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 25 Mins
  • Servings 3

Ingredients

  • 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

Instructions

  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.