Khuska Pulao Recipe | Khuska Biryani | Vegetable Khuska | How to make Khuska

35 mins Main Course

Khuska Pulao Recipe | Khuska Biryani | Vegetable Khuska | How to make Khuska?- Khuska is a very famous recipe from Rayalaseema and Tamil Nadu. It is a must in any function. But it is also sold on small carts by the roadside. Khuska is tasty when accompanied by non-veg Curries and Raita. The same Khuska has a non-veg variant as well.

Stop searching for special weekend recipes and make this Khuska Rice and cool Raita. Your weekend would be a thoroughly satisfying experience.

This Khuska Rice is a variant of Tomato Rice but tastes and smells different.

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Basmati Rice:

• I have used Basmati Rice, But you can use Sona Masoori rice as well.

• Whatever the Rice, it needs to be soaked for 1 hour

• If you are using Basmati Rice, then it is enough to add 1 cup water per cup of Rice. The Rice comes out fluffy if you cook on high flame till just one whistle.

• If it is Sona Masoori Rice, then add 1 3/4th cup of Water per cup of Rice and cook for until 2 whistles – one whistle on high flame and another on medium flame.

• If you follow my instructions of soaking the Rice, then Khuska is fluffy; otherwise it becomes a soft lump.

• Whichever Rice you use, mix slowly taking care that the grain doesn’t break. Then Khuska comes out fluffy and nice.


• Khuska is tasty if you use country Tomatoes. If you use hybrid ones, add the juice of half a Lemon.

Nutmeg and Star Anise:

• Nutmeg and Star Anise add a great flavour to Khuska.

Khuska Pulao Recipe | Khuska Biryani | Vegetable Khuska | How to make Khuska - Recipe Video

Khuska Pulao Recipe | Khuska Biryani | Vegetable Khuska | How to make Khuska

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Resting Time 10 mins
  • Total Time 35 mins
  • Servings 3


  • 1 cup Basmati Rice (Soaked for an hour)
  • 1/2 cup Ghee
  • Onions – Chopped Medium size
  • 3 Sliced Green Chillies
  • 2 Ripe Tomatoes
  • 1/2 bunch Mint leaves
  • 1/2 bunch Coriander Leaves
  • 1/2 cup Curd
  • 4 Cardamoms
  • 4 Cloves
  • 1 Inch Cinnamon Stick
  • 1 Star Anise
  • Nutmeg – Tiny piece
  • 1 Biryani leaf
  • 1 tsp Cumin Seeds
  • 1 tsp Saunf/Fennel Seeds
  • Salt
  • 1 tsp Ginger Garlic Paste
  • 1/4 spoon Turmeric
  • 1 tsp Mirchi Powder
  • 1/2 tsp Garam Masala
  • 1 cup Water


  1. Melt Ghee in a pressure cooker and add Cardamoms, Cloves, Cinnamon, Star Anise, Nutmeg and Biryani Leaf and fry.
  2. Add Cumin Seeds and Saunf. Then add Onions and Green Chillies and fry well.
  3. Fry Ginger Garlic paste and add diced ripe Tomatoes, Turmeric, Salt, Mirchi Powder, Garam Masala and cook slowly until the Tomatoes turn into a pulp.
  4. Add ½ Cup non-sour whisked Curds and mix well and cook until the Ghee comes to the surface.
  5. When the Ghee comes to the surface, add Coriander and Mint leaves and mix well. Then add the Basmati Rice, soaked for an hour in Water, and blend on high flame for a minute, taking care to see that the grain does not break.
  6. Add one cup of water, let the Rice cook on high flame till one whistle, switch off and leave it for 20 minutes.
  7. After 20 minutes, take the lid off and turn over the Rice from the bottom with a flat spoon. And fragrant Khuska is ready.
  8. Khuska can be eaten with Raita, Masala Curry or with any non-veg Curry.

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