Category Archives: briyani

Jun13

Kuska / Plain Briyani – How to make Kuska in pressure cooker

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Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.

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Kuska / Plain Briyani / How to make kuska at home

Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65.  Let me share the recipe…

Taking this to Fiesta Friday #176 hosted by Angie@thenovicegardener.

Ingredients:

  • Basmathi / Long-grain / Jeeraga Samba / Jeera rice – 2 ½ cup (1 cup = 160ml)
  • Onions – 2 no’s (medium size)
  • Tomato – 1 no (medium size)
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 ½ tbsp or Ginger (1”inch stick) – 1 no and Garlic – 5 cloves
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 no’s
  • Star Anise – 2 no’s
  • Stone flower / Kalpasi – 3 no’s
  • Cardamom – 2 no’s
  • Bay leaf – 1 no
  • Fennel seeds / Sombu – 2 tsp
  • Curd / Yogurt – 1 cup
  • Coconut milk – 1 cup
  • Mint + Coriander leaves – 1 cup
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp

Making of Kuska rice / Kuska Briyani / Plain Briyani –

Preparation:

  • Peel and thinly slice the onions and keep it aside.
  • Finely chop the tomatoes and keep it aside. Slit the green chillies and keep it aside.
  • Rinse and finely chop the mint + coriander leaves and keep it aside.
  • Heat ghee/clarified butter and oil in a pressure cooker, add the bay leaf, followed by flavored spices and wait until they crackle.
  • Add onions, green chillies and ginger-garlic paste, cook until the onions turn transparent.
  • Add the mint and coriander leaves, cook until they turn dark green in color.
  • Add the tomatoes and cook until they turn soft.
  • Pour the curd/yogurt, cook until the oil starts floating on the top.
  • Pour the coconut milk and bring it to boil.
  • Meanwhile clean the rice and add the rice followed by water to the pressure-cooker, add required amount of salt.
  • Pressure-cook for 3 whistles.
  • Remove the lid when the pressure releases.
Flavored spices
With onions and green chillies
With coriander and mint leaves
with ginger-garlic paste
with curd/yogurt
Getting cooked
with coconut milk
Getting boiled
with rice
Kuska / Plain Briyani / How to make kuska at home

Gently give a stir and serve hot.

Jan3

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe

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Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.

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Mutton Dalcha

Ingredients:

  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

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Dec16

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Whole Roasted Stuffed Chicken
Whole Roasted Stuffed Chicken
Chicken Vermicelli Biryani

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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