Kuska rice from Kolhapur is a culinary gem celebrated for its vibrant taste and cultural significance. This aromatic rice dish boasts a rich tapestry of flavors, thanks to the expert use of spices that characterize the regional cuisine. Kolhapur, known for its bold and robust culinary traditions, imparts a unique touch to Kuska rice. During my visit to a Kolhapuri restaurant, I encountered this flavorful rice dish, which was accompanied by Akkha masoor and was a fragrant and flavorful rice that I tried to recreate.
How to make Kuska Rice :
Start by prepping the required ingredients to make the kuska rice. Begin by tempering and add in the chopped onions, frying until the onions are golden brown. Add in the ginger and garlic paste, along with mint and cilantro leaves, and sauté for some time. Add in the rice and sauté again for some time. Add in the water and cook until the rice is done. Allow it to cool for some time and fluff up the rice. Kuska rice is now ready to be served.
Serving suggestion for Kuska Rice :
Serve this flavorful rice with curries/gravies or as is with some raita.
Kuska Rice
Ingredients
- 1 cup basmati rice
- 1 medium onion thinly sliced
- 1 tsp cumin seeds jeera
- 1/2 tsp caraway seeds shahi jeera, optional
- 1 bay leaf
- 1/2 inch cinnamon stick
- 3 cloves
- Small piece of mace
- 1 tbsp ginger-garlic paste
- 1/4 cup mint leaves chopped
- 1/4 cup coriander leaves chopped
- Salt to taste
- Oil vegetable or ghee
Instructions
- Wash the basmati rice under running water until the water runs clear.
- In a heavy-bottomed pot or pressure cooker, heat some oil over medium heat. You can use ghee for added flavor.
- Add cumin seeds, caraway seeds (if using), bay leaf, cinnamon stick, cloves, and mace. Sauté for a minute until the spices release their aroma.
- Add the thinly sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
- Add the chopped mint and coriander leaves, and sauté for a minute.
- Now, add the soaked and drained rice. Sauté gently for a few minutes to coat the rice with the spices and oil.
- Add about 2 cups of water and salt to taste. Mix well.
- If using a pressure cooker, close the lid without the weight and cook for 1 whistle on medium heat. Then, lower the heat and cook for an additional 5-6 minutes. Turn off the heat and let the pressure release naturally.
- If using a regular pot, cover with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is cooked and the water is absorbed. You can also place a tava (griddle) under the pot to prevent direct contact with the heat and avoid burning.
- Once the rice is cooked, fluff it gently with a fork to separate the grains.
- Serve the aromatic Kuska rice hot with your choice of curry or gravy.
- Kuska rice is a wonderful dish on its own, but it also pairs well with egg curry, chicken curry, or vegetable kurma. Enjoy the rich flavors and fragrant aroma of this South Indian rice preparation!
