Kushka/plain biryani Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.Heat ghee or oil in a large pot. Add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and saute for a minute.
• STEP 4.Add the soaked rice and saute for a couple of minutes. Add water, salt, and bring it to a boil.
• STEP 5.Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it is fully cooked and fluffy.
• STEP 6.Once cooked, fluff the rice with a fork and serve hot with raita or any side dish of your choice.

Cooking Tips

• Soaking the rice helps in achieving fluffy and separate grains.
• You can add a pinch of saffron soaked in warm milk to give the rice a beautiful yellow color.
• You can also add fried onions and chopped mint leaves for added flavor and garnish.

Storage and Serving

• Kushka can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the rice and microwave it for a few minutes or heat it in a pan with a little ghee.
• Serve kushka hot as a main dish or as a side dish with chicken curry, vegetable kurma, or any other gravy-based dish.