Kuska Biryani Recipe – Khushka Rice / Neyyi Sadam / Ghee Rice

What is Khushka??? This term refers to ” Khushk “ in Urdu, which means plain or dry. Rice cooked dry or plain boiled is termed as Khushka Rice. This is a staple in most Hyderabad Muslim households and served with an accompaniment of spicy dry or wet curry.  The same rice when cooked with meat stock takes the form of Khushka / kushka / Kuska Biryani. Muslim communities spread over Tamil Nadu also make this type but with slight variations , add immense flavour by cooking the rice in coconut milk. They call it Neyyi Choru or Neyyi Sadam or Ghee RiceKuska sold in shops are basically rice cooked with meat and stock but served plain without meat. (Just meat flavoured rice) Khuska Biryani in general is always meat flavoured rice, just to make vegetarians enjoy, the meat stock is substituted with coconut milk.  My recipe here is for vegetarians and my non-veg friends can substitute that with meat stock. Ghee is a must for this dish, cooking with just oil will not taste good.


Kuska  Biryani / Kushka / Saada Chawal / Hyderabad Kusha / Vegetarian Kuska / Vaniyumbadi Kuska Biryani / Briyani / Plain Cooked Rice /  Biryani / Nei Sadam / Neyyi Choru / Ghee Rice /Khushka Recipe / How to make Kuska Biryani? 
2 cup Basmati rice
2 cup Coconut milk
1½ cup Water
½ cup Yogurt/curd
1 tbsp Ghee (for toasting)
3 nos Onion (cut lengthwise )
6 nos Green chili (slit open )
1 no Tomato (big dices)
2 tsp Ginger garlic paste
5 stks Mint leaves (chopped for garnishing)
5 stks Coriander leaves (chopped)
5 nos Curry leaves
3 nos Bay leaf
5 nos Cloves (karambu)
3 nos Cardamom
3 nos Cinnamon stick (small)
3 nos Kapok buds (marathi moggu)
1 no Star anise (whole shell)
1 tsp Cumin seeds
1 tsp Fennel seeds
3 tsp Oil
2 tsp Ghee (for sauteing)
3 pinch Orange food colour
2 tbsp Ghee (for mixing)
2 tsp Salt (or to taste)




Prepare the Rice: This is one step which is important to keep the rice grainy and separated like shown and also helps to make it more flavourful and aromatic. Wash basmati rice, drain excess water by placing them in a colander. Now spread the rice over a kitchen towel and gently pat dry. Now heat 1 tbsp (table-1) in a pan, add the rice and fry for 3 to 4 minutes over low flame. After frying it will look shinny and toasted. Transfer the content to the rice cooker bowl and keep aside. This step is not a must but if followed will yield good results.

Making the curry: Heat oil and ghee in a pan, toast bay leaves, curry leaves, cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, kapok buds, star anise and fennel seeds. Add the chopped coriander leaves, mint leaves and green chili, fry till they turn crisp. Add the onions and fry till translucent (do not brown them too much), add ginger garlic paste, tomatoes and cook for few minutes. Add salt and switch off.

Cooking the prepared rice: Now its up to you to make a choice. You can either cook stove top in pan (dum) or rice cooker or pressure cooker. Whatever may be the method you choose the proportion still stays the same. {For 2 cups raw rice : its 4 cups liquid (my case its 2 cup coconut milk + 1/2 cup yogurt + 1 and 1/2 cup water) } pressure cooking takes 2 whistles, stove top dum version takes about 30 minutes approx. Mine is cooked in electric rice cooker. Combine prepared rice with beat on yogurt, coconut milk, water and sauteed curry. When done, open drizzle with ghee, mix orange colour in little water or milk and sprinkle over the rice. Now transfer the content to a tray, gentle mix or separate the grains to toss the colored rice with plain and serve with spicy kurma or brinjal chops.




Hyderabad Khushka is usually made with Basmati rice, Tamilian style is made with Seeraga Samba rice or Sirumani arisi.

Yield: 3 adult servings approx.



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