Kuska Rice Recipe | Kuska Biryani

Kuska Rice also known as Kuska, Khusqa or Khushka, is a simple South Indian way of making a flavorful dish, made with basmati rice, ghee, onions, herbs and choicest of fragrant spices. Thus, it is also called as a Kuska Biryani minus vegetables and/or meats, as finally you have a rice-based dish which is super high both on flavors and fragrance. Traditionally, this taste laden rice dish is accompanied with a Kurma, curry or gravy.

About Kuska Rice Recipe

Kuska Rice, also called plain biryani or empty biryani, is a simple South Indian rice dish made without vegetables or meat.

It’s a popular “dry biryani” served in homes and restaurants across South India. Light, aromatic, and full of flavor, it pairs beautifully with spicy curries or lentil dishes.

The word kuska comes from the Urdu word khushk, meaning “dry,” which perfectly describes its texture of fragrant rice cooked with spices but without any gravy or masala base.

This biryani-style rice is popular across Tamil Nadu, Karnataka, and Kerala. In South Indian restaurants, it’s usually paired with salna which is a thin, spiced gravy or with korma, dal, or raita.

There’s no layering in this dish, but just like the traditional Biryani, the rice is dum-cooked in a pot or pan so it turns out light, aromatic, and full of flavor.

Despite being made with minimal ingredients, Kuska Rice tastes festive and aromatic, making it a favorite for both everyday meals and special occasions.

It is prepared by cooking good quality basmati or seeraga samba rice with whole spices like cinnamon, cardamom, bay leaf, mace, and cloves.

Fresh herbs like mint and coriander, along with onions, tomatoes, ginger, garlic and green chilies, add depth and fragrance. The rice is dum-cooked so that it absorbs the essence of the spices while staying light and fluffy.

In many restaurants, even with the use of various spices and herbs, the rice remains white in color after cooking. This adds to the dish’s simple appearance while keeping its flavor rich and aromatic.

Much like Ghee Rice or a mild Pulao, Kuska Rice is easy to prepare yet deeply satisfying. It’s a versatile dish that complements any spicy curry, lentil, or gravy-based preparation.

Whether served with salna, korma, or even Dal Makhani or , this South Indian classic brings comfort and flavor in every bite.

Another variation to the Kuska Biryani is this Biryani Rice, which is more of a North Indian style of making it.

More South Indian Rice Dishes To Try

• Tomato Rice
• Lemon Rice
• Coconut Rice
• Tamarind Rice
• Brinji Rice

How to make Kuska Rice

Making Kuska Rice is simple and doesn’t take much time once your ingredients are ready. The key is to use good quality basmati or seeraga samba rice and cook it just right so each grain stays separate and fluffy.

Begin by preparing the rice and sautéing the whole spices, onions, and herbs to build the base flavor before adding water and cooking the rice on dum.

Prep Rice and Sauté Ingredients

1. Rinse 1 cup (215 grams) heaped basmati rice very well in water till the water runs clear of starch.

Soak rice in enough water for 20 to 30 minutes. I have used basmati rice. You can also use seeraga samba rice.

2. Heat 2 tablespoons ghee in a pot or pan.

3. Add the following listed spices and let them splutter on low heat:

• ½ teaspoon caraway seeds (shahi jeera) – swap with ½ teaspoon cumin seeds instead
• 1 inch cinnamon
• 2 to 3 cloves
• 2 green cardamoms
• 1 to 2 single strands of mace
• 1 tej patta (Indian bay leaf)

4. Then, add ⅓ cup thinly sliced onions.

5. Sauté the onions on low to medium heat, stirring often.

6. Sauté till the onions start turning light golden.

7. Then, add 1 teaspoon ginger-garlic paste.

8. Stir and sauté on low heat for a few seconds till the raw aroma of ginger and garlic goes away.

9. Add ½ cup chopped tomatoes and sauté for a minute. You can even skip tomatoes if you want.

10. Add 1 or 2 sliced or slit green chilies, 1 tablespoon chopped mint leaves and 2 tablespoons chopped coriander leaves.

11. Mix very well.

Make Kuska Rice

12. Now, add 2 cups water. Instead of water, you can also use Vegetable Stock. Depending on the quality and type of rice, you can add 1.5 to 2.25 cups water.

13. Cover the pan with its lid.

14. On medium heat, bring the entire water mixture to a boil.

15. When the water starts boiling, remove the lid and then add the rice.

16. Season with salt as per taste and mix very well. Taste the water, it should taste a bit salty. If not, then add some more salt.

17. Add 1 teaspoon lemon juice. Stir once again.

18. Place a cotton kitchen towel or napkin on the pan. You can also seal the pan with an aluminum foil. Now, place the lid on the pan.

19. Keep the heat to low or sim and dum cook till the rice grains are tender and cooked. It will take about 7 to 8 minutes for the rice to cook and soften.

Do use a thick bottomed pan, so that the rice grains do not stick at the bottom of the pan. If you want you can check the rice grains once while cooking.

If all the water has been absorbed and the rice grains do not look cooked, then add some hot water in the pan. Cover and continue to simmer.

20. When the rice grains are tender, soft and all the water has been absorbed, then turn off the heat and allow a resting time of 5 to 7 minutes.

Later, gently fluff the rice with a fork. Serve Kuska Rice garnished with 1 to 2 tablespoons of coriander or mint leaves.

Serving Suggestions

Kuska Rice tastes best with gravy-based dishes like veg kurma, salna, Mushroom Kurma, or Cauliflower Kurma. You can also serve it with Kerala Parippu Curry, Dal Tadka, or Rajma Masala for a wholesome meal.

A side of Onion Raita, Boondi Raita, or Cucumber Raita adds a cooling balance. For a complete South Indian touch, serve it with papad, lemon wedges, and sliced onions.

Storage and Leftovers

Once the rice cools completely, transfer it to an airtight container and refrigerate for 1 to 2 days. Reheat on low heat in a pan or microwave, sprinkling a few tablespoons of water or a bit of ghee to keep it moist.

Dassana’s Recipe Tips

1. Long grained basmati rice works best for this recipe. However, as in Tamil Nadu and other South Indian states, short grain rice varieties like seeraga samba rice are also used. You can do that too.
2. Depending on the type of rice, make sure to use a proper water to rice ratio so that you don’t end up getting overcooked or undercooked rice.
3. Instead of water, you can use vegetable stock to cook the rice in this Kuska recipe.
4. While ghee is what I prefer to cook this rice as it only adds to the flavors, you can also use oil. That way, the recipe also becomes a vegan dish.
5. You can skip adding the tomatoes in the kuska recipe.
6. If you don’t have shahi jeera or caraway seeds at home, use the regular jeera or cumin seeds.
7. If you have homemade biryani masala or even a store-bought one, you can add that to this Kuska Rice as well. But I prefer mine without the use of it.

Your Questions Answered

Kuska Rice from the archives, was originally published on October 2016.