In this dish, basmati rice is paired with spices, herbs, yogurt, and onions to make a tasty yet classic Indian dish. The rice is nothing more than vegetarian plain biryani flavored rice without meat or vegetables. This dish is very flavorful and spicy and can be made quickly in South India. It is also called Kuska rice or plain biryani. Indians are fond of biryani and there are so many kinds of biryani.
About Biryani Rice
This rice isn’t dum cooked, it doesn’t have any meat, and it’s not layered like an authentic biryani. This is one dish that is extremely popular in budget and medium-scale restaurants in southern India. In India, every dish is made in a different way depending on the region. There are many variations of kuska, a biryani rice that is referred to as Kuska in some regions.
All the biryani essentials are used to make biryani rice, including premium rice, whole spices, mint leaves, coriander leaves, onions, and yogurt. In this dish, tomato is an unusual ingredient, mostly because the dish would taste bland without it.
How to Make Biryani Rice
1. Wash and soak 1 cup aged basmati rice for about 20 to 30 mins. Meanwhile slice 1 small onion to make ¼ to ⅓ cup sliced onions and chop 1 medium tomatoes to make ¼ cup chopped. I prefer to deseed the tomatoes before chopping. After 20 to 30 mins drain the rice completely to a colander. Set this aside.
If using Instant pot, perform all the below tasks till step 10 on a saute mode.
2. Heat 1½ to 2 tablespoons oil or ghee in a pot or pressure cooker. Add the following spices:
- 1 bay leaf (tej patta)
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 star anise (chakri phool, biryani flower)
- ⅓ teaspoon shahi jeera (or cumin seeds/ jeera)
- 1 small strand mace (javitri, optional)
- 1 inch cinnamon piece (dalchini)
3. When the spices begin to sizzle, add the sliced onions and saute until golden. Add half tbsp ginger garlic paste and fry until it smells good, for about a minute. Make sure the raw smell of garlic is gone.
4. Add chopped tomatoes and 2 tablespoons whisked curd (yogurt). Stir to prevent burning.
5. Stir in the following spices:
- ¼ to ⅓ teaspoon red chili powder (adjust to taste)
- ⅛ teaspoon Turmeric
- 3 tablespoons chopped mint leaves or a mix of mint & coriander leaves
- ⅓ sea salt
- ½ to ¾ teaspoon biryani masala powder (optional)
For the kuska rice, most ppl do not use biryani masala powder. But I highly recommend it.
6. Cook until the tomatoes turn mushy and oil begins to separate from the mixture. It turns aromatic when it is done.
7. Pour water or stock & stir well. Choose the amount of water depending on the cookware/ method you use –
- 1¾ cups to cook in a stovetop pressure cooker
- 1¼ cups for Instant pot
- 2 cups to cook in a regular pot/pan
8. Taste test for salt, the water has to be slightly salty. Add more if required. Bring it to a rolling boil on a high heat. Add the drained rice and give a gentle stir.
11. If using a Stovetop Cooker, Cover the pressure cooker with the lid, cook on a medium flame until you hear 1 whistle. When the pressure drops, open the lid.
No cooker – Pot Method – if cooking in a pan, bring to a rolling boil. Reduce to medium and cover with a lid. Cook until the water is absorbed and the rice is cooked through. If using an Instant Pot, pressure cook for 5 minutes on high pressure. Let the pressure drop manually for 5 minutes, after that release manually.
12. Open the lid and fluff up with a fork.
Serve with raitaor with any of the biryani gravy. This rice goes very well with any veg or non veg gravy. Some serving suggestions for vegetarians are.
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