Khushka Biryani-Vegetarian Recipe

Khushka Biryani-Vegetarian Recipe
Recipe type: Vegetarian
Cuisine: Andra Pradesh
Serves: 3
A quick guide explaining preparation of Khushka Biryani
  • Basmati rice 2 Cup
  • Coconut milk 2 Cup
  • Water 1-1/2 Cup
  • Yogurt/curd ½ Cup
  • Ghee (for toasting) 1 tbsp
  • Onion (cut lengthwise) 3 Pieces
  • Green chilli (slit open) 6 Pieces
  • Tomato (big dices) 1 Pieces
  • Ginger garlic paste 2 tsp
  • Mint leaves (chopped for garnishing) 5 stks
  • Coriander leaves (chopped) 5 stks
  • Curry leaves 5 Pieces
  • Bay leaf 3 Pieces
  • Cloves (karambu) 5 Pieces
  • Cardamon 3 Pieces
  • Cinnamon stick (small) 3 Pieces
  • Kapok buds (marathi moggu) 3 Pieces
  • Star anise (whole shell) 1 Pieces
  • Cumin seeds 1 tsp
  • Fennel seeds 1 tsp
  • Oil 3 tsp
  • Ghee (for sauteing) 2 tsp
  • Orange food colour 3 Pinch
  • Ghee (for mixing) 2 tbsp
  • Salt (or to taste) 2 tsp
  1. Prepare the Rice: This is one step which is important to keep the rice grainy and separated like shown and also helps to make it more flavourful and aromatic. Wash basmati rice, drain excess water by placing them in a colander. Now spread the rice over a kitchen towel and gently pat dry. Now heat 1 tbsp (table-1) in a pan, add the rice and fry for 3 to 4 minutes over low flame. After frying it will look shinny and toasted. Transfer the content to the rice cooker bowl and keep aside. This step is not a must but if followed will yield good results.
  2. Making the curry: Heat oil and ghee in a pan, toast bay leaves, curry leaves, cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, kapok buds, star anise and fennel seeds. Add the chopped coriander leaves, mint leaves and green chili, fry till they turn crisp. Add the onions and fry till translucent (do not brown them too much), add ginger garlic paste, tomatoes and cook for few minutes. Add salt and switch off.
  3. Cooking the prepared rice: Now its up to you to make a choice. You can either cook stove top in pan (dum) or rice cooker or pressure cooker. Whatever may be the method you choose the proportion still stays the same. {For 2 cups raw rice : its 4 cups liquid (my case its 2 cup coconut milk + ½ cup yogurt + 1 and ½ cup water) } pressure cooking takes 2 whistles, stove top dum version takes about 30 minutes approx. Mine is cooked in electric rice cooker. Combine prepared rice with beat on yogurt, coconut milk, water and sauteed curry. When done, open drizzle with ghee, mix orange colour in little water or milk and sprinkle over the rice. Now transfer the content to a tray, gentle mix or separate the grains to toss the colored rice with plain and serve with spicy kurma or brinjal chops.
Hyderabad Khushka is usually made with Basmati rice, Tamilian style is made with Seeraga Samba rice or Sirumani arisi.


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