Plain biryani recipe can be prepared at iftar or any occasion or weekend in less time. It is an easy and tasty recipe. This biryani can be served with any non-veg gravy, gosh ka salan, chicken korma or even with any veg gravy, special bhaji recipe. The plain biryani rice is also known as kuska biryani or bagara ka khana or bagara rice.
To prepare biryani recipe in simple steps. Just fry all the dry spices, onion slices, slit green chillies, tomato slices, fresh coriander and mint leaves. The second step is to boil water by adjusting salt. The third step is to add rice and cook until 3/4 of water is dried. The fourth step is to add lemon juice( if you prefer colour can add at this stage this is optional) close the lid and let it dum for 15 minutes.
In this kuska biryani we will not add any gosh or veggies while cooking biryani but we serve with gravies or curries of veg or non-veg. Better serve with chicken korma, special bhaji recipe, shahi chicken curry, mutton bones curry, raita recipe these are super combination recipes.
The kuska biryani is also known as plain biryani because kuska is a word derived from Urdu means plain. Not only basmati rice can cook with sona masuri rice. Try this biryani with other non-veg gravies: butter chicken, mutton kofta curry, chicken tikka masala, keema matar for the vegetarian try with veg gravies: mushroom gravy, paneer butter masala, chana masala curry, palak paneer, stuffed brinjal curry
Plain biryani recipe video:
kuska biryani or Plain biryani recipe card:
Plain biryani recipe can be prepared at iftar or any occasion or weekend in less time. It is an easy and tasty recipe. This biryani can be served with any non-veg gravy, gosh ka salan, chicken korma or even with any veg gravy, special bhaji recipe.
- basmati rice – 3 1/2 cup
- ghee – 2 spoons
- oil – 4 spoons
- Shahi jeera – 1/4 spoon
- cumin seeds – 1/2 spoon (jeera)
- star anise – 1 (chakri pool)
- black cardamoms – 2
- cloves – 6 (laung)
- cinnamon – 3 (dalchini)
- cardamoms – 3 (elachi)
- bay leaves – 2 (tej patta)
- onion slices – 4
- slit green chillies – 4
- ginger & garlic paste – 1 spoon
- tomato slices – 4
- mint leaves – 1 cup (pudina)
- chopped coriander leaves – 1 cup (kotimeera)
- water – (6-7) cups
- salt – 2 spoons(as required)
- lemon juice – 1 1/2 spoon
- Mint leaves – 1 spring
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Wash and soak rice for at least 20 minutes. Drain the rice and set aside.
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Heat a pan over a medium flame add ghee and oil.
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Add all the dry spices 1/4 spoon shahi jeera, 1/2 spoon cumin seeds, 1-star anise, 2 black cardamoms, 6 cloves, 3 cinnamon, 3 cardamoms, 2 bay leaves mix well. Let them splutter.
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Add onion slices and slit green chillies stir well.
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Fry till the onions turn a golden brown colour.
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Add ginger and garlic paste. Tip to avoid burning add a spoon of salt and stir well. This is optional.
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Fry till the raw smell disappears.
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Add tomato slices mix well.
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Close the lid and cook for 2 minutes till it turns little mushy.
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Add mint leaves and chopped coriander leaves mix well.
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Fry for a minute till nice aroma occurs.
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Pour approximately 6-7 cups of water according to the rice stir well. For 1 cup of rice measure 1 1/2 cup of water.
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Add salt by tasting the water. The water should taste a little salty. Adjust the water according to the rice and salt according to the taste.
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When the water gets boiled add drained rice mix well. Let it cook.
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When 3/4 of water is dried add lemon juice mix well.
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Close the lid and let it dum for 15 minutes in a low flame.
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Mix or fluff the rice close and leave the biryani for 5 minutes.
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Take biryani the into serving plate.
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Garnish with fresh mint leaves
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Serve kuska biryani recipe with ghosh ka salan/raita or with any veg curries.
Can use basmati rice or sona masuri rice for kuska biryani recipe.
For 1 cup of rice measure 1 1/2 cup of water.
Adjust the water according to the rice as well as adjust the salt according to the taste.
The exact measurement of water and salt makes our biryani super tasty.
Step by step procedure for plain biryani recipe or kuska biryani:
Soaking rice:
Wash and soak rice for 20 minutes. Drain the rice and set aside.
Preparing kuska biryani:
Heat a pan over a medium flame add ghee and oil.
Add all the dry spices 1/4 spoon shahi jeera, 1/2 spoon cumin seeds, 1 star anise, 2 black cardamon, 6 cloves, 3 cinnamon, 3 cardamom, 2 bay leaves mix well. Let them splutter.
Add onion slices and slit green chillies stir well.
Fry till the onions turn golden brown colour.
Add ginger and garlic paste. Tip to avoid burning add a spoon of salt and stir well.
Fry till the raw smell disappears.
Add tomato slices mix well.
Close the lid and cook for 2 minutes till it turns little mushy.
Add mint leaves and chopped coriander leaves mix well.
Fry for a minute till nice aroma.
Pour 6-7 cups of water according to the rice stir well. For 1 cup of rice measure 1 1/2 cup of water. I have added 1 1/2 cup of extra water at the end of biryani because it is old rice does not cook properly.
Add salt by tasting the water. The water should taste a little salty. Adjust the water according to the rice and salt according to the taste.
Stir well.
Measuring water and salt makes our biryani super tasty carefully add them. Boil the water.
When the water gets boiled add drained rice mix well.
Stir without breaking the rice.
Let it cook.
When 3/4 of water is dried. Carefully mix.
When 3/4 of water is dried add lemon juice.
Close the lid and let it dum for 15 minutes in a low flame.
Mix or fluff the rice. Close and leave the biryani for 5 minutes.
Garnish:
Take biryani the into serving plate garnish with fresh mint leaves. Serve kuska biryani recipe with ghosh ka salan/raita or with any veg curries.
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