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!