Kuskha (Plain biryani)

Kuskha is also know as plain biryani. mainly originated in south India. I have prepared Tamil Nadu style kuskha. very simple to make. time duration 45 minutes.

Ingredients

Jeeraga samba rice - 2 cups

Tomato puree - 1 medium sized ( 100 gm)

Onion - 2 medium sized (100 gm)

Mint leaves - Hand full( half cup)

Coriander leaves - hand full

Red chilly powder - 1 teaspoon

Masala paste - 2 tablespoon

Lemon juice - 2 tablespoon ( half lemon)

Oil - 1/2 cup ( 100 gm)

Ghee - 1 teaspoon

Ingredients for masala paste

Cinnamon -1 inch

Cloves - 6 nos

Cardamon - 5 nos

Ginger - 1/2 inch

Garlic - 1 pod (medium sized)

Onion - small piece ( optional)

Preparation

Soak the rice for 1 hour.

Heat oil in the pan, Add chopped onion, saute it till onions are attain golden stage.

Add masala paste saute it continuously for 2 to 3 minutes.

Add tomato puree, mix it well till oil comes out.

Add 1 teaspoon of chilly powder and salt, saute it for few minutes.(adjust spices according your taste).

you can also add 3 green chilly.

Add coriander and mint leaves.

Now add four cups of water (2:4). Let bring it to boil. (You can also use chicken stocks).check the salt.

Add Soaked rice, cook it for 7 minutes.

Finally add half lemon juice and 1 teaspoon of ghee mix it.

Water and rice get bonded.

Cover the rice with aluminium foil and close with lid tightly leave for 30 minutes.

serve it.

Goes well with chicken curry, mutton curry, shorba etc...

Comments

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along...

jennicooks

Search This Blog