The kuska biryani, also known as plain biryani or the MT/empty biryani, is one of the more well-known biryani types found in Indian cuisine. As the name implies, it is a conventional biryani made with chicken or meat stock but lacking any meat. A rice dish of South Asian origins, khuska, kuska, or khusqa is cooked with ghee, basmati rice, and spices. It's a popular lunch option in Southern India and is typically served with Kurma or Korma. Here is a vegetarian version of kuska where the rice is cooked in coconut milk. Richness and creaminess are added to this recipe along with taste enhancement from the coconut milk. The only vegetables required for this recipe are tomatoes and onions. Mint leaves and dry spices provide enough flavour. The proportion of green chilies can be changed to suit your tastes.
Ingredients:
2 cup basmati rice rinsed and soaked in water for 20 to 30 minutes
3 cup thick coconut milk
1 cup thin coconut milk
1 bunch mint leaves 1 cup tightly-packed, remove the stems and clean
2 tbsp oil
1 tbsp fennel seeds
1 bay leaf
1 star anise
2 cardamom
2 small cinnamon piece
2 cloves
2 green chilies
1 cup onion chopped
1 tomato chopped
1 tbsp ginger-garlic paste
1.5 tsp salt or to taste
Method:
While you finish the preparation work, wash the rice and let it soak in water. After that, completely drain the water. Cut the tomatoes, onions, and green chilies into two pieces. Get the coconut milk ready. Store-bought can be diluted as necessary if used. Wash the mint leaves after removing the stems. Add the oil to the heavy-bottomed pan or kadai when it is hot. Fennel seeds are added to heated oil. Add the bay leaf, cloves, cardamom, aniseed, and green chilies after 30 seconds, and sauté thoroughly for another two minutes. Avoid overcooking fennel seeds because they become bitter. After that, add the ginger-garlic paste and continue to sauté for a few minutes. Once the raw scent has disappeared, add the mint leaves and continue to sauté well. The onions should be added and sautéed until transparent. Salt and tomatoes are then added. Add the soaked rice after one minute of sautéing, then add four cups of coconut milk. Cook until 3/4 of the liquid has been absorbed over medium heat. Reduce the heat to low, cover the pan, and continue cooking until all the liquid has been absorbed. Before mixing, let it sit for about 15 minutes. The delicious rice made with coconut milk is now ready. Warm up and serve with your preferred kurma.
