Plain Biriyani / Kuska Biriyani

To make Plain Biriyani / Kuska Biriyani vegan, simply substitute the ghee with a plant-based oil like coconut or olive oil. Additionally, you can replace the curd with a dairy-free yogurt alternative. This way, you can enjoy a delicious vegan version of this South Indian classic.

Plain Biriyani pairs wonderfully with vegetable kurma, egg kurma, or salan. These dishes complement the flavors of the biriyani and enhance the overall meal experience. You can also serve it with a side of raita or a simple salad for added freshness.

Yes, you can store leftover Plain Biriyani in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the biriyani and microwave it or heat it on the stove, covered, to prevent it from drying out.

If you don't have biriyani rice, you can use basmati rice as a substitute. Basmati rice will give you a similar texture and aroma. Just make sure to adjust the cooking time slightly, as basmati may cook faster than traditional biriyani rice.

To make Plain Biriyani, start by washing and soaking the rice for 20 minutes. Then, sauté spices in oil, add ginger, garlic, and shallots, followed by tomatoes and spices. After cooling, grind the mixture into a paste. In a pressure cooker, sauté onions, add the ground paste, curd, and water, then mix in the rice. Boil for 3 minutes, cover without the whistle, and cook on low for 12 minutes. Finally, mix in coriander leaves before serving.