Khuska, those who love biryani will never say no for this rice bowl, i love this plain biryani to the core, when ever we have food from Kabab restaurant,  i prefer plain biryani, huh the flavour, and taste had a special technique they used.. once i was browsing in google found a wonderful kuskha recipe in chitra’s page

Her recipe inspired me to give a try, from then I’m doing this often in home, yes in the first time itself i came out really well. and the special thing, it need a plain raita or onion raita to finish the complete bowl of recipe.. simple recipe with great taste, preparation took very less time.. before trying this recipe, i thought i need some stock or some other ingredients to make a perfect khuska as like form the restaurants, i alter few steps here from the original recipe, hope this post help you guys to learn a easy tasty healthy rice bowl..

Plain Biryani/Khuska

Recipe Cuisine:Indian  |  Recipe Category: Rice bowl
Prep Time: 30 mins    |  Cook time: 40 mins    |  Serves: 4

Ingredients to Soak Rice

 

Jeera Samba Rice	1 cup
Water	1 cup
Coconut milk	1 cup
Fennel seeds	1/2 tsp
Jeera	1/2 tsp
Cinnamon	1 inch
Cardamon	2 nos
Cloves	2 nos
Bay Leaf	1 leaf
Ghee	1 tsp
Mint Leaves	2 tsp chopped
Coriander Leaves	1 tsp chopped

 

Other Ingredients

 

Oil	3 tsp
curry masala	1/2 tsp
Cinnamon	1 inch
Cloves	1 nos
Bayleaf	1/2 leaf
Cardamon	1 nos
Ginger Garlic paste	1.5 tsp
Onion	1 large
Tomato	2 medium sized
Green Chillie	2 nos
Chillie powder	1/2 tsp
Dhanya Powder	1/4-1/2 tsp
Turmeric powder	1/4 tsp
Curd	2 tsp
Mint Leaves	a hand ful chopped
Coriander Leaves	a handful chopped

 

 Method

1. Wash and clean the Rice, soak the rice in water and coconut milk with fennel seeds, jeera seeds, i crushed the cinnamon, cardamon, cloves and added here, and bay leaf, soak this for 20 mins.

2. Heat a pressure pan with oil, temper with cinnamon, cardamon, cloves, bayleaf and saute the onions till they turns translucent..

 3. Add in the freshly crushed ginger garlic paste to the pressure pan.

 4. Add the chopped tomatoes and cook till they turn mushy.

 5. All done, tomatoes are cooked well, and the oil ooze out here, i didn’t use much oil here..

 6. Add chilli powder, Coriander powder, Turmeric powder, curry masala(கரம் மசாலா) and saute well..

 7. Add the soaked rice and mix them well, in the masala..

 8. Followed by soaked water +coconut milk, and curd too.. Add salt in this step..

 9. Add the chopped coriander leaves and mint leaves to it.. Bring this to boil and close the pressure pan.. pressure cook it for 2 whistles..

 10. Once the pressure released open the pressure pan, poke with the forks..

Notes

• Adding coconut milk is essential don’t skip it.
• Fennel seeds is a optional one.
• The ratio for the water and rice is very important..
• Soak only for 15 mins..