Step 1

Wash and soak 1 cup of basmati rice for 30 minutes.

Step 2

In a kadai, heat 2 tbsp of oil, when oil is hot add cloves, cinnamon and cardamom

Step 3

Saute for a few seconds, then add ginger, garlic and green chillies.

Step 4

Add onions and saute until it turns transparent. Add needed salt.

Step 5

Add tomato, mint leaves, coriander leaves and saute until tomato turns soft.

Step 6

Once tomato turns soft, turn off the heat. Leave it to cool.

Step 7

Once it cools, grind it to a smooth paste. Our masala paste for making kuska rice is ready.

Step 8

Heat 2 tbsp oil + 1 tsp ghee in a cooker or any container.

Step 9

When oil is hot, add fennel seeds, star anise and 1 bay leaf. When fennel seeds sizzle, add 1 onion chopped lengthwise.

Step 10

Saute until onion turn golden brown.

Step 11

Add 1/2 a tomato, 1/4 tsp turmeric powder, a tsp of chilli powder, biryani masala powder, fistful of coriander and mint leaves and cook until tomatoes turn soft.

Step 12

Then add the paste we prepared and mix well.

Step 13

Lower the heat and add 2 tbsp of thick curd. Saute for few seconds.

Step 14

Add 2 cups of hot water. Check for salt by tasting the water. It should be slightly salty. If needed, add at this stage.

Step 15

Once water starts to boil, add the soaked and drained rice.

Step 16

Pressure cook on medium heat for 2 whistles.

Step 17

Once pressure subsides, open the cooker and fluff the rice with a fork. Let it sit for 5 minutes.

Step 18

Then enjoy it piping hot with any pachadi/raita or papads or chips.