the rice step is very important. This way it removes the starch and helps to make separated rice grains. Then soak them in enough water for about 15-20 minutes.
2) Then discard the soaking water and drain it completely in the colander.
3) Heat the ghee in a pan on medium heat. Once hot add shahi jeera and let them sizzle a bit. Then add whole spices (cloves, cardamom, star anise, bay leaf, cinnamon stick), saute for 30-40 seconds. 
4) Then add sliced onions.
5) and cook till they become soft and light pink or translucent in color. 
6) Then add ginger garlic paste, mix and saute for a minute or till the raw smell of ginger-garlic goes away.
7) Now add chopped tomatoes, mix and cook for 2 minutes or till the tomatoes become soft.
8) Now lower the heat and add yogurt and mix immediately to avoid curdling.
9) Add turmeric powder, biryani masala and salt.
10) Mix well and cook for a minute.
11) Then mix in chopped mint and cilantro leaves.
12) Add soaked, drained rice, mix and cook for a minute.
13) Then add water, crank the heat to high and bring it to a rolling boil.
14) Then cover with a lid, lower the heat to lowest possible. Cook for 17-18 minutes. Then turn off the stove and let it stand for 10 minutes without opening the lid.
15) Then uncover and fluff up the rice.
Serve kuska biryani rice with salan or any other gravy or raita.
Can I Double or Halve the Recipe?
Yes, you can double this recipe or halve the recipe. The key is using a pot/pan to fit the volume. For double use a medium pot, for half use a small pot. Cook time will still be about the same.
Check out more rice recipes
Veg biryani // Paneer biryani // Baby potato biryani // Veg pulao // Coconut milk rice
Kuska Rice Recipe (Plain Biryani)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Basmati rice, Note 1
- 2 tablespoons Ghee (clarified butter), Note 2
- ½ teaspoon Shahi jeera (kala jeera or black cumin seeds), Note 3
- 5 Cloves
- 2 Green cardamoms
- 1 Star anise
- 1 Bay leaf
- 1 inch Cinnamon stick
- ½ cup Red onion, sliced
- 2 teaspoon Ginger garlic paste
- ½ cup Tomato, chopped
- 4 tablespoons Plain yogurt, (dahi or curd)
- ½ teaspoon Turmeric powder
- Salt, to taste
- 1 teaspoon Biryani masala, Note 4
- 3 tablespoons Mint leaves, chopped
- 3 tablespoons Cilantro or coriander leaves, chopped
- 1 ¾ cups Water
Instructions
- First, wash the rice under running cold water until water runs clear. Washing/rinsing the rice step is very important. This way it removes the starch and helps to make separated rice grains. Then soak them in enough water for about 15-20 minutes.
- Then discard the soaking water and drain it completely in the colander.
- Heat the ghee in a pan on medium heat. Once hot add shahi jeera and let them sizzle a bit. Then add whole spices (cloves, cardamom, star anise, bay leaf, cinnamon stick), saute for 30-40 seconds.
- Then add sliced onions and cook till they become soft and light pink or translucent in color.
- Then add ginger garlic paste, mix and saute for a minute or till the raw smell of ginger garlic goes away.
- Now add chopped tomatoes, mix and cook for 2 minutes or till the tomatoes become soft.
- Now lower the heat and add yogurt and mix immediately to avoid curdling.
- Add turmeric powder, biryani masala and salt.
- Mix well and cook for a minute.
- Then mix in chopped mint and cilantro leaves.
- Add soaked, drained rice, mix and cook for a minute.
- Then add water, crank the heat to high and bring it to a rolling boil.
- Then cover with a lid, lower the heat to lowest possible. Cook for 17-18 minutes. Then turn off the stove and let it stand for 10 minutes without opening the lid.
- Then uncover and fluff up the rice.
Hi what is the measurement of a cup? In ml
1 cup = 240 ml