Kuska Biryani
Gently simmered rice, tomatoes and green chilies, warmed with bay leaves and cardamom, a South Asian biryani. It's finished with corriander leaves.
1 hr 5 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
Heat oil in a heavy bottomed vessel. Then add bay leaves, cardamoms, cloves and the piece of cinnamon.
- 2
Mix well in the oil. Add ginger-garlic paste and continue to mix well. Allow it to fry till the smell of ginger and garlic leaves the oil.
- 3
Add the slit green chillies and diced tomatoes. Mix well. Once the tomatoes turn mushy, add salt to taste and chilli powder.
- 4
Then add half the corriander leaves and water to cook the rice. Increase heat and add rice only once the water starts boiling.
- 5
Reduce heat now and cook on low flame, adding a little of the corriander leaves each time you stir the rice.
- 6
Once the rice is more than three-fourth cooked, pressure cook the rice till you hear 2 whistles.
- 7
Garnish with the remaining corriander leaves and serve immediately with onion raita.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
