Tag Archives: jeera rice recipe

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.


  • 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 –


  • 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.

Tamil Nadu Mutton Biryani / Mutton Briyani recipe in pressure cooker / Lamb Briyani recipe


Mutton Biryani is my all time favourite recipe. The dish which is done in times of festivals or a good treat for guests. I usually prepare briyani when we have a get together. It’s being a simple, easy, delicious and time saving recipe.

Mutton Biryani - TamilNadu Style

Mutton Biryani – TamilNadu Style


  • Mutton – 1 Kg
  • Long grain (Basmathi) rice – 4 cups
  • Big onions – 4 nos
  • Green chillies – 2 nos
  • Garlic – 6 cloves
  • Ginger – 2inch stick
  • Cloves – 3 nos
  • Cardamom – 3 nos
  • Cinnamon – 1 stick
  • Bay leaf – 1 no
  • Star anise – 2 no
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified butter – 3 tbsp
  • Oil – 2 tbsp
  • Curd – 1 cup
  • Chilli powder – 3 tsp
  • Coriander powder – 4 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

Making of Mutton Biryani –


  • Finely chop onions, coriander and mint leaves.
  • Pound ginger and garlic. Slit green chillies.
  • Heat ghee and oil in a kadai or pressure cooker.
  • Put cloves, cinnamon, star anise, bay leaf, cardamom and fry for a minute.
  • Put green chillies and then ginger, garlic and then fry them till the raw smell goes off.
  • Put coriander and mint leaves and fry them till they change the colour.
  • Put onions and fry them till they become transparent.
  • Grind coconut and poppy seeds with a cup of water and strain the water. Keep it aside.
  • Put the mutton and fry them for 5 mins.
  • Put chilli powder, coriander powder, turmeric powder and salt.
  • Fry them till the mutton become dark in colour.
  • Pour curd/yogurt and mix them well. Wait for 5 mins.
  • Cover with the lid and wait till the mutton gets 75% cooked.
  • Wash and rinse the rice and put them along with the mutton and add required amount of salt. Stir in well.
  • Again cover with the lid and cook till its done or pressure cook them.
  • Remove the lid and stir it well.

Serve hot with onion raita.

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