Kushkha is a type of briyani rice which is featured in a lot of tamil Muslim homes. Having had to a number a muslim neighbors I was privy to have tasted some of the best kuskhas ever made. This is very similar to the ‘Coconut Milk Pulav’ that I have made before. The only difference is that a ground masala is also added to the rice as it cooks, which gives it sort of a brown hue. It is best used as a vehicle to carry the flavors of a spicy meat dishes, but I love it as is too. I served this with a Chettinad Chicken gravy for a Sunday lunch. I made this rice using the electric rice cooker, but it can be made using a pressure cooker or in a regular pan too.

2 cups basmati rice
1 onion sliced
1 tbsp oil
1 cinnamon stick
3 cloves
3 cardamom pods
2 bay leaves
1 star anise
2 tsp ginger garlic paste
3/4 cup coconut milk
1 tsp briyani masala or pulao masala
salt to taste
1 tbsp chopped cilantro
1/4 cup mint leaves

Soak the basmati rice in water for 15 mins. Drain completely. Heat oil in a pan, add the cinnamon, cloves, cardamom, star anise and bay leaves. Let these spices toast up in the hot oil over medium heat. Add the sliced onion and salt. Saute until the onion is limp and golden brown. Add the ginger garlic paste and saute until the raw smell is gone. Add the drained rice and gently stir until the rice is warm. Add the rice into the cooker along with the coconut milk, briyani masala, salt, half the mint leaves and water. Let cook until rice is done. Add the remaining mint leaves and cilantro and serve with curry/gravy of choice.

Verdict: Subtly spiced, yet rich and yummy.

Sending this to the ‘Festive Rice’ event.

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