KUSKA

KUSKA

INGREDIENTS 
Basmati Rice - 2 cups
Coconut Milk - 3 cups
Curd - 1/4 cup
Ginger Garlic Paste - 2 Tbsp
Onion - 2 Sliced
Tomatoes - 2 Sliced
Green Chillies - 6 
Cinnamon - 1 stick
Cardamom - 4
Cloves - 4
Star Anise - 2
Bay Leaves - 2
Fennel Seeds - 1 Tsp
Coriander Leaves - 1/2 cup
Mint Leaves - 1/4 cup
Chilli Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Garam Masala Powder - 1 Tsp
Ghee - 4 Tbsp 
Salt - To Taste
Cashews - 20 fried in ghee

METHOD 
Clean and soak the rice for 30 minutes
Heat ghee in a pressure cooker
Add the whole spices and sauté for a minute
Add in the sliced onions and green chillies sauté to a golden brown
Add in ginger garlic paste sauté till raw smell is no more
Add in the tomatoes sauté till soft and mushy
Add in the spice powders and sauté till there's no raw smell 
Add the curd 
Sauté for a few minutes and add in soaked rice 
Sauté for a few minutes add in the mint and coriander leaves
Add in the required amount of coconut milk  and salt to taste 
Stir well close cooker and cook for three whistles
Serve garnished with fried cashews 

Note
Using coconut milk is optional. It adds flavour to the rice if added
The amount of coconut milk or water may vary with the brand of rice used
The number of whistles also vary with different brands of pressure cookers available in the market 
Adjust ingredients to suit your taste