Tamil Nadu

Kuska

Name: Kuska
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 1/2 cups seeraga samba rice; 1 large sliced onion; 2 medium chopped tomato; 1 1/2 tbsp ginger garlic paste; 3 slit green chilli; a handful mint leaves; a handful coriander leaves (cilantro); 1/4 cup curd (plain yogurt, natural yoghurt); 1 tsp red chilli powder (indian red chili powder); 1 tsp garam masala; Whole spices, cinnamon, cloves, cardamom, bay leaf; 2 tbsp cooking oil (vegetable oil); 1 tbsp ghee; 2 1/2 cups water; Salt, to taste

All the biryani masala, none of the meat. Chennai's favourite 'plain biryani'.

40 minTime

7 gProtein each

mediumSpice

0.3hPlan ahead. Soak for 0.3 hours first; the 40 minutes come after.

Plain biryani1 chapter · 1 min read

Make it your way

Grandma's waySeeraga samba rice and a meat style biryani masala.

The original

412kcalsame

7 gproteinsame

3 gfibresame

40minutessame

Kuska as Chennai biryani shops make it.

Per serving, worked out from the ingredient table.

Ingredients

Seeraga samba rice1½ cups

Onion1 large, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Green chilli3, slit

Mint leavesa handful

Coriander leaves (cilantro)a handful

Curd (plain yogurt, natural yoghurt)¼ cup

Red chilli powder (indian red chili powder)1 tsp

Garam masala1 tsp

Whole spicescinnamon, cloves, cardamom, bay leaf

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Water2½ cups

Saltto taste

Method

4 steps

1Soak rice 20 minutes. Heat oil and ghee in a cooker and fry whole spices and onions until golden.
2Add ginger garlic paste and green chillies, then tomatoes, mint, coriander, chilli powder and garam masala. Cook until mushy.
3Add curd and stir 2 minutes, then add water and salt and bring to a boil. Add drained rice.
4Pressure cook for 1 whistle on medium, then turn off and rest until the pressure drops. Fluff gently.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Kuska

All the biryani masala, none of the meat. Chennai's favourite 'plain biryani'.

40 minTime

7 gProtein each

mediumSpice

0.3hPlan ahead. Soak for 0.3 hours first; the 40 minutes come after.

Plain biryani1 chapter · 1 min read

Make it your way

Grandma's waySeeraga samba rice and a meat style biryani masala.

The original

412kcalsame

7 gproteinsame

3 gfibresame

40minutessame

Kuska as Chennai biryani shops make it.

Per serving, worked out from the ingredient table.

Ingredients

Seeraga samba rice1½ cups

Onion1 large, sliced

Tomato2 medium, chopped

Ginger garlic paste1½ tbsp

Green chilli3, slit

Mint leavesa handful

Coriander leaves (cilantro)a handful

Curd (plain yogurt, natural yoghurt)¼ cup

Red chilli powder (indian red chili powder)1 tsp

Garam masala1 tsp

Whole spicescinnamon, cloves, cardamom, bay leaf

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Water2½ cups

Saltto taste

Method

4 steps

1Soak rice 20 minutes. Heat oil and ghee in a cooker and fry whole spices and onions until golden.
2Add ginger garlic paste and green chillies, then tomatoes, mint, coriander, chilli powder and garam masala. Cook until mushy.
3Add curd and stir 2 minutes, then add water and salt and bring to a boil. Add drained rice.
4Pressure cook for 1 whistle on medium, then turn off and rest until the pressure drops. Fluff gently.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kuska

Make it your way

Ingredients

Method

Kuska

Make it your way

Ingredients

Method

Make it a meal