Monday, July 23, 2007

Kuska Biryani

I was intrigued by the name initially when I saw this recipe from Mrs. Mano on the web but when my mother said that this is almost how she makes her 'Coconut Milk Rice'- which I love, I didn't hesitate to try. This is definitely not for the calorie-conscious but it tastes really good so it could be an occasional indulgence.

KUSKA BIRYANI


Ingredients:

Basmati Rice - 1 cup
Onion (big) - 1, sliced thin
Green Chillies - 4 or 5, slit into two
Cardamom - 1
Cinnamon - 1 inch piece
Clove - 1
Cumin Seeds - 1.5 tsp
Curry Leaves - 2 to 3 stalks, chopped
Coriander Leaves - 1/4 cup, chopped
Mint Leaves - 1/4 cup, chopped
Garlic - 1/2 tsp, chopped
Ginger - 1/2 tsp, chopped
Ghee - 2 to 3 tbsp
Coconut Milk - 3/4 cup
Water - 1 cup
Biryani masala powder - 1/2 tsp (optional)
Salt, to taste

Method:

1. Wash and soak rice for 20 minutes. Drain and fry in 1 tsp of oil till fragrant.

2. In a pressure cooker, heat the ghee, add cumin seeds, cardamom, cinnamon, cloves and fry for a few seconds.

3. Add the sliced onions, g. chillies, ginger and garlic and saute till golden brown. Then add the chopped curry, coriander and mint leaves. After a few seconds, add the rice and salt. Add the Biryani masala powder at this stage, if using.

4. Add the 1 cup of water and 3/4 cup of coconut milk, even if you go less on the quantity of coconut milk, make sure that the total of water and coconut milk adds up to 1.75 cups.

5. Close the pressure cooker, put on the weight and keep it on a medium flame for about 5 to 6 minutes * there should be no whistle *. Switch it off and leave the cooker untouched for at least 20 minutes. This will ensure that the rice is well cooked and not overly done.

6. Serve with chopped coriander leaves and fried onions or cashews as garnish. Since this is a mildly flavored rice, it goes well with all gravies and kurmas.

12 comments:

  1. Fried onions topping sounds wonderful!:))
    Great recipe,I will this Sunday.Thanks Lavaanya.

    ReplyDelete
  2. the biriyani looks so nice. why do you call it Kuska? what is the meaning?

    ReplyDelete
  3. Yes.. asha, that will definitely make it special. Do try it and let me know.

    Sharmi, Thanks.I'm not sure of the origin of the name. I first heard it when a friend's mom made this. apparently it's quite popular and is served with non-veg dishes, (guess that's why i didn't know abt it).

    ReplyDelete
  4. Thanks for visiting my blog laavanya.

    Very inviting recipe. Easy to prepare too. I will try this for tonight. Thanks for sharing

    ReplyDelete
  5. Nice recipe, Lavanya...
    Like Sharmi, I too was wondering about the name....

    ReplyDelete
  6. Hi Laavanya,

    Nice to see your kid getting weel with daycare and her friends.//

    Kuska..sounds great.....i think its more or less like plain pulavo...but with coconut milk..but unfortunately i couldn't see the picture...in your blog..i dunno whats the reason:((

    ReplyDelete
  7. Great recipe!
    When I first saw the name of your post, I thought it must be a non-veg dish & was going to skip the recipe part. I am glad I didn't!:-)

    ReplyDelete
  8. lovely looking bowl of biryani :)
    pressure cooking makes it even more appealing to me :)

    ReplyDelete
  9. Thank you all for your kind comments. Seec, did you get a chance to try it? Hope you liked it.

    ReplyDelete
  10. Looks good Lavanya - Brinji/ Kuska - don't know where these names originate!

    ReplyDelete
  11. Very nice:) I made it for the first time. Added 1 tomato to this recipe tasted yummy need feedback from hubby waiting for him to have this will post comment soon:)

    ReplyDelete
  12. Rupa Thanks! This recipe has never disappointed me or anyone who has tasted it. Hope your husband enjoyed it as well. Will try with tomato the next time i make it.

    ReplyDelete

Thank you for stopping by and providing your valuable feedback. NOTE: I have disabled Anonymous comments (since I was getting a lot of spam).