Kuska - Fried Onions Kuska, not the regular Biriyani Kuska
Make Kuska rice, have it with meat or veg curry (Dry, gravy or deep fried). I will update Veg curry (Dry) when I prepare some, this post holds Mutton Fry.
Masala => Baba Biriyani Masala : you can also prepare Biriyani Masala at home, if you know the ingredients to powder.
Ingredients - Main
Basmati Rice - 1 cup
Onions - 2 medium
Fried Onions - 2 tablespoon
Thick Curd - 3 tablespoon
Green chillies - 2
Ginger-garlic paste - 1 1/2 teaspoon
Coriander & Mint leaves (handfull or more)
Few Cashew nuts (optional)
Saffron - 2 or 3 strands (optional) (if using, dip it in 1 tablespoon of Milk before using)
Salt
Ingredients - Seasoning
Oil - 2 tablespoon
Ghee - 2 tablespoon
Cinnamon Stick - 1 (finger size)
Cardamom - 1 (just break it to expose the seeds)
Cloves – 2
Shah (Black) jeera (Cummin) - 1 teaspoon
Ingredients - Masala
Turmeric powder - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon (add more or less according to your preferance)
Baba Biryani Masala - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Vessel => A normal pan, with a lid.
01/ Wash and soak Basmati rice in water for 30 minutes.
02/ After 30 minutes, drain the water completely and fry the wet rice in a teaspoon of ghee.
03/ Cut onion lengthwise. Wash and finely chop mint and coriander leaves.
04/ For Fried Onions - Cut onion lengthwise, dry it in room temperature for a while and deep fry in oil on medium flame until brown.
(Or get it from a store)
05/ Heat oil, then add ghee. Add the seeds one by one and try hard not to burn them.
06/ Add sliced onion and saute until it turns golden brown. Add salt to speed up the process.
(This part, frying the onions, is what gives the real taste to the Kuska)
07/ Add cashew nuts, slit green chillies and saute for a few more minutes.
08/ Add ginger-garlic paste and saute until the raw flavor mixes.
09/ Add mint and coriander leaves.
10/ Add the Masala powders one by one (no specific order but stir a bit once after adding each powder). Saute well on medium flame until the powders are cooked (well stir for about 5 minutes).
11/ Add curd and cook for another 5 minutes.
12/ Add fried onions and mix well.
13/ Add one and a half cup of water. When water starts boiling, add rice. Mix well and close the pan with the lid.
Very Important :
14/ Once the lid is covered, the cooking time is less than 10 minutes.
- Check regularly by opening the lid. When rice is three fourth done, holes start to appear.
- At this point, add fried onions (from Step 4), coriander leaves, mint leaves, saffron soaked in milk and a teaspoon of ghee.
- Reduce the heat completely to the lowest and cover cook for another 5 minutes.
- Normally the water should have been absorded by this time.
15/ Once cooked, remove from flame. Open the lid, stir slowly but briskly (if you stir hard the rice will break). Close the lid back. Let it rest of 5 minutes. Have it with Onion or Cucumber Raitha with pickles.
Others => Onions, Tomatoes, Corriandre leaves, ginger garlic paste & oil or ghee [I use coconut oil].
1/ Wash meat, add it with Onions & Tomatoes, ginger garlic paste and pressure cook it with water for 20 minutes (or more still the meat is soft)
2/ Heat oil in a pan, add seeds, pour the pressure cooked meat. Add the masala powders and coook until no water is left. Once done, the oil will mount around the corner of the pan. Ofcoarse, add salt.
As mentioned, you can have the Kuska Rice with just a Raitha, or with scrambled eggs or mutton / chicken fry or vegetable fry. Also, the side dish can be gravy too, but I like them dry.
Last edited by mappi; 14th February 2016 at 04:14 PM.
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