Tag Archives: briyani 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.

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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.

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

Biryani is my family’s all-time favorite, particularly when it comes to my hubby and son – it’s their all-time favorite. So, biryani is a must in our lunch menu at least once in a week. After my you tube channel, there was request for Chicken Dum Biryani in simple and easy method.

CLICK HERE for Briyani collections and CLICK HERE for more chicken recipes.

Chicken Dum Biryani has the same ingredients as chicken biryani but a complete change in the preparation method. Both rice and chicken gravy is prepared separately and finally they are combined together and cooked. Also here the food color is used to give color for few stalks of rice and let me share the recipe…

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Chicken Dum Biryani

Ingredients:

  • Chicken – ½ kg
  • Long grain / Basmathi Rice – 3 cups (1 cup = 160 ml)
  • Mint leaves + Coriander leaves – 1 cup
  • Green chilli – 1 no
  • Onions – 2 ½ no’s (medium size)
  • Tomato – 1 no (medium size)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Cinnamon – 2 no’s (1 “inch stick)
  • Star Snise – 3 no’s
  • Bay leaf – 3 no’s
  • Cloves – 6 nos
  • Oil – 2 ½ tbsp
  • Ghee / Clarified butter – 2 ½ tbsp

Making of Chicken Dum Biryani –

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Clean and finely chop the coriander + mint leaves.
  • Peel and finely chop the onions and tomatoes, slit green chilli to equal halves and keep it aside.
  • Wash the rice in water and drain the water, keep it aside.
  • Meanwhile, heat 6 cups of water in a heavy bottom vessel, add cinnamon, cloves, star anise, bay leaf (each one) to the water.
  • Cover with the lid and let it to boil.
  • Add the cleaned rice to the water, once it starts boiling followed by salt for rice.
  • Cook in medium flame, until the rice is 90% cooked.
  • Once cooked, drain the water and spread the rice in plate and keep it aside.
  • Heat another heavy bottom vessel, pour oil + ghee/clarified butter, add the leftover cinnamon, cloves, cardamom, bay leaf and star anise.
  • Add the slit green chilli followed by half the quantity of mint + coriander leaves, cook until the leaves turn dark green in color.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the spice powder (turmeric, chilli and coriander powder), cook until the raw smell goes off.
  • Add the chicken followed by salt and cook for 3 mins.
  • Pour water, cover and let the chicken.
  • Remove the lid when the chicken is cooked.
  • Turn the flame to low, add the cooked rice to the gravy, spread it over the gravy, sprinkle finely chopped mint + coriander leaves, over the rice.
  • Mix the red food color with few drops of water, sprinkle it all over the rice.
  • Cover the vessel with a lid, place a weight over the lid, so that the vapour does not escapes out.
  • Cook in medium flame for 10 mins.
  • Remove the weight and lid, gently fluff the rice with a spoon and transfer it to a vessel.

Serve hot with any raita. I have accompanied it with onion-tomato raita and chicken 65.

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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…

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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