Recipe- Cooking Perfect Kushka Biryani In Pressure Cooker

Kuska or kushka biryani is a flavorful plain biryani where there is no meat or vegetable is used. The Kuska rice is also called as empty biryani for the obvious reasons.

Cooking a perfect kushka biryani in pressure cooker involves the same steps we follow to make biryani. Just follow the simple instructions and tips to make an aromatic plain kuska at home.

Moreover, always use good quality biryani masala to get the excellent flavor from this plain biryani. And do not avoid using curd to get tenderly cooked basmati rice.

Ingredients

1 cup Basmati rice (approx. 220g)
1.5 cup water (use same cup for rice)
1 bay leaf
2 cardamom
1 cinnamon stick
1 mace
1 star anise
¼ tsp fennel seeds
2 cloves
3 tbsp oil
1 tbsp ghee
1 big onion
1 green chilli
1 to mato
1 ½ tsp ginger garlic paste
1 tbsp curd
½ cup mint leaves
½ tbsp chilli powder
1 tsp biryani masala powder
¼ tsp turmeric powder
1 tsp salt (as per taste)
¼ cup coriander leaves

Method

* Slice onions into thin half-rings.

* Chop tomato and keep ready.

* Make ginger and garlic paste with a two-inch piece of ginger and eight garlic pods.

* Rinse basmati rice thoroughly with clean water. Soak it with enough water for 30mins.

* Heat oil and ghee in a pressure cooker.

* Add all the whole biryani masala spices like bay leaf, cardamom, cinnamon, fennel seeds, cloves, star anise, mace strings and any other spice if you have.

* Let the spices roast in oil for a minute to release the wonderful aroma.

* Add sliced onions and saute well for four to five minutes in medium flame to get the nice caramelized effect.

* Also, add one slit green chilli for flavor.

* Put ginger garlic paste and saute well to get rid off the raw smell.

* Add tomato and cook it until soft.

* Next, add finely chopped mint leaves.

* Saute chilli powder, biryani masala powder and turmeric powder.

* Now add a tablespoon of thick curd and mix well.

* Curd gives a soft and fluffy texture to the plain biryani rice or kuska rice.

* Add the soaked and water drained basmati rice and some coriander leaves.

* Do not mix the rice too harshly as the grains may break.

* Now pour the measured amount of water and mix gently.

* Cover with the cooker lid and put on the whistle. Don't forget to pick any blocked