Step-by-Step Instructions

1. 1.Prepare and Soak Rice

   Take 1.5 cups (approximately 300g) of Basmati rice in a bowl. Wash the rice thoroughly until the water runs clear. Add fresh water and let the rice soak for 20 minutes. Soaking helps the rice cook evenly and prevents it from breaking.

2. 2.Sauté Whole Spices and Onions

   Heat a pressure cooker and add 3 tablespoons of cooking oil and 3 tablespoons of ghee. Once the oil and ghee are hot, add 2 small pieces of cinnamon, 6 cardamom pods, 6 cloves, and 1 bay leaf. Sauté until fragrant. Add 2 large sliced onions and 4 green chilies. Sauté the onions until they turn golden brown.

3. 3.Add Ginger-Garlic Paste and Tomatoes

   Add 2 tablespoons of ginger-garlic paste. Sauté until the raw smell disappears and the oil starts to separate. Add a pinch of salt at this stage to prevent sticking. Then, add 2 medium sliced tomatoes. Cook until the tomatoes are soft and mushy, and their skin starts to peel.

4. 4.Incorporate Herbs and Spices

   Add 1 handful of chopped coriander leaves and 1 handful of chopped mint leaves. Sauté for a few minutes until the herbs wilt. Add 1 teaspoon of Kashmiri chili powder and 0.5 teaspoon of regular chili powder. Mix well, ensuring the spices are evenly distributed.

5. 5.Add Curd and Lemon Juice

   Add 2 tablespoons of thick curd (yogurt) to the mixture. Mix thoroughly, breaking any lumps, until the curd is well combined with the masala. Squeeze in the juice of half a lemon and mix again.

6. 6.Add Water and Rice

   Pour in 2.25 cups of water (for 1.5 cups of rice, use a 1:1.5 rice to water ratio). Bring the water to a rolling boil. Add salt to taste, ensuring the water is slightly saltier than desired for the final rice. Once the water is boiling vigorously, drain the soaked Basmati rice and add it to the cooker. Gently stir the rice once to combine with the masala, being careful not to break the grains.

7. 7.Dum Cook the Kuska

   Once the rice and water level are equal, cover the cooker with a regular lid (not the pressure cooker lid with a weight). Place a dosa tawa (griddle) on high flame and heat it thoroughly. Once the tawa is hot, reduce the flame to low. Place the cooker on the hot tawa and put a heavy object (like a stone or a pot filled with water) on top of the lid to create a tight seal for dum cooking. Let it cook on low flame for 10 minutes.

8. 8.Rest and Serve

   After 10 minutes, turn off the stove. Do not open the lid immediately. Let the kuska rest in the dum for another 10 minutes. This allows the rice to absorb all the flavors and steam perfectly. After resting, open the lid and gently fluff the rice with a spoon or fork. Serve the Bhai Veetu Kuska hot, enjoying its aromatic and non-sticky texture.