Experience the rich flavors of Biryani Rice or Kuska Rice, a one-pot vegetarian delight. Made with fragrant Seeraga Samba or Basmati rice, blended with aromatic Indian spices and herbs, this South Indian specialty mirrors traditional Biryani's taste but without meat or veggies. Perfect for any meal, it pairs wonderfully with various curries!
Heat oil in a pan over medium heat. Add cinnamon stick, cloves, green chili, ginger, garlic, and onion. Sauté until the onion becomes soft.
Mix in the tomatoes and continue sautéing until they turn mushy. Then, stir in ¼ cup of coriander and mint leaves, and blend briefly.
Remove the pan from heat and transfer the contents to a blender. Grind everything into a smooth paste and set aside for later use.
To Prepare Kuska Biryani
In a wide bottom pan over medium heat, pour oil and add bay leaves, star anise, cloves, cinnamon stick, cardamom, and onion. Sauté until the onion softens.
Add the tomatoes and continue to sauté until mushy. Then, stir in chili powder, garam masala powder, and salt, mixing well.
Incorporate the prepared masala paste, blending it thoroughly with the mixture.
Stir in the curd until evenly mixed.
Add water, stir, and allow the mixture to boil for 5 to 7 minutes.
Add the soaked Seeraga Samba rice and green chili to the pan. Cook the rice until it's about 70% done.
Cover the pan with a lid and let the rice cook for 15 minutes on low heat.
After 15 minutes, remove the lid and garnish the rice with the remaining ¼ cup of mint and coriander leaves.
Gently fluff the Kuska Biryani. Now, it's ready for you to taste and enjoy.
To Serve
Enjoy this scrumptious Kuska Biryani with a side of curd raita, veg salna, or your choice of non-veg curries for a complete and satisfying meal.
Notes
Essential Tips for Perfect Biryani (Kuska) Rice:
Soaking the Rice: Soak the rice for 30 minutes before cooking to achieve the ideal texture in your Biryani rice.
Rice-Water Ratio: Use a rice-water ratio of 1:2 for fluffy Kuska rice, effective for both Basmati and Seeraga Samba rice.
Choice of Fat: While oil is used in this recipe, substituting it with ghee can impart a richer flavor to the dish.
Preparing Masala Paste: Dedicate enough time to sauté all masala ingredients until no raw smells are left, ensuring a flavorful and aromatic Kuska or Empty Biryani.
Rice Choices: Seeraga Samba rice, often termed Tomato Biryani or Tomato Rice, is a favored choice in Tamilnadu, though Basmati rice is also widely used.
Local Flavor in Tamilnadu: In areas like Ambur, dry red chili paste is added to Kuska, creating a flavor similar to Ambur Biryani but without chicken.
Egg Variations: Incorporating boiled eggs turns Kuska into a plain egg biryani, offering an alternate flavor.
Spice it Up: Elevate the dish with traditional spices, chili powder, mint, and coriander leaves. Biryani masala and onion-tomato masala can be added for a restaurant-style flavor.
Cooking Vessel Options: Although a wide bottom pan is ideal for this recipe, a pressure cooker or an Instant Pot are equally effective alternatives for cooking.