Biryani Rice/Khushka

Every day in a week must be reserved for making biryani. And when you don’t want to have a heavy meal of biryani then just make the khushka. That’s what my principle says. Known as khuska or biryani rice this wonderful aromatic and flavorful rice can be accompanied with any side dish.

Usually for making khushka, the long grain Basmati is preferred. It’s an easy recipe and a fast method for unannounced guests.

It can be prepared by two methods:

• First one as a one-pot meal, where the spices are fried and the rice is cooked in the same pot with a known amount of water.
• The second method and this recipe is about boiling the rice and discarding the water. In this method, different types of whole spices are added to boiling water and the rice cooked al dente or firm to the bite. Once the water from the rice is drained, the rice is put back into the pot and topped with oil, coriander leaves, mint leaves, and fried onion mixture. It is then kept for “dum” or steamed. Using of saffron milk, or artificial color is your choice.

I personally do not go for too much of whole spices like star anise and mace. Nevertheless you can try that too. The flavor of fried onions and coriander is what makes the khushka so good.

This recipe serves 4 people. One serving of this recipe provides approximately 320.6 Calories.

Here is what you’ll need:

1 cup sella basmati rice/ white basmati/ or any long grain basmati

2 tbsp fried onions

2 tbsp coriander leaves (Dhaniya)

1 tbsp mint (optional) (Pudina)

3 cardamom (Elaichi)

3 cloves (Lavang)

1 cinnamon stick (Dalchini)

1 bay leaf/ tej patta

Saffron soaked in milk/ Artificial food color (optional)

4 tbsp oil

Salt as required

Method:

1. Wash the rice thoroughly and let it soak for 1 hour.
2. Drain the water from the soaked rice.
3. Boil water in a large pot with required amount of salt.
4. Add the cardamom, cloves, cinnamon and bay leaf.
5. Only when the water comes to a rolling boil add the rice and keep the flame on medium high.
6. Once the rice is al dente, drain all the water out and put the rice back into the pot.
7. Pour the oil and garnish with coriander leaves, mint leaves, and fried onions.
8. Keep it on a very low flame for 5 mins or till steamed.
9. Serve hot with raita or chutney of your choice.

Recipe by Zohra Sada