Monday, 25 February 2013

Khushka Biriyani


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. Kuska is cooked only with onions and tomatoes without any veggies or meat.

Me and H don't prefer a non-veg biriyani without any meat pieces in it. So I tried a veg Khushka.
For the flavor of non veg we can add chicken broth and mutton masala powder for extra spice. For vegetarians, we can add vegetable broth instead of chicken broth. The biriyani tasted spicy and delicious.



Ingredients:

Basmathi rice – 1 cup
Coconut milk – 1 cup
Water – 3/4 cup
Yogurt/Curd - 1/4 cup
Ghee - 1 tbsp

Onion (large) – 1 (finely chopped)
Tomato (large) – 1 (finely chopped)
Ginger garlic paste – 2 tsp
Green chillies – 4

Mint leaves– 1/4 cup (chopped)
Coriander leaves - 1/4 cup (chopped)
Curry leaves - few
Bay leaves – 2

Cinnamon – 1″ stick
Cloves- 3
Cardamom – 1
marathi moggu - 2 nos
star anise - 1
Fennel seeds – 1/2 tsp

Oil – 2 tbsp
Butter or ghee – 1 tbsp
Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp
Garam masala – 1/2 tsp
Biriyani masala – 1/2 tsp
Salt – to taste






Method:

  • 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.
  • For 1 cup raw rice : its 2 cups liquid (my case its 1 cup coconut milk + 1/4 cup yogurt + 3/4 cup water.
  • Pressure cook the rice for one whistle.
  • 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 2 minutes. 
  • Add salt and the other powders. Mix well, heat it for 2 minutes and switch off.
  • Grind the mixture to a soft paste. In the same kadai pour one spoon of oil, add the ground paste and heat until the paste thickens.
  • Mix the rice and the paste and garnish with little mint leaves.




Hyderabadi Khushka is ready!!! I served this with boiled eggs and raitha.





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