Plain Biryani/ Khuska

Plain Biryani/ Khuska
Khuska3 Khuska, those who love biryani will never say no for this rice bowl, i love this plain biryani to the core, when ever we have food from Kabab restaurant,  i prefer plain biryani, huh the flavour, and taste had a special technique they used.. once i was browsing in google found a wonderful kuskha recipe in chitra’s page

Her recipe inspired me to give a try, from then I’m doing this often in home, yes in the first time itself i came out really well. and the special thing, it need a plain raita or onion raita to finish the complete bowl of recipe.. simple recipe with great taste, preparation took very less time.. before trying this recipe, i thought i need some stock or some other ingredients to make a perfect khuska as like form the restaurants, i alter few steps here from the original recipe, hope this post help you guys to learn a easy tasty healthy rice bowl..


Plain Biryani/Khuska

Recipe Cuisine:Indian  |  Recipe Category: Rice bowl
Prep Time: 30 mins    |  Cook time: 40 mins    |  Serves: 4

Ingredients to Soak Rice


Jeera Samba Rice 1 cup
Water 1 cup
Coconut milk 1 cup
Fennel seeds 1/2 tsp
Jeera 1/2 tsp
Cinnamon 1 inch
Cardamon 2 nos
Cloves 2 nos
Bay Leaf 1 leaf 
Ghee 1 tsp
Mint Leaves 2 tsp chopped
Coriander Leaves 1 tsp chopped


Other Ingredients 


Oil 3 tsp
curry masala 1/2 tsp
Cinnamon 1 inch
Cloves 1 nos
Bayleaf 1/2 leaf
Cardamon 1 nos
Ginger Garlic paste 1.5 tsp
Onion 1 large
Tomato 2 medium sized
Green Chillie 2 nos
Chillie powder 1/2 tsp
Dhanya Powder 1/4-1/2 tsp
Turmeric powder 1/4 tsp
Curd 2 tsp
Mint Leaves a hand ful chopped
Coriander Leaves a handful chopped



  1. Wash and clean the Rice, soak the rice in water and coconut milk with fennel seeds, jeera seeds, i crushed the cinnamon, cardamon, cloves and added here, and bay leaf, soak this for 20 mins.

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2. Heat a pressure pan with oil, temper with cinnamon, cardamon, cloves, bayleaf and saute the onions till they turns translucent.. 
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 3. Add in the freshly crushed ginger garlic paste to the pressure pan.
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 4. Add the chopped tomatoes and cook till they turn mushy.
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 5. All done, tomatoes are cooked well, and the oil ooze out here, i didn’t use much oil here.. 
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 6. Add chilli powder, Coriander powder, Turmeric powder, curry masala(கரம் மசாலா) and saute well..
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 7. Add the soaked rice and mix them well, in the masala..
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 8. Followed by soaked water +coconut milk, and curd too.. Add salt in this step.. 
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 9. Add the chopped coriander leaves and mint leaves to it.. Bring this to boil and close the pressure pan.. pressure cook it for 2 whistles.. 
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 10. Once the pressure released open the pressure pan, poke with the forks..
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  • Adding coconut milk is essential don’t skip it. 
  • Fennel seeds is a optional one. 
  • The ratio for the water and rice is very important..
  • Soak only for 15 mins.. 



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