Biryani rice or kuska is a delicious rice recipe from Indian cuisine with very few simple ingredients. This recipe is made across India in various names and with minor change in ingredients.
It is the prepared in the same way we prepare rice while making biryani recipe and served with any spicy curry. Kuska on the other hand has a simple masala with onions and tomatoes. Here I am sharing detailed biryani rice recipe along with instructions for making kuska.
Rice being the staple food of India, there are so many ways one could prepare and enjoy it. Chicken biryani or vegetable biryani is one of the most popular rice recipes.
This biryani rice or biryani chawal is also a very popular one in restaurant menus, wedding buffets and usually served with rich, spicy and flavorful non vegetarian or vegetarian curry.
This recipe of briyani rice is a from a chef who cooked it one of the parties we had been to. It was wonderful.
I often make this biryani chawal when I want to make something rich yet quick, without much chopping or prep work.
I serve it with rich curries like bagara baingan, paneer butter masala, veg makhanwala, veg kurma, mirch ka salan.
This is a very easy rice dish and all you need are good quality aged long grain rice, some whole spices, onions and herbs like mint leaves, coriander leaves. It tastes very rich and has a wonderful delicate aroma.
Here is how to make best biryani rice recipe with step by step photos.
- Biryani rice
- About This Recipe
- How To Make Biryani Rice Recipe?
- How To Make Biryani Rice In Instant Pot
- Variations With Biryani Chawal
- More Rice Recipes
- Recipe Card
- Biryani Rice- Kuska
About This Recipe
What Is Biryani Rice?
Biryani rice is simply long grain basmati rice cooked with whole spices, herbs, saffron and topped with fried onions. It is prepared in the same style as biryani but without meat or vegetables.
This kind of preparing rice with whole spices are popular among Indian recipes. Kuska, ghee rice, saffron rice are few variations of this biryani rice with minor changes.
You can make biryani rice dishes in many ways. The whole spices and seasonings used varies from place to place. Few recipes use a generous dose of ginger garlic while some other recipe uses pre made biryani masala.
In some places they cook this rice in light coconut milk instead of water. You can also use broth for more flavor.
In whichever way you choose to make, the essence of this recipe is to cook it without vegetables and keep it simple.
It is delicious, flavorful, rich yet delicate with subtle hint of saffron. It tastes absolutely delicious with spicy rich gravies.
Kids will love this rice with onion raita or plain curd.
Why This Recipe works?
My recipe of biryani rice is easy to make, really flavorful and absolutely delicious. The whole spices used in this recipe are carefully chosen and renders best flavor.
I have kept the other seasonings minimum to let the flavor of basmati rice, saffron and whole spices shine.
I have used vegan butter to saute the spices here but you can easily use ghee, butter or any vegetable oil.
Also I have added some saffron to this recipe for flavor and also the vibrant streaks of orange in the rice. It just looks so good right?
The main attraction of this biryani chawal is the fried onions or brista. Thinly sliced onions are deep fried and added to the cooked biryani rice just before serving. They taste so good and adds a lot of flavor and texture.
I have made the whole recipe in a pan on stovetop but I have included instructions for making this rice in instant pot or pressure cooker too.
If you are looking for an easy yet delectable rice dish that goes well with your rich gravies, do try this biryani rice that is
easy and quick to make
vegetarian, vegan and gluten free
rich with delicate flavors
delicious, non sticky
perfect with rich gravies.
How To Make Biryani Rice Recipe?
To begin making this recipe, pick and rinse 1 cup basmati rice thoroughly. You can use any long grain rice.
Then soak the rice in a large bowl full of water for 30 minutes.
Drain the rice in a colander and spread on a plate for 10 minutes and set aside.
Pick the whole spices and keep them ready. You will need 1 bay leaf, 2 green cardamoms, 1/2 inch cinnamon stick, 1 star anise and 3 cloves. You can also add 1/4 teaspoon fennel seeds but I did not use it.
Rinse 1/4 cup coriander leaves and 1/4 cup mint leaves well. Chop them finely
Mince 1 inch ginger and 3 cloves garlic together. You can also use 1 tablespoon ginger garlic paste.
Making Fried Onions For Biryani Chawal
Pick 2 large onions and remove the outer peel.
Cut them into thin slices.
Heat oil in small pan. Once the oil is hot add the sliced onions.
Fry in low heat until they turn crispy and golden brown.
Remove to a strainer and set aside.
Making Biryani Rice
Heat oil or butter in a large skillet or pan. Add the bay leaf, cloves, green cardamoms, cumin seeds, cinnamon stick and fry for a minute.
Next in goes minced ginger garlic or ginger garlic paste, chopped mint leaves, coriander leaves.
Mix well and fry them in medium heat for a minute.
Now add the drained rice and mix well.
Saute gently until all the moisture from the rice is absorbed. Add 2.5 cups water and 1 tablespoon lemon juice. Mix gently.
Next add few saffron strands and salt. Bring the water to a gentle boil.
Cover the lid and cook the rice for 6-8 minutes or until the rice is well cooked. Cook in low heat and use a sturdy heavy pan to prevent burning of the rice at the bottom.
Fluff up the rice grains gently with a fork.
Divide the rice among serving plates and top with fried onion as required. Serve biryani rice immediately with side dish of your choice.
How To Make Biryani Rice In Instant Pot
To prepare this recipe in instant pot or stove top pressure cooker here are the instructions.
Instant pot- Prepare the rice, fried onions as mentioned in the recipe. Place the steel insert inside the IP and switch it on. Press saute mode and fry the spices, herbs and ginger garlic.
Add soaked and drainer rice, salt and saffron. Add 2 cups water and close the IP. Cook in manual or pressure cooker mode for 4 minutes. Let pressure settle down for another 4 minutes. Open and gently fluff up the rice. Serve warm.
Pressure cooker- Follow the same procedure as mentioned above and cook for 2 whistles in medium heat. L
Variations With Biryani Chawal
With ground spices– If you do not wish adding whole spice in this recipe, you can pound the given spices to fine powder and saute along with ginger garlic.
You can also add 1 teaspoon garam masala powder or 2 teaspoons biryani masala powder
Make it Spicy– If you want to make this dish with pronounced heat you can saute 2 slit green chilies or chili peppers along with spices. You can also add 1/2 teaspoon red chili powder along with ginger garlic and saute.
South Indian Kuska– This is another variation of this popular in south India known as kuska. To make kuska just saute 1 finely chopped onion and 2 finely chopped tomatoes after frying whole spices, herbs and ginger garlic.
Add 1 teaspoon biryani masala, 1 teaspoon garam masala and 1 teaspoon red chili powder. Saute well until tomatoes are well cooked and soft. Add 2 tablespoons curd and mix well.
Now add the soaked and dried rice, mix well, add 1 teaspoon salt. Cover and cook until rice is done.
More Rice Recipes
I hope you will try this vegetable cutlet recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below if you have tried this recipe. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
Biryani Rice- Kuska
1 CUP = 250 ml
- 1 cup rice long grain, basmati
- 2.5 cups water 2.25 cups for IP
- 3 tablespoons butter Or oil or ghee. I used vegan butter.
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- 1/2 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 tablespoon ginger garlic paste or freshly minced ginger and garlic
- 1/4 cup mint leaves chopped
- 1/4 cup coriander leaves chopped
- salt to taste
- 1/8 teaspoon saffron
For Fried Onions
- 3/4 cup onions thinly sliced
- oil for frying
Making Fried Onions For Biryani Chawal
- Pick 2 large onions and remove the outer peel. Cut them into thin slices.
- Heat oil in small pan. Once the oil is hot add the sliced onions. Fry in low heat until they turn crispy and golden brown.
- Remove to a strainer and set aside.
Making Biryani Rice
- Heat oil or butter in a large skillet or pan. Add the bay leaf, cloves, green cardamoms, cumin seeds, cinnamon stick and fry for a minute.
- Next in goes minced ginger garlic or ginger garlic paste, chopped mint leaves, coriander leaves.
- Mix well and fry them in medium heat for a minute.
- Now add the drained rice and mix well.
- Saute gently until all the moisture from the rice is absorbed.
- Add 2.5 cups water and 1 tablespoon lemon juice. Mix gently
- Next add few saffron strands and salt to taste.
- Bring the water to a gentle boil
- Cover the lid and cook the rice for 6-8 minutes or until the rice is well cooked. Cook in low heat and use a sturdy heavy pan to prevent burning of the rice at the bottom.
- Fluff up the rice grains gently with a fork.
- Divide the rice among serving plates and top with fried onion as required. Serve biryani rice immediately with side dish of your choice.
Sarah Westbury says
I love this and have it most days! I don’t know why as I’ve never liked cardamom! I use black cardamom which is smoky & smells & tastes amazing . I’ve tried a few of your recipes now and they are restaurant quality – I just love, love love them! Thank you for sharing
Thank you so much Sarah for your kind words, I am glad you love them, happy cooking!