Kuska Recipe | Kuska Rice

Kuska recipe with step by step pics – kuska rice is a South Indian style spiced flavorful biryani rice served as an accompaniment with a gravy dish. It is basically an aromatic plain biryani version made without veggies.

Kuska rice Or kuska biryani is quite known in south India and served in many hotels there. Its a good alternative to plain steamed rice and you can serve with any gravy like a korma or a masala gravy or even with dal.

kuska biryani recipe, plain biryani

There are many variations of preparing this plain biryani. the word kuska is derived from the urdu word ‘khushk’ which means dry. So this is a dry biryani preparation where there is no veg masala gravy in the biryani. Though like biryani the rice is dum cooked in a pot. But there is no layering in this plain biryani.

Kuska rice is very simple and easy to prepare like Ghee rice or a Pulao. there is one more North Indian recipe of biryani rice I have already posted. You can check it here – Biryani rice.

You can serve kuska biryani with any gravy or dal. I also at times make it be served with rajma recipe or dal makhani.

How to make kuska recipe

1. Rinse 1 cup heaped basmati rice (215 grams) very well in water till the water runs clear of starch. Soak rice in enough water for 30 minutes. I have used basmati rice. You can also use seeraga samba rice.

rice to make kuska biryani recipe

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

ghee to make kuska biryani recipe

3. Add the following spices and let them splutter – ½ teaspoon caraway seeds (shah jeera), 1 inch cinnamon, 2 to 3 cloves, 2 green cardamoms, 1 to 2 single strands of mace and 1 tej patta (Indian bay leaf).

spices for kuska biryani recipe

4. Then add ⅓ cup thinly sliced onions.

onions for making kuska biryani recipe

5. Saute the onions on a low to medium flame stirring often.

onions for making kuska biryani recipe

6. Saute till the onions start turning light golden.

onions for making kuska rice recipe

7. Then add 1 teaspoon ginger-garlic paste.

onions for making kuska rice recipe

8. Stir and saute on a low flame till the raw aroma of ginger and garlic goes away.

ginger garlic for making kuska rice recipe

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

tomatoes for preparing kuska rice recipe

10. Then add 1 or 2 green chilies (sliced or slit), ½ tablespoon chopped mint leaves and 2 tablespoons chopped coriander leaves.

herbs for preparing kuska rice recipe

11. Mix very well.

preparing kuska biryani recipe

12. Now add 2 cups water. Instead of water, you can also use veg stock. Depending on the quality of rice, you can add 2 to 2.25 cups of water.

preparing kuska biryani recipe

Cooking kuska rice

13. Cover the pan with its lid.

preparing kuska biryani recipe

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

preparing kuska biryani recipe

15. When the water starts boiling, then add the rice.

rice to make kuska biryani recipe

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

salt to make kuska biryani recipe

17. Add 1 teaspoon lemon juice. Again stir.

lemon juice to make kuska biryani recipe

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.

making kuska biryani recipe

19. Keep the flame to a 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. Do use a thick bottomed pan, so that the rice grains do not stick to 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 cook.

kuska biryani recipe, kuska rice recipe

20. When the rice grains are cooked, then allow resting time of 5 to 7 minutes. Then gently fluff the rice with a fork. Serve kuska rice garnished with a few coriander or mint leaves along with a veg gravy or dal of your choice.

kuska biryani
More Rice recipes

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Kuska Recipe

4.67 from 3 votes
Kuska rice is South Indian style spiced flavorful biryani rice served as an accompaniment with a gravy dish.
kuska biryani recipe, kuska rice recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 1 cup heaped basmati rice or 215 grams basmati rice
  • 2 tablespoons ghee
  • 50 grams onions or 1 medium onion or ⅓ cup thinly sliced onions
  • 65 grams tomato or 1 medium to large tomato or ½ cup chopped tomatoes
  • 1 teaspoon ginger-garlic paste
  • 1 or 2 green chilies - sliced or slit
  • ½ tablespoon chopped mint leaves
  • 2 tablespoons chopped coriander leaves
  • 2 cups water or 2.25 cups water
  • 1 teaspoon lemon juice
  • salt as required
  • few coriander leaves or mint leaves for garnish

whole spices

  • ½ teaspoon shah jeera
  • 1 inch cinnamon
  • 2 to 3 cloves
  • 2 green cardamoms
  • 1 to 2 single strands of mace
  • 1 tej patta (indian bay leaf)

INSTRUCTIONS

soaking rice

  • Rinse 1 cup heaped basmati rice (215 grams) very well in water till the water runs clear of starch. Soak rice in enough water for 30 minutes. Later drain all the water and keep the rice aside.

making kuska rice

  • Heat 2 tablespoons ghee in a pot or pan.
  • Add the following spices and let them splutter - 1/2 teaspoon caraway seeds (shah jeera), 1 inch cinnamon, 2 to 3 cloves, 2 green cardamoms, 1 to 2 single strands of mace and 1 tej patta.
  • Then add 1/3 cup thinly sliced onions.
  • Saute the onions on a low to medium flame stirring often, till they start turning light golden.
  • Then add 1 teaspoon ginger-garlic paste.
  • Stir and saute on a low flame till the raw aroma of ginger and garlic goes away.
  • Add 1/2 cup chopped tomatoes and saute for a minute. You can even skip tomatoes if you want.
  • Then add 1 or 2 green chilies (sliced or slit), 1/2 tablespoon chopped mint leaves and 2 tablespoons chopped coriander leaves. Mix very well.
  • Now add 2 cups water. Instead of water you can also use veg stock. Depending on the quality of rice, you can add 2 to 2.25 cups water.

cooking kuska rice

  • Cover the pan with its lid.
  • On a medium flame, bring the entire water mixture to a boil.
  • When the water starts boiling, then add the rice.
  • Season with salt as per taste and mix very well. Check the taste of the water and it should taste a bit salty. If not, then add some more salt.
  • Add 1 teaspoon lemon juice. Again stir.
  • Place a cotton kitchen towel or napkin on the pan. You can also seal the pan with an aluminium foil. Now place the lid on the pan.
  • Keep the flame to a 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. Do use a thick bottomed pan, so that the rice grains do not stick to 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 cook.
  • When the rice grains are cooked, then allow resting time of 5 to 7 minutes. Then gently fluff the rice with a fork.
  • Serve kuska rice garnished with a few coriander or mint leaves along with a veg gravy or dal of your choice.

NOTES

- you can also use seeraga samba rice instead of basmati rice.

NUTRITION INFO (approximate values)

Nutrition Facts
Kuska Recipe
Amount Per Serving
Calories 481 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 1259mg55%
Potassium 220mg6%
Carbohydrates 80g27%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 750IU15%
Vitamin C 10mg12%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.