For the second day under BM#48, I have a typical south special biryani made specially for the Vegetarians, called the Kuska Biryani. In most non veg restaurants, the biryani sold without the meat is referred as Kuska. However the vegetarians didn't want to be left behind, so they devised a version for themselves.
While this version that I share might sound very similar to the regular vegetable biryani, the biryani is still different as the spices and other ingredients added are more than what you might in a regular vegetable Biryani.
Basmati Rice - 2 cups
Onions - 1 medium
Cloves - 3 -4
Cinnamon - 2 "
Bay leaf - 2
Marati Mogga - 2
Cardamon - 2
Rati Povvu / Dagad Phool / Pathar Phool -2
Ginger Garlic - 1 tsp
Tomato - 2 (local variety)
Red Chili powder -1 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Green Chilies - 2 -3
Milk - 1 cup
Water - 3 cups
Mint leaves and coriander leaves
Ghee - 2 tsp
Oil - 2 tsp
Cashews for garnish
How to make Kuska Biryani
Wash and soak the rice for 20 - 30 mins
In a pressure, heat the oil and 1 tsp of ghee, add the whole spices and saute well. Then add the onions, green chilies and ginger paste. Saute till the onions turn colour.
Then add the mint and coriander leaves, saute well. Add the chopped tomatoes along with all spice powders, and salt. Cook till the tomatoes get mushy.
Then add the drained rice and saute well.
Now add the water along with milk and pressure cook for 3 whistles. In another pan, roast the cashews in ghee and pour over the biryani, once the pressure falls down.
Serve with a side dish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Labels: Biryani Recipes, Blogging Marathon, Pressure Cooker Recipes, Rice Recipes