Khuska Recipe _ Empty Biryani Recipe

   

   Khuska is basically empty Biryani. Khusk in 'Urdu' means 'Dry' or 'Plain'. Khuska biryani doesn't have any veggies or meat in it but still has the amazing flavours of Biryani. Khuska is most popular in Tamil Nadu and a well known food in South India. I have explained a detailed procedure for a Perfectly cooked, Aromatic, Spongy and Delicious Khuska.

Ingredients:

   To Temper:

1. Ghee - 3 Spoons

2. Oil - 3 Spoons

3. Cinnamon - 2 small sticks

4. Cardamom - 2

5. Cloves - 4 to 5

6. Star Anise - 1

7. Black Stone flower (Kalpasi) - 2 pieces

8. Bay Leaves - 1

   For Rice:

1. Basmati Rice - 1 & 1/2 Cups.

2. Onions - 2 (Sliced)

3. Ginger Garlic Paste - 2 Spoons.

4. Tomato - 1 (Roughly chopped)

5. Red chilli powder - 1/2 spoon

6. Garam Masala powder - 1/2 spoon

7. Curd - 2 spoons

8. Mint - a bunch (roughly chopped)

9. Coriander Leaves - a bunch (roughly chopped)

10. Water - 2 & 1/4 cups.

11. Salt - as needed.

12. Ghee - 1 spoon.

Recipe:

1. Soak the Basmati Rice for at least 20 minutes.

2. In a Non stick wide pan,  add ghee and oil. Once it is hot, add the items listed in 'To Temper' section.

2. Saute the Garam spices for a minute and add sliced Onions. Add Ginger-Garlic paste and a little salt. Saute the Onions for few minutes until the onion gets caramelized a bit.

3. Add chopped tomatoes and Green chilli and saute for a while and close the pan with a lid.

4. Once the tomatoes gets cooked, add red chilli powder, Garam Masala Powder, chopped mint and Coriander leaves and saute for a minute.

5. Add the beaten curd and saute for a minute. Now close the pan with a lid and cook for a while.

6. The fat in the mixture gets separated. Now add Water and the required salt. Let the mix boil.

7. While the mix is boiling, add the Soaked basmati rice. The rice will start to boil. After few minutes, switch the flame to medium and close the lid.

8. Once the rice is 80% cooked, keep the flame in low or keep the Pan on a heated Tawa (Tawa should continue to be in heat). Add chopped and mint leaves.

9. Check for water at this time. If needed, add a little water 

10. Switch off the flame in 5 minutes. If you are cooking in Induction stove, take away the pan. 

11. Do not open the Pan for at least 20 minutes. The steam inside the pan would be sufficient to cook the remaining 5%. And also the flavours will be escaped by opening the pan immediately.

12. After 20 to 30 minutes, open the pan and give a stir with a fork. Not with a laddle.

13. Flavourful Kuska is ready!!!!

Notes:

1. Use ghee generously. 

2. Use lots of Onions.

3. Sauting the onions for a long time is mandatory. It enhances the flavour.

4. Do not use too much tomatoes.

5. Rough chop the tomatoes, mint and Coriander leaves.

6. Adding curd is mandatory.

7. Cook the rice in High flame initally.

8. Switch to medium flame once the rice is cooked 50%

9. Switch the flame to low once the rice is cooked 80%

10. Do not open the lid for atleast 20 to 30 minutes after the rice is done.

The video link for the recipe :
Khuska Recipe