Millet Kuska / Biryani without vegetables

Millet Kuska

Millet Kuska / Biryani without vegetables

Kuska is a plain biryani originating from Tamil Nadu and Andhra cuisine. True to its name, this biryani is simple and uses only rice and spices and no vegetables or meat. But in Millet Kuska I have tweaked the traditional recipe by substituting Millets with rice. The word Kuska comes from urdu word Kushk which means dry /plain / simple. 

Because it uses no vegetables, it saves the labour of chopping and hence is easy to make. As a result, when you run out of vegetables and still want to eat a Biryani, this would certainly satisfy your need.

As usual, I tried it with Kodo millet instead of rice and it came out tasty, flavourful and simple. However I recommend any millet or rice as you wish. 

Serve Kuska with Hyderabadi Mirchi ka salan

 

Millet Kuska

Prep Time5 mins
Cook Time10 mins
soaking time15 mins
Total Time15 mins
Course: Main Course
Cuisine: Andhra pradesh, Tamil Nadu
Servings: 6 people
Author: Rama G

Ingredients

  • 1/2 cup Kodo Millet (soaked for 15 minutes)
  • 1 tsp oil
  • 1 bay leaves
  • 4 cloves
  • 1 stick cinnamon
  • 4 cardmoms
  • 2 star anise
  • 1 onion sliced
  • 2 tsp ginger garlic paste
  • 1 tomato chopped
  • 1/2 tsp chilli powder
  • 1/2 tsp biryani masala / garam masala
  • 1/4 cup groundnut curd
  • 3/4 cup water
  • salt to taste
  • 2 tbsp each mint leavs and coriander leaves finely chopped

Instructions

  • Heat oil in a heavy bottomed pan / pressure cooker.
  • Add bay leaves, cloves, cinnamon and star anise.
  • Add onion and sauté till onion becomes brown.
  • Add ginger garlic paste and sauté further.
  • Add tomatoes, chilli powder, garam masala powder and sauté till it becomes a paste.
  • Add curd and sauté further till everything becomes a paste.
  • Drain the millet, add to the paste and mix well adding salt.
  • Add mint and coriander leaves and mix.
  • Add water and cook on slow fire till water is absorbed and the millets are cooked. 
  • If you are using pressure cooker, close the cooker and cook for 2 whistles. Let pressure settle. Open the cooker and fluff the millet. 

Notes

  1. I have used Kodo millet. You can use any millet of your choice.
  2. Adjust the water according to the quality of millet.
  3. Being dairy free I have used groundnut curd. However, if you are not a vegan, you can use normal dairy curd.
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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy