Yes there is such a thing as plain Biryani. It is also variously known as Kuska/Khushka/Khushqa.
This rice is so flavourful and goes well with a variety of gravies,both veg and non- veg.
Ingredients:
For the Rice
Long grain Basmati rice – 1 kg
Oil – 1 tsp
Biriyani Masala Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp (optional)
Water – as required
Salt – to taste
Thinly sliced Onions – 2 medium sized fry until brown but not burnt
For the Biryani Masala Gravy:
Green onions chopped
Grated Tomatoes – 2 large
Green Chillies – 2
Cinnamon – 1″ piece
Cloves – 4
Cardamom – 4 pods
Fennel Seeds – 1/2 tsp
Bay leaves – 2
Cilantro (Dhania) chopped – 2 bunches
Mint leaves, chopped – 1 bunch – mix with cilantro
Fresh Ginger Garlic Paste – 2 tbsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Home Made Biriyani Masala Powder – 1 to 2 tsp
Chicken/beef or fish masala 2 Tbsp
Yogurt – 1 Cup
Lemon Juice – 2 tbsp
Salt- to taste
Ghee/Cooking oil – As required
Method:
Soak rice in water for around 45 minutes to 1 hour.
Bring around 8-10 cups of water to a boil. Reduce heat to medium and add the soaked and drained rice to the boiling water along with salt to taste, 1/2 tsp biryani masala, 1/2 tsp turmeric powder and 1 tsp oil. Cover and cook for around 8-10 minutes checking the rice occasionally. Remove from heat and drain excess water when each grain is separate and 80 to 90% cooked but not fully cooked.
Biriani masala gravy
As you boil rice, heat a big non stick pan or wok and add 3 tablespoons of oil or ghee. (Ghee works very well here and I highly recommend it for this dish)
If using nuts and dried fruits; fry cashews, almonds, raisins etc. until the cashews are lightly brown and the raisins become plump. Drain and keep aside.
Throw in fennel seeds, cinnamon, cardamom, bay leaves and cloves. Saute for 2 minutes.
Then add the green onions and sauté, add the green chillies, half of the chopped cilantro and mint leaves. Continue sauteing until the onions begin to brown.
Next, add the chopped tomatoes and cook till the tomatoes are fully cooked and mashed.
Add the ginger and garlic paste and fry for a few minutes until the raw smell disappears.
Reduce heat and add 1 tsp of biryani masala powder, 2 tbsp Fish masala powder, 1 tsp chilli powder and 1/2 tsp turmeric and saute for a minute.
Use a fork to whisk 1 cup of yogurt and add it to the pan along with salt and mix well. Allow it to simmer for a while. Don’t forget to check on the rice so that it doesn’t over cook
Cover and cook on medium heat for around 10 minutes. Remove from heat and keep the masala gravy aside.
Apply some ghee or oil on a large sufuria . Layer it with the cooked rice and the onion-tomato masala gravy alternatively. Sprinkle lemon juice in between.
Cover with an aluminum foil and bake for 25-30 minutes. You can also cook on the stove top,first on high heat for 5 minutes then low heat for 20-25 minutes
Garnish with fried nuts and dried fruits if using, I used the remaining cilantro and mint as well as the browned onions.
Serve this yummy Plain Biriyani with any vegetarian or non-vegetarian side dish, boiled eggs.
We ate this with the Parrot Fish Biryani
GOOD EATS|GOOD LIVING 