Khushka Biryani

Description

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

Ingredients-1
2 cup Basmati rice
2 cup Coconut milk
1½ cup Water
½ cup Yogurt/curd
1 tbsp Ghee (for toasting)
Ingredients-2
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)

Instructions

 

 

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.

 

 

Notes

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

Yield: 3 adult servings approx.

Source

Family

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31 comments to Khushka Biryani

  • Sumaiya Suhail

    Can I do the same method for mutton biriyani or chicken biriyani .

    If not tell me how to do it .

  • we have to add curd,coconut milk and water to the rice and kept it for boiling na

    • Keerthi, I really didn’t get your question. There is no boiling required once you add the coconut milk, yogurt and water, just pressure cook or use the rice cooker.

  • today i prepared khushka briyani for our potluck
    it came very nice ,my friends says it is very very nice and looks like
    Indian hotel briyani ,and my hus also appreciate me
    thanks for ur wonderful recipe

  • solomon

    madam i tried this kushka but i didnt git the smell as in hotel.

  • Debkumar

    Is Khushka Biryani same as Yakhnee Pulao ??

  • anna73

    Hi Mullai,

    This recipe is really awesome. My family would like to have this at the smallest opportunity now!!
    I have a question – The step you have recommended – frying the rice , is that something we can incorporate for mutton/chicken biryani too.

    THanks Mullai.

  • rafer79

    look nice thanks for the dish.

  • NishaKamal

    Hi,
    Khushka was so good. My husband liked it very much. i added 1 cup chicken stock and 1 cup coconut milk. the smell filled the whole house.
    -Nisha Kamal

  • Sureka

    Mullai, this recipe was so easy to do and it tasted awesome. Thank you.

  • ani

    Hai Mullai
    Thank u so much for ur recepies.Nan unga recepie samaithu party’a assathitaen’la.
    Athuku thaan romba thanks…!! Esp ur Khuska Briyani, capsicum pulav,chilli gobi worked well.
    Thank u once again Mullai.

    pls get me the paal kollukattai receipe….

  • kaberi

    hey mullai very nice dish..thanks for sharing.if i have to prepare it as non-veg dish can you explain how to prepare the meat stock please?

    • Mullai

      Kaberi,

      To prepare simple chicken stock, use 1 onion roughly chopped, 3 cloves garlic, one carrot chopped,  chicken bones or little meat, dash of salt and pepper. Combine these with 3 cups of water and bring it a rolling boil and let stay like that for few minutes. Switch off, discard the bones and cooked veggies, retain the shredded meat if you like…for soups or fried rice and drain the stock. Voila!! there you go, perfect homemade stock. If you prefer mutton, then pressure cook the whole for upto 3 whistles and then drain the stock. Anything like cloves, curry leaves, parsley, celery sticks will make them flavourful, but not necessary for this recipe as you don't want to have celery flavor in your khuska. Hope you got my point. Goodluck!

      • kaberi

         thanks mullai for your info..it will really help me not only for khuska biriyani but for other dishes to cook homemade chicken stock ..thanks again :)

  • m.viji

    Mullai i tried this for today’s lunch. Really,excellent taste we’ve tasted and the smell in khuska was so nice. I did as per ur steps, given measurements are very perfect. Nandri for sharing this

  • priyachakrapani

    very nice to c ur dish…i will try this out today.

  • Cappuccino

    Ma’am tried khuskha this morning for today’s lunch…Cameout superb. Rice grains looks seperated as per ur instructions. Thanx for your receipe.

    Have a great day

  • iyswaryaa

    I am in USA Where to get kapok buds, star anise and orange food powder ?

    Please tell me stores in USA ?

    • Mullai

      Iyswaryaa, some Indian stores carry these spices but I'm not sure about your location. Patel Bros chain has them all labeled in Hindi, so pls check this thread for complete details before you hunt.

      http://www.spiceindiaonline.com/enspicelopedia

      I did get ur message and any Walmart or Kmart will not help, Indian stores are your only bet if not a visiting relative or friend from India can help. Thanks for visiting.

  • rekdhar

    mullai mam

    ur kushka looks very tempting can we make this mutton/chicken?if so whats the procedure for making it, thanks in advance…

    rekha

  • SELVIELANCHEZHIAN

    good explaination mullai
    mouthwatering

  • Sadhanaraveen

    Khushka looks attractive,,will definitely try this soon!!!

    Sadhana Raveen

  • kaviarun

    Nice presentation….Side dish enna Mullai? It attracts me….

  • swathi

    Mullai your Khushka biryani looks good i will try

  • S.Priya

    Super Neyyi sadham one of my fav…kuda irrukura dish romba tempt pannuthu…

  • Arthi Selva

    Arthi

    Very good explanation mullai.. recipe is super

  • abhimuthu

    Mullai,
    Traditional all time favorite dish. Well explained and the side dish looks good. Want to try this.

  • Vijitha

    Wow Kushka sooper Mullai.. We call this as neyyi satham/ ghee rice.. Side dish romba nalla iruku.. Is that Chilli Chicken?. Hmm you got so much patience to chop it very small..VIJI

  • shan

    Perfect khuskha…Mouthwatering ma’am. Long grained basmati…Looks seperated and yummy. Thanx for posting

    Have a great day

  • M Divya

    Mullai, we used to prepare the same way at home….thank u mullai..We call it neyyi choru….

    . Divya Mubarak

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