Top News

• Kuska rice is a popular type of rice in South India
• No meat is used in this
• This rice is prepared using spices and basmati rice

In many restaurants in South India, there is one dish whose aroma attracts us even from afar and it is kuska rice. Simple in appearance, but wonderfully balanced in taste; The aroma of spices, the gentle touch of ghee and the grainy texture of basmati rice all come together to create this dish’s own identity.

The lack of blood will make up for the bit… Homemade pink betta chapati; Attractive in appearance and delicious in taste

The real beauty of Kuska rice is its simplicity. There is no meat in it, yet this rice reminisces the aroma of biryani. Where biryani is heavy, spicy and rich, kuska is light, casual and easy to incorporate into everyday meals. In South India it is often eaten with chutney, korma or plain raita. But its simple, spice-laden flavor is what makes it so special.

Kuska rice is said to have originated from the Khanavali culture. It is believed to have started with making simple rice using the steam and oil of spices released from a large biryani pot. But today Kuska rice is a separate, favorite dish. Light, aromatic and requires the art of keeping every grain of rice loose. Its specialty is less ingredients, less time and still great taste. Let’s find out how easy it is Recipe.

Material

• Basmati rice – 1 cup
• Ghee – 2 tbsp
• Onion – 1 large (finely chopped)
• Ginger-garlic paste – 1 tsp
• Green Chillies – 2 (chopped)
• Bay leaves – 1
• Cinnamon – 1 small piece
• Cloves – 3
• Cardamom – 2
• Cumin – ½ tsp
• Mint – 1 handful
• Coriander – 1 handful
• Salt – as per taste
• Water – 1.75 to 2 cups

Winter Recipe : Protect your body from winter cold, make delicious and hot ‘chicken soup’ at home

action

• For this, first wash the rice and soak it for 20 minutes, this makes the rice loose and grainy.
• Heat ghee in a pan and add aromatic spices bay leaves, cloves, cardamom, cinnamon and cumin seeds and saute until mild aroma.
• Now add thinly sliced ​​onions and saute until golden and slightly crispy. This step determines the depth and color of the crust.
• Then add ginger-garlic paste and green chillies.
• After the ingredients are cooked well, add the soaked rice and saute gently for 1–2 minutes.
• The rice grains are covered with a light layer of ghee and spices.
• Now add water and salt to taste. Top with mint and coriander. This gives the rice a fresh aroma.
• Steam the rice for 15-20 minutes on low flame.
• Finally turn off the heat and serve the rice after 5 minutes.
• This kuska rice goes great with plain raita or korma. Its mild flavor goes well with any gravy, chicken, cheese or egg dish.