Serving: 4 | Type: Veg Rice



Basmati Rice -2cups
Coconut Milk -½ cup
Onion(sliced) -1 cup
Green Chili(slit) -2 to 6
Oil and Ghee -4tbsp
Clove -2
Cinnamon -1stick
Bay leaves -2
Ginger Garlic paste -1tbsp
Water -4 to 5 cups
Salt -to taste


For Masala Powder:

Clove -2
Bay Leaves -1
Cinnamon -1inch
Sombu -1tsp
Kalpasi -2



  1. For the masala powder, place all the ingredients into the mixe and grind it dry and coarsely into a powder.
  2. Wash and soak the rice in water for 15 minutes and then drain the water.
  3. Take heavy top deep pan and add oil and ghee.
  4. Next add the following seasoning: cinnamon, bay leaves and cloves.
  5. Then add onions, ginger-garlic and green chili.
  6. Let it fry until the onions are light golden brown.
  7. Next add the drained rice and sauté until all the rice is coated with oil.
  8. Make sure that all the excess water from the rice is absorbed.
  9. Add the ground masala powder and mix it so all the rice is coated with it.
  10. Lastly add coconut milk, water and salt.
  11. Give it a good stir and then let it come up to a boil.
  12. Then cover it with lid and turn the heat down to its lowest setting.
  13. Then let it cook for 15 minute. Do not open or stir it in the meantime.
  14. Then turn off the stove.
  15. Allow the rice to rest for another 10 to 15 minutes.
  16. Then you can serve the khuska with Kurma or Chalna.


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