A perfect Tamil hotel style Kuska Rice recipe! This Hyderabadi style kuska biryani is the plain biryani made without vegetables/meat. Serve with salan, shorba, raita or yogurt.
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.
Notes
1. Basmati rice - I like my rice dishes fluffy and separated so I always use long grain basmati rice. But Tamil hotel people use seeraga samba rice. If using seeraga samba then rice: water ratio and cooking time are the same as mentioned in the recipe. But only difference is that you will notice that they are slightly sticky and not as fluffy as basmati rice.2. Ghee - It gives nice rich and aromatic flavor. Instead, you can oil as well.3. Shahi jeera - If you don’t have it in the pantry no need to buy it for the recipe. Instead, you can use regular jeera (cumin seeds).4. Biryani masala - the addition of biryani masala is purely optional. Many do not add while some do add. I like its flavor and aroma hence I have added. I have used my homemade biryani masala. You can use a store-bought one or simply use garam masala.