Khuska Pulao Recipe | Khuska Biryani | Vegetable Khuska | How to make Khuska
Prep Time5 Mins
Cook Time20 Mins
Resting Time10 Mins
Total Time25 Mins
cup Basmati Rice (Soaked for an hour)
Onions – Chopped Medium size
Sliced Green Chillies
bunch Mint leaves
bunch Coriander Leaves
Inch Cinnamon Stick
Nutmeg – Tiny piece
tsp Cumin Seeds
tsp Saunf/Fennel Seeds
tsp Ginger Garlic Paste
tsp Mirchi Powder
tsp Garam Masala
Melt Ghee in a pressure cooker and add Cardamoms, Cloves, Cinnamon, Star Anise, Nutmeg and Biryani Leaf and fry.
Add Cumin Seeds and Saunf. Then add Onions and Green Chillies and fry well.
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.
Add ½ Cup non-sour whisked Curds and mix well and cook until the Ghee comes to the surface.
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.
Add one cup of water, let the Rice cook on high flame till one whistle, switch off and leave it for 20 minutes.
After 20 minutes, take the lid off and turn over the Rice from the bottom with a flat spoon. And fragrant Khuska is ready.
Khuska can be eaten with Raita, Masala Curry or with any non-veg Curry.