Kuska Rice Kuska Biryani Kuska Recipe

What is Kuska Rice

Since the one-pot Kuska Biryani from South India does not use any meat or veggies in its preparations, it is also sometimes referred to as ‘empty biryani’ or ‘MT Biryani‘. It is also called ‘plain biryani‘. Interesting, isn’t it? Preferably, good quality basmati rice is a paramount requirement to make this rice. Next, is the list of spices that play an integral role in giving the Kuska Rice its true essence. These are cinnamon, green cardamom, caraway seeds (shahi jeera), cloves, tej patta (Indian bay leaf), mace, etc. However, the spice list is not just limited to this. Along with these, there’s onions, ginger, green chillies, coriander leaves, mint leaves and the likes. In some restaurants you will find that in-spite of using a varied range of spices, herbs and seasonings, the white color of the rice is retained in the final preparation. One more reason that adds to the simplicity of this dish, yet being massive on flavors.

About Kuska Recipe

Kuska Rice is served in many restaurants and hotels in South India. The restaurants there, pair it with a side gravy preparation called Salna. Kuska Biryani is a good alternative to the good old plain steamed rice, and can be had with gravies like a kurma, spiced robust curries, raitas and even with lentils or dal. Kuska recipe can be made in different ways. In terms of the rice, if you don’t have basmati rice and have the finest quality seeraga samba rice which is a short grain rice variety, feel free to use it without any doubt. The word ‘kuska’ has its origin in ‘khushk,’ which is an Urdu word meaning ‘dry.’ Hence, this is also a dry biryani preparation which does not have any vegetable masala or gravy in it. There is no layering as well in this particular biryani. However, like a classic Biryani, this rice in this biryani is also dum cooked in a pot or pan. As I said earlier, Kuska Rice is quite an easy way of making a flavorful rice dish. Just like Ghee Rice or even a basic Pulao, there’s not much that you have to do in terms of making this special rice from southern India. Another variation to the Kuska Biryani is this Biryani Rice, which is more of a North Indian style of making it. In addition to serving the Kuska Biryani with a korma gravy, masala gravy, salan, biryani shorba, dal, raita or just plain curd, I love to have it with rajma masala or even dal makhani. It tastes really good with these specialties as well.

How to make Kuska Rice

Prep Rice and Sauté Ingredients

1. Rinse 1 cup (215 grams) heaped basmati rice very well in water till the water runs clear of starch. Soak rice in enough water for 20 to 30 minutes. I have used basmati rice. You can also use seeraga samba rice.
2. Heat 2 tablespoons ghee in a pot or pan.
3. Add the following listed spices and let them splutter on low heat:

½ teaspoon caraway seeds (shahi jeera) – swap with ½ teaspoon cumin seeds instead1 inch cinnamon2 to 3 cloves2 green cardamoms1 to 2 single strands of mace 1 tej patta (Indian bay leaf)

4. Then, add ⅓ cup thinly sliced onions.
5. Sauté the onions on low to medium heat, stirring often.
6. Sauté till the onions start turning light golden.
7. Then, add 1 teaspoon ginger-garlic paste.
8. Stir and sauté on low heat for a few seconds till the raw aroma of ginger and garlic goes away.
9. Add ½ cup chopped tomatoes and sauté for a minute. You can even skip tomatoes if you want.
10. Add 1 or 2 sliced or slit green chilies, 1 tablespoon chopped mint leaves and 2 tablespoons chopped coriander leaves.
11. Mix very well.
12. Now, add 2 cups water. Instead of water, you can also use Vegetable Stock. Depending on the quality and type of rice, you can add 1.5 to 2.25 cups water.

Cook Kuska Rice

13. Cover the pan with its lid.
14. On medium heat, bring the entire water mixture to a boil.
15. When the water starts boiling, remove the lid and then add the rice.
16. Season with salt as per taste and mix very well. Taste the water, it should taste a bit salty. If not, then add some more salt.
17. Add 1 teaspoon lemon juice. Stir once again.
18. Place a cotton kitchen towel or napkin on the pan. You can also seal the pan with an aluminum foil. Now, place the lid on the pan.
19. Keep the heat to low or sim and dum cook till the rice grains are tender and cooked. It will take about 7 to 8 minutes for the rice to cook and soften. Do use a thick bottomed pan, so that the rice grains do not stick at the bottom of the pan. If you want you can check the rice grains once while cooking. If all the water has been absorbed and the rice grains do not look cooked, then add some hot water in the pan. Cover and continue to simmer.
20. When the rice grains are tender, soft and all the water has been absorbed, then turn off the heat and allow a resting time of 5 to 7 minutes. Later, gently fluff the rice with a fork. Serve Kuska Rice garnished with 1 to 2 tablespoons of coriander or mint leaves paired with a veg gravy, korma, raita, curry or dal of your choice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dindigul Biryani (with mushrooms) Ambur Biryani (with mushrooms) Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian) Mughlai Biryani This Kuska Rice from the archives, originally published in October 2016 has been updated and republished on January 2023.

title: “Kuska Rice Kuska Biryani Kuska Recipe” ShowToc: true date: “2024-10-04” author: “Jill Knight”

What is Kuska Rice

Since the one-pot Kuska Biryani from South India does not use any meat or veggies in its preparations, it is also sometimes referred to as ‘empty biryani’ or ‘MT Biryani‘. It is also called ‘plain biryani‘. Interesting, isn’t it? Preferably, good quality basmati rice is a paramount requirement to make this rice. Next, is the list of spices that play an integral role in giving the Kuska Rice its true essence. These are cinnamon, green cardamom, caraway seeds (shahi jeera), cloves, tej patta (Indian bay leaf), mace, etc. However, the spice list is not just limited to this. Along with these, there’s onions, ginger, green chillies, coriander leaves, mint leaves and the likes. In some restaurants you will find that in-spite of using a varied range of spices, herbs and seasonings, the white color of the rice is retained in the final preparation. One more reason that adds to the simplicity of this dish, yet being massive on flavors.

About Kuska Recipe

Kuska Rice is served in many restaurants and hotels in South India. The restaurants there, pair it with a side gravy preparation called Salna. Kuska Biryani is a good alternative to the good old plain steamed rice, and can be had with gravies like a kurma, spiced robust curries, raitas and even with lentils or dal. Kuska recipe can be made in different ways. In terms of the rice, if you don’t have basmati rice and have the finest quality seeraga samba rice which is a short grain rice variety, feel free to use it without any doubt. The word ‘kuska’ has its origin in ‘khushk,’ which is an Urdu word meaning ‘dry.’ Hence, this is also a dry biryani preparation which does not have any vegetable masala or gravy in it. There is no layering as well in this particular biryani. However, like a classic Biryani, this rice in this biryani is also dum cooked in a pot or pan. As I said earlier, Kuska Rice is quite an easy way of making a flavorful rice dish. Just like Ghee Rice or even a basic Pulao, there’s not much that you have to do in terms of making this special rice from southern India. Another variation to the Kuska Biryani is this Biryani Rice, which is more of a North Indian style of making it. In addition to serving the Kuska Biryani with a korma gravy, masala gravy, salan, biryani shorba, dal, raita or just plain curd, I love to have it with rajma masala or even dal makhani. It tastes really good with these specialties as well.

How to make Kuska Rice

Prep Rice and Sauté Ingredients

1. Rinse 1 cup (215 grams) heaped basmati rice very well in water till the water runs clear of starch. Soak rice in enough water for 20 to 30 minutes. I have used basmati rice. You can also use seeraga samba rice.
2. Heat 2 tablespoons ghee in a pot or pan.
3. Add the following listed spices and let them splutter on low heat:

½ teaspoon caraway seeds (shahi jeera) – swap with ½ teaspoon cumin seeds instead1 inch cinnamon2 to 3 cloves2 green cardamoms1 to 2 single strands of mace 1 tej patta (Indian bay leaf)

4. Then, add ⅓ cup thinly sliced onions.
5. Sauté the onions on low to medium heat, stirring often.
6. Sauté till the onions start turning light golden.
7. Then, add 1 teaspoon ginger-garlic paste.
8. Stir and sauté on low heat for a few seconds till the raw aroma of ginger and garlic goes away.
9. Add ½ cup chopped tomatoes and sauté for a minute. You can even skip tomatoes if you want.
10. Add 1 or 2 sliced or slit green chilies, 1 tablespoon chopped mint leaves and 2 tablespoons chopped coriander leaves.
11. Mix very well.
12. Now, add 2 cups water. Instead of water, you can also use Vegetable Stock. Depending on the quality and type of rice, you can add 1.5 to 2.25 cups water.

Cook Kuska Rice

13. Cover the pan with its lid.
14. On medium heat, bring the entire water mixture to a boil.
15. When the water starts boiling, remove the lid and then add the rice.
16. Season with salt as per taste and mix very well. Taste the water, it should taste a bit salty. If not, then add some more salt.
17. Add 1 teaspoon lemon juice. Stir once again.
18. Place a cotton kitchen towel or napkin on the pan. You can also seal the pan with an aluminum foil. Now, place the lid on the pan.
19. Keep the heat to low or sim and dum cook till the rice grains are tender and cooked. It will take about 7 to 8 minutes for the rice to cook and soften. Do use a thick bottomed pan, so that the rice grains do not stick at the bottom of the pan. If you want you can check the rice grains once while cooking. If all the water has been absorbed and the rice grains do not look cooked, then add some hot water in the pan. Cover and continue to simmer.
20. When the rice grains are tender, soft and all the water has been absorbed, then turn off the heat and allow a resting time of 5 to 7 minutes. Later, gently fluff the rice with a fork. Serve Kuska Rice garnished with 1 to 2 tablespoons of coriander or mint leaves paired with a veg gravy, korma, raita, curry or dal of your choice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dindigul Biryani (with mushrooms) Ambur Biryani (with mushrooms) Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian) Mughlai Biryani This Kuska Rice from the archives, originally published in October 2016 has been updated and republished on January 2023.