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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)
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