Kuska recipe: Kuska is a plain biryani recipe made with chicken or goat stock. I have given the recipe for chicken kuska. Similarly, we could make goat kuska as well. The only difference is mutton cooks for a long time so, it needs more water to cook. I usually make pichi potta chicken or pepper chicken fry with the chicken pieces used to make chicken kuska stock. Please chicken the recipe for pichi potta chicken and pepper chicken fry.

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Ingredients :

Kuska Rice:

• 30 to 50 grams thick curd
• 500 grams of basmati rice
• 400 grams onion-sliced
• 200 grams country tomato sliced
• 160 ml of oil
• 2 tsp of salt
• 1.5 tsp of red chili powder
• one handful of mint leaves- chopped
•  half handful of coriander leaves – chopped
• 2 tsp of ghee
• 1- bay leaf
• 5- green cardamom
• 1/2 to 1 cup of rice boiled water

Kuska Masala:

• 50 grams of ginger
• 50 grams of garlic
• 1 tsp of fennel seeds
• 4-cinnamon sticks(2 cm each)
• 5 – cloves
• 5 – green chili

Chicken stock:

• 3 tsp of oil
• kuska masala
• 2 cups of water
• 1 tsp of salt
• 1/4 tsp of turmeric powder

Procedure :

step 1:

Wash the basmati rice under the running water for a couple of times and then soak it in the water for 45 minutes

Step 2: 

Grind all the ingredients for kuska masala until well combined. While grinding if required little, add water.

Step 3: Chicken stock/Kuska stock

1. In a 5-liter saucepan, add 3 tsp of oil and when the oil is hot, add the ground kuska masala, saute for 2 minutes. Then, add the chicken, a tsp of salt to the chicken and saute for 3 minutes. Pour 2 cups of water mix well and cover the pot. Let the chicken cook for 30 minutes on medium-low heat.
2. Thirty minutes later, make sure chicken is well cooked and turn off the off. Leave about half a cup of chicken stock and drain the rest of the chicken stock to a bowl. Keep the stock and chicken aside.

Step 4: Kuska gravy

1. In a five liter-pot heat the oil and when the oil is hot fry the cardamom and bay leaf for a second followed by the onion until golden brown. 
2. Saute the sliced tomato until mushy and, the oil separates. Season the kuska gravy with red chili powder and 2 tsp of salt.
3. Add the mint and coriander leaves and saute for few minutes. Add the curd saute for 3 minutes then pour the kuska stock mix well and turn off the stove. Keep aside the kuska gravy.

Step 5: Semi cook the basmati rice:

1. Fill a five-liter pot with water and bring it to boil. Season the water with some salt the water should be little salty to taste.
2. Once the water boils, drain the soaked rice and carefully, add the rice to the boiling water. Mix well let the rice cook for 7 to 10 minutes over high heat. 
3. If you see the edges of the rice become transparent, turn off the stove and drain the water. Reserve a cup of rice boiled water. 

Step 6:

1. Turn on the kuska gravy, add the lime juice and then the semi-cooked rice gently mix until each grain of rice is well coated with the kuska gravy. If you feel the kuska needs more water then, you could add the reserved rice boiled water.
2. Seal the pot with an aluminum foil and put the lid on. To make sure steam is not escaping on the side, place a heavy object on top of the biryani pot. 
3. Reduce the heat to medium-low and let the kuska cook for 45 minutes or so. 
4. After 45 minutes, turn off the stove. Let the kuska rest for ten more minutes and serve the chicken kuska with salna/raita/pepper chicken fry/chicken 65.

Summary

Recipe Name

Kuska recipe

Author

Swaana

Date

2019-09-25

Prep Time

30M

Cook Time

60M

Total Time

90M