Tag Archives: vegetarian briyani recipe

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.

CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections

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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.

Cauliflower Dum Biryani

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One another interesting and delicious vegetarian briyani to my Biryani collections – Cauliflower Dum Briyani, which was inspired by a blogger friend – Lina.

I never expected this Cauliflower Dum Briyani would turn this much exotic and it was a hit in kitchen. My daughter thought as though it was chicken briyani and only when she found the cauliflower, she was shocked and told me never imagined it was cauliflower briyani. She packed it for lunch and told that all her friends loved it and want it to be packed more for other day.

Health benefits of Cauliflower: Cauliflower is a good source of fiber that aids in digestion and also prevents from abdominal disorders like stomach ulcers and colon cancer. It contains Vitamin-C which protects the joints and bones. Inclusion of cauliflower during pregnancy is essential due to the neural development of the baby.

I am taking this to Fiesta Friday #81 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Cauliflower Dum Briyani

Cauliflower Dum Briyani

Ingredients:

  • Cauliflower – 1 no
  • Basmathi rice – 2 cups
  • Onions – 1 ½ no
  • Yogurt/Curd – ¾ cup
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Tomato – 1 no
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Cinnamon – 2 nos (1 inch stick)
  • Cloves – 4 nos
  • Bay leaf – 1 nos
  • Shahi Jeera/Caraway Seeds – ½ tsp
  • Cardamom – 3 nos
  • Clarified Butter/Ghee – 2 tbsp
  • Salt to taste
  • Oil – 1 cup

Preparation:

  • Separate the cauliflower into medium sized florets.
  • Blanch the cauliflower (soak them in boiling water with little salt for 10 mins), drain the water and keep it aside.
  • Take the cauliflower florets in a large bowl, add in ginger-garlic paste, 2 tbsp of yogurt/curd and little salt, mix them gently and marinate for 30 mins.
  • Wash and clean the rice, drain the water and keep it aside.
  • Peel and finely chop the onions and tomatoes.
  • Boil water in a kadhai, add in 2 nos of cloves, a cinnamon stick, and 2 nos of cardamom, shahi jeera/caraway seeds and rice along with the required quantity of salt for rice.
  • Cover and cook, until the rice is 80% cooked, drain the water and keep it aside.
  • Clean the coriander and mint leaves and grind them to fine paste by sprinkling little water.
  • Meanwhile, heat a cup of oil in a kadai and deep fry the cauliflower florets, drain the oil and keep it aside.
  • Heat oil and clarified butter in a kadai, add in the leftover cloves, cinnamon, cardamom and bay leaf, cook for 3 mins.
  • Add in the chopped onions and cook until they turn golden brown.
  • Add in the chopped tomatoes and cook until they turn mushy.
  • Pour in the ground coriander mint paste and cook until they dark green in color.
  • Add in the turmeric powder, chili powder and coriander powder along with little salt and cook until the raw smell goes off.
  • Pour in a cup of yogurt/curd and cook for few mins.
  • Add in the deep fried cauliflower and pour in ½ cup of water, continue cooking for few mins.
  • Once the cauliflower gets blended well with the masala, remove from fire and spread the rice on the top of the gravy and prepare for dum.
  • Keep a griddle on the stove at medium flame and then keep the kadai over the griddle, cover it with the lid and place a weight over the plate. Keep in high flame for 5 to 10 mins (depends on the gravy with rice, be careful the rice or gravy should not be burned).
  • Remove the lid and give a stir.

Serve hot with Raita and any veg gravy. I have accompanied it with raita.

Recipe Challenge – Cauliflower Dum Briyani

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Cauliflower Dum Briyani

Cauliflower Dum Briyani

As already I have shared about “Recipe Challenge”, I was challenged by Lina of Lins Recipes with her Cauliflower Dum Briyani. Today I have tried out her Briyani and it was aromatic, delicious and everyone in our home loved it. Also my daughter want this again for her lunch box. For recipe, refer lina’s recipe, I have given a little twist and that will be specified in my forthcoming post. Thank you Lina for your awesome recipe. Here are the step by step pictures of Cauliflower Dum Briyani (my version).