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Hotel style plain kuska biryani recipe without vegetables or meat
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Hotel Kuska Biryani Recipe / Kuska Rice – Plain Biryani Recipe

How to make hotel kuska biryani recipe at home easily in pressure cooker.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: lunch
Cuisine: Indian
Keyword: Kushka recipe, Kushka rice, Kushkha recipe, Kuska biryani recipe
Servings: 2 servings
Author: Chitra

Ingredients

Main Ingredients

  • 1 cup Jeera rice (Seeraga samba) or Basmati rice (approx. 200g / 7 oz)
  • 2 cups Water + milk (or Water + coconut milk) (approx. 480 ml / 16 fl oz) (1:1 ratio of water & milk)

To add in the rice (Soaking)

  • 1 small piece Cinnamon stick
  • 1 pod Cardamom
  • 1 no Cloves
  • 1 no Bay leaf
  • 10 nos Mint leaves
  • few drops Ghee

To Sauté

  • 2 tbsp Cooking oil (approx. 30 ml / 1 fl oz)
  • 1 small piece Cinnamon stick
  • 1 no Cloves
  • 1 no Bay leaf
  • ½ tsp Kalpasi / Black stone flower (optional, gives authentic hotel aroma)
  • 1 pod Cardamom
  • 1 tsp Ginger-garlic paste
  • 1 medium Big onion (approx. 100g / 3.5 oz) sliced finely
  • ½ medium Tomato (approx. 40g / 1.4 oz) chopped
  • 2 nos Green chillies slit
  • ½ to 1 tsp Red chilli powder (adjust to taste)
  • ½ tsp Dhania powder (Coriander powder)
  • 1 tbsp Curd / Yogurt (approx. 15g / 0.5 oz)
  • 15 nos Mint leaves chopped
  • 2 stalks Coriander leaves chopped
  • Salt as needed

Instructions

  • Wash the rice and take it in a bowl. To this rice, add the whole spices (cinnamon piece, cardamom, clove, bay leaf, mint leaves, and a few drops of ghee). Add equal quantity of water and milk (or water and coconut milk) in a 1:2 ratio. Soak the rice for 10-15 minutes.
  • In the meantime, finely slice the onion and chop tomatoes, green chillies, mint leaves, and coriander leaves.
  • In a pressure cooker base, heat 2 tbsp oil. Add cinnamon stick, cloves, bay leaf, cardamom, and kalpasi (stone flower). Sauté for a few seconds on medium heat until fragrant.
    Sautéing whole biryani spices like cinnamon, cardamom, cloves, and bay leaf in hot oil in a pressure cooker
  • Add sliced onions and ginger-garlic paste. Sauté until golden brown and the raw aroma leaves. Add chopped tomatoes and green chillies; sauté until mushy. Add red chilli powder and dhania (coriander) powder, sautéing for another minute.
    Sautéing sliced onions, ginger-garlic paste, tomatoes, and spice powders until soft and fragrant
  • Add chopped mint leaves and coriander leaves. Mix well. Stir in 1 tbsp curd. Now add the soaked rice along with the soaking liquid and spices.
    Adding fresh mint, coriander leaves, curd, and soaked rice with spiced liquid to the cooker
  • Add required salt and check taste. Pressure cook on low-medium flame for 1 whistle (about 10 minutes). Let the pressure release naturally. Open the lid and gently fluff the grains with a fork. Serve hot with onion raita and salna!
    Fluffing cooked aromatic kuska biryani rice grains gently with a fork after pressure cooking

Notes

  • Rice takes longer time to cook in milk + water combo. So add more water and less milk if you want it to be quickly done.
  • You can add 1/4 tsp of fennel seeds while sautéing spices. It’s optional though.
  • Kuska I had tasted from hotels looks reddish orange in color. I think they add orange food color. But I used only red chilli powder to bring this color. So add food color if you wish.
  • For variations, you can add coconut milk instead of plain milk OR use water alone.
  • Remember the ratio of rice and water should be 1:2 even if you soak for 30 minutes.
  • If you use jeera rice, soak only for 15 minutes else rice will turn clumsy after cooking. If you soak for more time, add 1.5 cups of water instead of 2 cups.