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Monday, May 14, 2012

Kuska Biryani/ Plain Biryani( Restaurant/ Hotel style)

There are two methods of preparing Kuska rice, first method is home style by cooking rice in coconut milk and another method is restaurant style.
In this post let's see how to prepare Kuska Biryani in restaurant style.
In hotels and restaurants normally biryani are prepared as usual with meat( mostly chicken). When you order for Kuska biryani/ Plain biryani they serve the biryani rice without any meat in it. You can attain the same restaurant quality taste by cooking the rice with chicken stock or prepare it 100% vegetarian by adding few pinch of MSG( ajinomoto).
Kuska Biryani
India gate classic basmati rice- 4 cups
Onion large thinly sliced- 2 nos
Tomato large chopped- 2 nos
Green chilli broken- 4 nos
Ginger and Garlic paste- 2 tbsp
Thick curd/ yogurt- 2 tbsp
Mint leaves chopped- 1 bunch
Coriander leaves chopped- 1/4 bunch
Red chilli powder- 1 and 1/4 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Tiger brand biryani essence( optional)- 1/4 tsp
Water or Sawson Chicken broth- 4 cups
MSG/ Ajinomoto( optional)- few pinch.
Bay leaf- 2 nos
Cloves- 4 nos
Green cardamom- 4 nos
Cinnamon stick- 1" piece
Oil- 4 tbsp

*Note- if you are using chicken broth instead of water do not use MSG and also reduce the quantity of salt. If using water instead of broth you can use the MSG if required.

Plain Biryani
Soak basmati rice in water for 10 minutes.
Hear oil in a pan, when oil is hot add the cinnamon, cloves, cardamom and bay leaf, saute until the aroma of whole spice rise. Add the chopped onion and green chiili to the pan and fry until onion turns brown. Add ginger and garlic paste to frying onions and saute until raw smell of paste leaves. Now add the chopped tomatoes, mint leaves, coriander leaves, thick curd, red chilli powder, turmeric powder, ajinomoto( optional) and required salt. Saute everything for few minutes. Add water to the pan and bring the mixture to boil.
Add the soaked and drained basmati rice to the boiling gravy and stir well.
Cover pan with lid and cook the rice until soft and tender.
Garnish the Kuska biryani with mint leaves and serve hot with Chicken chalna or vegetarian chalna of your choice.

Restaurant- Hotel style Kuska Biryani/ Plain Biryani


Shobha said...

This name is new to me..however the biriyani looks delicious.

ramya anand said...

Biriyani essence?where did u buy it?kushka biriyani looks flavorful..

Priya said...

Briyani essence never heard about it, kuska briyani looks seriously inviting.

Mythreyi Dilip said...

Biryani essense is available in Tiger Brand in Chennai. My sister got couple of bottles for me. And I started to loving it, it has the aroma of both basmati rice and cardamom. Will be useful for kitchen newbies and bachelors to make their biryani aromatice. I came to know from catering people that they are also using it for gravies and curries.

R said...

looks so delicious. nice color too.

Priti said...

Wow looks so gud n perfect the colour

Anonymous said...

I tried it very nice recipe thanks.

Anonymous said...

This was exactly like Muslim's Kuska Biryani. Was very easy to make took only 20 mins. Thanks

Arun Muthu

moutushi said...

Hello, Made this today. Very tasty, very easy. Thank you.

Anonymous said...

I today made this with my mom! I was not disappointed! It was great..thank you very much

Harathi Laddu said...

i like this husband also like this recipe.........thank u co much.....:)

Murugan said...

The best khushka recipe I have tried. It is easy and the khushka was awesome. Thank you

rahmath said...

Simply but tasty rice. Regularly we use ponni rice for cost control in our restaurant.

Anonymous said...

Can i use biriyani masala, rose water, kewra water and meetha attar instead of biriyani essence

Mythreyi Dilip said...

Using biryani essence is optional. You can use biryani masala instead of essence, kewra, rose or meetha attar not needed.

suganya nathan said...

I am not getting as separate cooked rice.give me tips. Wat I made is like v make in cooker.

Mythreyi Dilip said...

Hi Suganya, there can be two problems for not getting separated rice.
1. The quality of basmati and the water proportion.
2. I'm not sure whether you pressure cooked the rice or cooked with out pressure. Pressure cooking basmati will make the rice stick together. Next time try cooking it in pressure cooker without weight by covering weight nozzle with stainless steel tumbler and cooking on low heat.

Ann said...

Hi, your amount of water used is also the same as the amount of rice. so is the water to rice ratio 1 : 1 ?

Mythreyi Dilip said...

Yes when you use basmati rice it's 1:1