Kuska Biryani a Treat at Parties
Elevate your party menu with the aromatic and flavor-packed 'Kuska Biryani,' a simple yet indulgent dish that shines as the centerpiece of your spread. This vegetarian biryani skips the meat but doesn't skimp on flavor, featuring perfectly cooked basmati rice infused with the richness of ghee, warm whole spices like cinnamon and star anise, and fresh ingredients like mint and coriander leaves. The delicate balance of spices, yogurt, and vibrant herbs creates a fragrant and well-rounded dish that's both comforting and impressive. Ready in under an hour with minimal effort, Kuska Biryani pairs beautifully with cooling raita or spicy curry, making it the ultimate crowd-pleaser for gatherings and festive occasions. Whether you're hosting a grand celebration or a cozy get-together, this minimally spiced biryani is sure to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 tablespoons Ghee (clarified butter)
- 2 tablespoons Cooking oil
- 2 large Onions, thinly sliced
- 3 pieces Green chilies, slit
- 1 tablespoon Ginger-garlic paste
- 0.5 cup Mint leaves, chopped
- 0.25 cup Coriander leaves, chopped
- 1 2-inch piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Green cardamom
- 1 piece Bay leaf
- 1 piece Star anise
- 1 teaspoon Cumin seeds
- 0.5 cup Yogurt
- 3.5 cups Water
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
Instructions
Wash the basmati rice thoroughly under running water and soak it in water for 20 minutes. Drain and set aside.
In a large heavy-bottomed pot, heat the ghee and cooking oil on medium heat.
Add the cinnamon stick, cloves, green cardamom, bay leaf, star anise, and cumin seeds. Sauté for 30 seconds until aromatic.
Add the thinly sliced onions and cook until they turn golden brown, stirring occasionally.
Stir in the slit green chilies and ginger-garlic paste. Sauté until the raw smell disappears, about 1-2 minutes.
Add the chopped mint leaves and coriander leaves. Cook for another minute until they wilt down.
Mix in the yogurt, turmeric powder, red chili powder, and salt. Stir well to combine.
Pour in the 3.5 cups of water and bring it to a boil.
Once the water boils, add the soaked and drained basmati rice. Stir gently to ensure even distribution.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
Turn off the heat and let the biryani rest for 5 minutes without lifting the lid.
Fluff the Kuska Biryani gently with a fork, being careful not to break the rice grains.
Serve hot with raita, curry, or any side dish of your choice. Enjoy!
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 30.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 964 mg | 74% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2198 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
