South Indian Kuska Biryani

Place a thick-bottomed pan or pressure cooker on medium heat. Add the cooking oil and ghee together.

Add the sliced onions and fry them until they turn golden brown. Do not burn them.

Add ginger garlic paste and sauté for a minute until the raw aroma completely disappears.

Toss in the tomatoes, slit green chillies, mint leaves, and fresh coriander. Cook until the tomatoes turn soft and mushy.

Lower the flame and stir in the whisked curd, biryani masala, red chilli powder, and salt. Mix well until oil begins to separate from the masala base.

Pour in the measured water and bring the mixture to a rolling boil.

Drain the soaked basmati rice and add it to the boiling liquid. Gently mix once.

Cook uncovered on medium-high heat until the water level drops and sits parallel to the rice grains.

Seal the pot tightly with a lid (using foil or a heavy weight to lock the steam) and cook on the lowest possible heat for 12-15 minutes.

12–15 min

Turn off the heat. Rest for 10 minutes, then fluff gently with a flat spatula before serving.

10 min