Pressure cooker Instant plain kuska recipe

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Pressure cooker Instant plain kuska recipe

learn how to make kuska at home and pressure cooker. Indian hotels makes different types of kuska recipes. kushka can be eaten with veg or non veg curries. best better when served with your favorite curry. normally kuska is served with raita and different types of non veg recipes. in this video you will learn a simple and delicious kushka recipe.

Pressure cooker Instant plain kuska recipe

Pressure cooker Instant plain kuska recipe in kannada

learn how to make kuska at home and pressure cooker. Indian hotels makes different types of kuska recipes. kushka can be eaten with veg or non veg curries. best better when served with your favorite curry. normally kuska is served with raita and different types of non veg recipes. in this video you will learn a simple and delicious kushka recipe.

Course dinner, lunch, lunch box, Rice
Cuisine Indian
Keyword kuska, plain kuska, simple kuska recipe

Ingredients

  • 2 Bay leaves
  • 2 star anise
  • 2 cardamon
  • 4 cloves
  • 2 cinnamon
  • 3 tbsp oil
  • 2 tbsp ghee
  • 2 medium size onions sliced
  • 2 medium size tomatoes chopped
  • 5 garlic cloves
  • 1 tbsp red chili powder
  • 1 tbsp fennel
  • 1 inch ginger
  • 1 tbsp garam masala
  • 2 green chilies
  • 1/2 tbsp turmeric powder
  • 1/4 cup curd
  • 1/4 cup coriander leaves chopped
  • 1/4 cup mint leaves chopped
  • 1 cup/glass basmati rice
  • salt to taste

Instructions

  1. Take a bowl and add 1 glass of rice and wash it neatly with water. Soak it in water for 30 minutes.

  2. Take a blender and add ginger, garlic, green chilies. Make a paste.

  3. In a cooker, add the ghee and oil. After heating, add all the spices and fennel. fry for 30 seconds. Add the chopped onion, mix well and continue frying on medium flame till the onions turn golden brown in color.

  4. Now add the masala (step 1) and cook until the raw smell disappears. Then add turmeric powder, red chili powder, garam masala powder and mix well. Add the chopped tomato and cook on medium flame until it release water and become a nice paste. Now add the curd and give it a mix again.

  5. Finally, add the basmati rice without water and mix well. Add 1.5 glass of water and add chopped coriander and mint leaves, salt to taste and combine well. After a single boil, close the lid and wait for one whistle.

  6. After cooling, open the lid to mix well once and serve hot with chicken gravy.


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