Tag Archives: briyani

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.

Gently give a stir and serve hot.

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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

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

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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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Channa / Chole Biryani

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Biryani is the all-time favorite dish for both my hubby and son. As it’s Thursday (devotional day for me), I never cook or eat non-veg on this day. Mostly these Thursday will have something related with Channa may be a sundal or a gravy based thing and this time totally a different thing – it’s Biryani.

Channa is known as chickpeas, chole, kondakadalai… Channa is highly rich in protein and goes out well with aromatic spices as Biryani. Let me share the recipe…

For more veg and non-veg biryani recipes, click here.

Taking it to Fiesta Friday#120 hosted by Angie@thenovicegarderner, partying partying let’s party…

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Channa / Chole Biryani served with raita, pappad, mango pickle and apple cinnamon preserve

Ingredients:

  • Channa / Chickpeas – ¾ cup
  • Long grain / Basmathi  rice – 2 cups
  • Onions – 1 ½  no
  • Tomato – 1 no
  • Green chilles – 1 no
  • Ginger – 1”inch stick (2 pieces)
  • Garlic – 8 cloves
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Cinnamon – 2 inch stick (2 pieces)
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Coriander leaves – 3 stalks
  • Mint leaves – 4 stalks
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp.

Preparation:

  • Soak channa overnight or for 12 hrs. Drain the water and pressure cook them with 3 cups of water for 5 whistles. Remove the lid when the pressure subsides, drain the water, keep the channa and reserve the drained water.
  • Peel and finely chop the onions and tomatoes.
  • Clean and wash the rice in water, drain the water and keep it aside.
  • Take coriander leaves, mint leaves, ginger, garlic and green chillies in a blender. Blend them to a fine paste by adding little water and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the star anise, cloves, cinnamon, bay leaf and cardamom, wait until aroma comes out.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the grounded green paste and cook until the oil the separates or until it turns dark green.
  • Add in the spice powders (turmeric powder, chilli powder, coriander powder) and cook until the raw smell goes off.
  • Add in the boiled channa and rice along with salt, cook for few seconds.
  • Take the reserved water (leftover water while boiling channa), pour 2 cups and 2 cups of water, and wait until it boils.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides.
  • Give a stir, transfer it to a bowl and serve hot.

Serve hot. Goes out well for lunch with any raita. I have served it with onion raita, pappad, mango pickle and apple cinnamon preserve.