Biryani Rice (Kuska Rice)
Ingredients
- 2 cups Basmati Rice
- 3.5 cups Water
- 2/2.5 tbs Oil
- ½ cup sliced Onion
- 1 tbs Ginger-Garlic Paste
- ½ cup chopped Tomato
- Salt
- Handful Mint
- ¼ cup Curd
- 1 Bay Leaf
- 4 to 6 Cloves
- 4 to 6 Green Cardamoms
- 1 Star Anise
- 1/2 tbs Shahi Jeera
- 1 Strand Mace
- 1 Cinnamon
- 1/4 tbs Everest Turmeric Powder
- ½ to ¾ tbs Everest Red Chilli Powder
- 1 to 1.5 tbs Everest Masala Shahi Biryani
Instructions
- Rinse and soak biryani rice for 20 mins. Drain water completely and set aside.
- Heat a pressure cooker or a heavy bottom pan with oil. Add spices and fry till they turn fragrant.
- Add onions and ginger-garlic paste
- Add tomato, curd, Everest Red Chilli Powder, mint, coriander, salt, Everest Turmeric Powder and Everest Shahi Biryani Masala
- Fry till tomatoes turn mushy, the mixture begins to leave the oil as well.
- Pour water and bring water to a boil, adjust the salt.
- Cover the pressure cooker with the lid and cook on a low flame for 3 to 5 mins. Do not let the cooker whistle. (if using normal rice, let it whistle once)
- Let the pressure go off.
- Serve hot and delicious Biryani Rice (Kuska Rice)
