Tag Archives: bachelor recipe

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

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

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.

CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections

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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.

Gently give a stir and serve hot.

Curd Chicken / Thayir chicken / Dahi chicken / Yogurt chicken – Bachelors recipe

Curd Chicken / Thayir chicken / Dahi chicken / Yogurt chicken – Bachelors recipe

Being alone in a nuclear family, makes me feel uncomfortable at times mostly when I am sick. Even I have some happiness at these, that’ not something but what I long  forever – My hubby’s care. At these time he cooks for me, I heard he cooks well from his friends, but only on these days he use to cook neither he pretends as though he doesn’t know to identify all the spice powders :D. This was one of his favourite and well versed recipe with chicken cooked in yogurt. This recipe looks very simple, but the taste and aroma of this recipe was too good. Especially I could feel the love, affection and so on in this recipe…

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Curd chicken /Tahyir chicken / Yogurt chicken / Dahi chicken

Ingredients:

  • Chicken – ½ kg
  • Curd / yogurt – ½ cup
  • Onions – 2 nos
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Coriander powder – 2 tsp
  • Chilli powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – 2 tsp
  • Ginger garlic paste – 3 tsp
  • Lemon juice – 3 tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a strand
  • Salt to taste
  • Oil – 2 tbsp

Making of Curd chicken / Thayir chicken / Yogurt chicken –

Preparation:

  • Clean and wash the chicken.
  • Finely chop onions, coriander leaves and mint leaves to fine pieces.
  • Take chicken in a bowl, put salt, turmeric powder and lemon juice. Mix it with hands and leave it for 5 mins.
  • Put coriander leaves, mint leaves, chilli powder, coriander powder, garam masala and Mix it with hands and leave it for ½ an hour.
  • Heat oil in a kadai. Put cumin seeds and curry leaves, wait till they crackle.
  • Put ginger garlic paste and fry till the raw smell goes off.
  • Put the onions and fry them till the turn transparent.
  • Put the chicken along withhis goes out  the marinate masala and stir them for abt 5 mins.
  • Cover with the lid and wait till they chicken is cooked. Mean while stir the chicken for every 5 mins.
  • Garnish with coriander leaves and serve hot.

This goes out well with steamed rice and any variety rice.