Tag Archives: variety rice recipe

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

Standard

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

kuska, plain briyani, how to cook kuska at home, how to prepare kuska at home, how to prepare plain briyani at home, kuska recipe, plain briyani recipe, how to make plain briyani, briyani recipe

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

Standard

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…

Chicken Dum Biryani, simple chicken dum biryani, chicken dum biryani recipe, chicken dum biryani hyderabadi, easy chicken dum biryani, easy chicken dum biryani recipe, simple chicken dum biryani, chicken dum biryani recipe

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.

Fish Rice /Meen Sadham

Standard

I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.

CLICK HERE for more seafood recipes.

Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…

fish rice, fish rice recipe, non vegetarian rice recipe, variety rice, variety rice recipe, fish rice recipe, rice recipe, tamil rice recipe, tamil fish recipe, tamil fish rice recipe, Indian fish recipe, Indian fish rice recipe, images of fish rice, picture of fish rice, meen sadham, meen sadham seimurai, meen choru, meen choru seimurai, tamil variety rice recipe, Indian variety rice recipe

Fish Rice / Meen Sadham

Ingredients:

  • Fish pieces – 6 nos (250 gm)
  • Dill leaves – 5 stalks
  • Steamed Rice – 2 ½ cups
  • Fennel seeds – ¼ tsp
  • Onion – 1 no
  • Garlic – 6 to 8 cloves
  • Cumin powder – 1 tsp
  • Pepper powder – 1 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Olive oil – 2 tbsp

Preparation:

  • Clean the fish and keep it aside.
  • Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
  • Peel and finely chop the onions and garlic into pieces, keep it aside.
  • Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
  • Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
  • Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
  • Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
  • Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
  • Add the rice, salt if required for rice and stir it well.
  • Make sure that the rice becomes dry and blends well with fish.
  • Sprinkle the leftover dill leaves, give a stir and remove it from fire.

Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.