By: Payal
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Kuska biryani is the biryani people cook when there is no time for marination or elaborate prep. Popular across Tamil Nadu and Karnataka, it is light, aromatic, and built entirely on rice, spices, ghee, onions, and tomatoes.
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Unlike meat or vegetable biryani, kuska lets the rice and spices do the work. There are no distractions. What you get is clean flavour, balanced heat, and a biryani that feels comforting rather than heavy.
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Kuska biryani comes together quickly because the base is simple. No long cooking time, no layering, and no resting for hours. It is the kind of biryani made for weeknights, not weddings.
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1 cup rice
2 cups vegetable or chicken stock
1 onion, sliced
2 tomatoes, chopped
2 tbsp curd
1 tbsp mint leaves
1 tbsp coriander leaves
1 bay leaf
3 to 4 cloves
2 to 3 cardamoms
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1-inch cinnamon stick
4 to 5 black peppercorns
1/2 tsp cumin seeds
1 to 2 green chillies
Salt to taste
Red chilli powder to taste
1 tsp coriander powder
2 tsp garam masala powder
A pinch of turmeric powder
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Soak the rice for at least 15 minutes. Cook it till it is almost done, not fully soft. This step ensures the grains stay separate and fluffy once the biryani finishes cooking.
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Whole spices are sautéed in ghee till fragrant. Onions are browned well because they form the backbone of flavour in kuska biryani. This stage sets the tone for the entire dish.
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Tomatoes, mint, coriander, and spice powders are added next. The mixture is cooked till it turns glossy and cohesive, with the raw smell of spices fully gone.
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Curd adds softness while the stock deepens flavour. Let the mixture come to a gentle boil before adding the rice. This step ensures the rice absorbs flavour evenly.
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Add the par-boiled rice, cover the pot, and cook on low heat for 10 to 15 minutes. Let it rest before serving. Kuska biryani is best eaten hot with salna or plain raita.
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