Kushka, also known as plain biryani

Kushka, also known as plain biryani, is a flavorful rice dish popular in Bengaluru and other parts of South India. It’s often enjoyed on its own or served as an accompaniment to curries and gravies. Here’s how you can make this delicious dish:

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 cloves
• 2-3 green cardamoms
• 1 bay leaf
• 1-inch cinnamon stick
• 1 star anise
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Salt to taste

For the Biryani Masala:

• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1/2 cup yogurt
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• A handful of fresh coriander leaves, chopped
• A handful of fresh mint leaves, chopped
• 3 tbsp ghee or oil
• A pinch of saffron soaked in 2 tbsp warm milk (optional)

Instructions:

1. Prepare the Rice:
   • Wash the basmati rice thoroughly until the water runs clear.
   • In a large pot, bring water to a boil and add cloves, cardamoms, bay leaf, cinnamon, star anise, cumin seeds, fennel seeds, and salt.
   • Add the rice and cook until it’s 70-80% done (the grains should be firm but not fully cooked).
   • Drain the rice and set aside.
2. Prepare the Biryani Masala:
   • Heat ghee or oil in a large, heavy-bottomed pot.
   • Add the sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and green chilies, and sauté for a couple of minutes.
   • Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and garam masala.
   • Cook until the tomatoes soften and the oil begins to separate from the masala.
   • Add the yogurt, fresh coriander leaves, and mint leaves. Mix well and cook for another 5 minutes.
3. Layer the Kushka:
   • In the pot with the biryani masala, add a layer of the cooked rice.
   • Repeat the layers, finishing with a final layer of rice.
   • Drizzle the saffron milk (if using) over the top layer.
   • Cover the pot with a tight-fitting lid or aluminum foil.
4. Dum Cooking:
   • Cook on low heat (you can place a tawa under the pot to prevent direct heat) for about 20-25 minutes.
   • Allow the kushka to rest for 10 minutes before serving.
5. Serve:
   • Fluff up the rice gently with a fork.
   • Serve hot with raita, curry, or any side dish of your choice.

Enjoy your flavorful Kushka, Bengaluru style! 🍚✨

Feel free to ask if you have more culinary adventures in mind!