Egg Khushka Biryani





Khushka / kuska / khusqa is a popular South Indian rice recipe which is very easy and flavorful. It is actually a plain rice which is very similar to ghee rice. Kuska or this plain rice is usually served along with kebab or vegetable korma or any other non veg curries. Here am sharing the recipe of egg biryani or egg kuska biryani recipe which is paired with crispy fried chicken. Moreover, in this video we will learn how to make biryani or rice in a pressure cooker. For making kuska rice, i used basmati rice only. But you can also use sella rice or kabsa rice instead of basmati rice. And be careful, the cooking time for basmati rice and sella rice varies. A good alternative for plain steamed rice. So kindly watch the video and drop your feedback.









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Ingredients

Egg - 3 nos

Basmati rice - 3 cups

Onion - a small piece, sliced

Curd - 2 tbsp

Ghee - 1 tsp

Oil

Salt









For making paste

Onion - 1, sliced

Tomato - 1, sliced

Garlic - 5 cloves

Ginger - a small pieces, sliced

Green chilies - 5 nos

Coriander leaves chopped

Cardamom - 5 nos

Cinnamon stick - a small pieces

Cloves - 4 nos

Shahi jeera - half tsp

Cumin seed - quarter tsp

Fennel seed - quarter tsp

Chili powder - 1 tsp

Turmeric powder - half tsp

Coriander powder - 1 tsp

Salt as required

Oil





Preparation





Here is the video for Kuska biryani

Boil the eggs in a pan and set this aside.

Wash and Soak the rice in water for 15 minutes. Then drain it and set aside.

Heat a pressure cooker and add oil. Saute all those ingredients given under for making paste. Once it is done, transfer it to a plate. Allow it to cool and then make a thick paste.

Again heat the pressure cooker. Add 2 tbsp oil and 1 tsp ghee together. Saute the onion sliced. Once onion turns golden, add the ground paste. Add salt and then add the curd. Combine very well.

Finally add the hard boiled eggs and mix well.

To this, pour 4.5 cups of water. That is for 1 cup of rice we are using 1.5 cups of water, if we are cooking in pressure cooker.

Once the water starts to boil, add the drained rice and pressure it over a low flame.

Switch off the flame just before the first whistle starts.

Then let it set aside for 15 minutes. After that open the lid and give a nice mix.

Egg kuska is ready. I served it along with chicken fry and condiments.







