Kuska Biriyani / Plain Biriyani

Ingredients (Serves 4)

1. Basmati rice – 1.5 cup

2. Ghee – 2 tbsp

Cardamom – 4, cloves – 5, cinnamon stick – 1/2 inch, star anise – 1, fennel seeds – 1/8 tsp, bay leaf – 1

3. Onion – 1 cup, thinly sliced

4. Ginger-garlic paste – 1.5 tbsp

Green chilies – 1 – 2, slit

5. Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

6. Tomato – 2 medium, chopped

7. Yoghurt – 1/4 cup

8. Garam masala powder – 1/4 tsp

9. Mint leaves – 5 – 6, roughly chopped

Cilantro – 3 tbsp, chopped

8.  Salt – To taste

9. Hot water – 1.5 cup

Method

1. Soak basmati rice in enough water for 20 – 25 minutes.

2. Heat 2 tbsp ghee in a 4 or 5 liter pressure cooker (you can use a heavy bottomed vessel instead) over medium-high heat. Fry whole spices for a few seconds until fragrant. Add 1 cup sliced onion and saute until translucent. Add ginger-garlic paste and green chilies. Add turmeric powder and chilly powder. Cook for a minute until their raw smell is gone. Add chopped tomatoes and enough salt. Cook for 2 – 3 minutes until tomatoes turn mushy. Bring down the heat to low. Add 1/4 cup yoghurt and mix well. Cook for a minute or two. Add drained basmati rice, 2 – 3 tbsp mint and cilantro, 1/4 tsp garam masala powder and stir for a minute. Finally add 21/4 cup hot water (for 1 cup basmati rice, use 1.5 cup hot water) and bring to a boil. Taste-check for salt. Cover with lid and cook until steam starts coming out profusely. Put on the whistle. Bring down the heat to low and cook for 2 minutes. Switch off. Open the lid after 15 minutes. Kuska biriyani is ready to serve! It goes well with any spicy curry or onion raita, pappad and lemon pickle.