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.
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…
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.
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…
Chicken Dum Biryani
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 –
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.
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
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…