Kuska

If you’re someone who loves the aroma of biryani but isn’t always in the mood for meat, Kuska is your go-to dish. Light, fragrant, and packed with layers of masala flavor, this is a South Indian classic that lets the rice shine on its own. Every spoonful is rich with the essence of ghee, spices, herbs, and that unique Seeraga Samba rice texture.

Unlike typical biryanis that are built around proteins, kuska is a celebration of the base itself — where the masala isn’t overshadowed, but rather balanced with delicate rice, making it a fantastic standalone meal or the perfect canvas to pair with kurmas, gravies, or raitas.

Origins of Kuska – More Than Just a “Plain Biryani”

Kuska traces its roots to Tamil Nadu and parts of Andhra cuisine. It’s often mistaken for a side dish or “biryani without meat,” but in reality, it’s a traditional delicacy on its own. In roadside dhabas or during festive gatherings, a pot of steaming kuska is just as loved as its meat-laden counterpart. The use of seeraga samba rice is what sets it apart — it’s small, aromatic, and clings to the masala beautifully.

Why Kuska Works — Flavourful, Light & Budget-Friendly

Kuska is ideal for days when you’re craving the richness of biryani without the heaviness of meat. It’s:

• Quick to make
• Budget-friendly
• A great base for other side dishes
• Mild enough for kids, customizable for spice lovers
• Perfect for bulk cooking and meal prep

It’s the kind of dish that lets your chutneys and curries shine, yet is so satisfying that you could eat it solo with just some raita.

Ingredients — Building Layers of Flavour

• Seeraga Samba Rice – This is the soul of kuska. It absorbs flavor better than basmati and gives that signature South Indian biryani aroma.
• Whole Spices – Cinnamon, cloves, cardamom, star anise, kapok buds (marathi mokku), bay leaf, mace, stone flower — these are what make kuska more than just “rice with masala.”
• Tomatoes and Onions – They build the gravy base, adding both sweetness and tang.
• Green Chillies and Ginger Garlic Paste – Together, they punch in heat and depth.
• Powdered Spices – A mix of turmeric, chili powder, cumin, coriander, and garam masala forms the classic biryani spice profile.
• Mint and Coriander – Always added towards the end for that herbal lift and freshness.
• Ghee and Oil – A combination helps balance richness and heat tolerance.

🌿 Vegan Swap – Replace ghee with vegan butter or just use coconut oil for a different aromatic profile.

Cooking Kuska – What Happens in the Pot

Start by heating both oil and ghee in a pressure cooker — this helps the ghee carry flavor and the oil keep the spices from burning. Drop in all your whole spices. Let them bloom and infuse the fat.

Next, sliced onions and green chillies go in — sauté till they turn golden. This caramelization deepens the flavor. Add the ginger garlic paste next — sauté until the raw smell disappears.

Chopped tomatoes go in, and the mix should become mushy. This is when you layer in your powdered spices. They’ll toast gently in the moisture of the tomatoes, releasing their aroma.

Now throw in chopped mint and coriander leaves. These herbs add a layer of freshness that cuts through the richness of the ghee and masala.

Once that’s all blended, pour in water. Let it come to a rolling boil before adding soaked and drained rice. The hot liquid helps the rice begin to cook instantly without becoming soggy.

💡 Pro Tip: Always soak seeraga samba rice for 30 minutes to ensure fluffy, separate grains after cooking.

Seal the cooker and let it whistle once — that’s all it takes for perfectly cooked, aromatic rice. Let the pressure release naturally.

Once done, fluff it gently with a fork. A little ghee drizzle at the end goes a long way.

What to Serve Kuska With?

Kuska is super versatile. Pair it with:

• Onion raita or cucumber raita
• Brinjal or potato kurma
• Chicken or egg curry
• Even a simple dal will do wonders

It’s also a favorite lunchbox option since it’s mild, not too greasy, and holds flavor even when cold.

Serving Suggestions

Kuska is best served hot and fresh. Serve it straight from the pot onto plates or banana leaves with some chilled raita and lemon wedges. If you’re prepping ahead for a get-together, keep it in a hotbox — it stays warm and fluffy for hours.

Bulk Cooking & Party Prep

Planning for a crowd? Kuska is a smart choice. It’s less labor-intensive than biryani and still hits all the flavor notes. Just double or triple the quantities — the key is maintaining rice-to-water ratio and sautéing each layer properly for flavor depth. Cook in batches if you’re not confident with huge pressure cookers.