Khushka

Khushka, kuska, or Khusqa is a very popular rice recipe in southern Indian restaurants made with lots of spices, rice (usually using basmati) and ghee or cooking oil. Khushka is basically a plain biryani but made with few veggies such as onion and tomatoes. 

Khushka can be made more flavorful by adding ghee, saffron, fried groundnuts, mint leaves, coconut milk and rose water. For non-vegetarian flavor, coconut milk can be substituted with meat stock. 

Khushka is also a common rice recipe in most Hyderabad Muslim households. 

Ingredients

1. Basmati Rice - 1 glass
2. Green chilies - 3
3. Ginger - 1/2 inch
4. Garlic Pods - 5 to 6
5. Ghee - 1 tbsp
6. Cooking oil - 3 tbsp
7. Bay leaf - 2
8. Green cardamom - 2
9. Cinnamon stick - 1, small
10. Cloves - 4
11. Fennel seeds - 1 tsp
12. Onions - 2, sliced
13. Tomato - 1 finely chopped
14. Turmeric powder - 1/2 tsp
15. Red chili powder - 1 tsp
16. Garam masala powder - 1/2 tsp
17. Biryani masala powder - 1 tsp
18. Fresh curd - 1/2 cup
19. Mint leaves - few, chopped
20. Coriander leaves - few, chopped
21. Water - 2 glasses
22. Salt, as per taste

Preparation

1. In a mixing jar, add 3 green chilies, 1/2 ginger and 5 to 6 garlic pods.
2. Grind them coarsely and keep it aside.
3. Take a rice pot, add 3 tbsp of cooking oil.
4. Heat the cooking oil on a low flame.
5. Add 2 green cardamom, 4 cloves, 2 cinnamon sticks, and 2 bay leaves, and sauté them a little.
6. Add 1 tsp of fennel seeds and sauté them a little.
7. Add 2 sliced onions and sauté them for about 2 minutes.
8. Add grinded paste and sauté them well until there is no more raw smell.
9. Add a finely chopped tomatoes and mix them well.
10. Close the pot and cook until the tomatoes are soft and cooked well.
11. Open the lid and give a mix.
12. Add 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder and 1/2 tsp of garam masala powder.
13. Mix them well and sauté them a little on low flame.
14. Add 1/2 cup of fresh curd and mix it well.
15. Add few chopped mint leaves and few chopped coriander leaves.
16. Mix it well.
17. Add 2 glasses of water, salt as per taste and mix it well.
18. Close the pot and cook it for sometime.
19. In the mean time, take a bowl, add a glass of basmati rice and some water.
20. Rinse and wash the rice for 2 times.
21. Keep the washed rice aside.
22. When the water comes to boiling point, add washed basmati rice and mix it well.
23. Add salt as per taste and mix it well.
24. Close the pot and cook it on a medium flame for about 70%.
25. Open the lid and xix it occasionally.
26. When the rice is cooked for about 70%, reduce the flame from medium to low.
27. Close the lid and cook the rice for another 20% on a low flame.
28. When the rick is cooked for about 90%, turn off the flame.
29. Pour a tbsp of ghee if required and give it a mix. Mix it carefully otherwise Kushka become mushy.
30. Close the lid and leave it for 10 minutes. The heat in the pot will cook the rice for last 10%.
31. Open the lid and that’s it. Kushka is ready to be served.

It's a typically a lunch menu, mainly served with masala gray or riata. It can also be had with just pickle, pappad, or sliced onions and lemon. 

It is a perfect combination with vegetarian or non-vegetarian starters or gravy.

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