Hyderabad Style Kuska (Biryani Rice)

Name: Hyderabad Style Kuska (Biryani Rice)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 cup Basmati Rice (2 cups Basmati rice soaked for 30 minutes); 1 piece Stone Flower (1 Stone flower); 1 piece Star Anise (1 Star anise); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 2 pieces Mace (2 Mace (Javitri)); 4 pieces Cloves (4 Cloves (Laung) chopped); 1 piece Ginger (1 inch Ginger chopped); 2 pieces Yellow Onion (2 Onions sliced); 2 pieces Tomato (2 Tomatoes); 1 cup Greek Yogurt (1 cup Hung Curd (Greek Yogurt)); ½ cup Mint (1/2 cup Mint Leaves (Pudina) chopped); ½ cup Cilantro (1/2 cup Coriander (Dhania) Leaves chopped); 3 tbsp Biryani Masala (3 tablespoon Biryani Masala Powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste)

A fragrant, one-pot Hyderabadi spiced rice dish cooked in a pressure cooker with whole spices, herbs, and yogurt.

55 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Heat a pressure cooker with oil, add fennel seeds, mace, star anise, stone flower and leave it for 10 seconds.
2Add the sliced onions, ginger and garlic and fry the onions till they turn light brown. Add the tomatoes and little salt so that the tomatoes get cooked and become mushy.
3Once the tomatoes are cooked add the herbs and give it a stir. Add the turmeric powder and biryani masala powder. Sauté until the masala is fried and coated well with onions and tomatoes.
4Add the curd and give it a stir. Add the soaked rice and 4 cups of water. Check for salt and close the cooker and cook for 2 whistles.
5Allow the pressure to release by itself and open the lid, give it a stir lightly and serve.
6Serve the Hyderabadi Style Kuska with Tomato Onion Cucumber Raita or Hyderabadi Bagara Baingan Recipe to enjoy your Sunday lunch.