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plain biryani served in a brown bowl garnished with pomegranate and served with boiled eggs and mini bell pepper curry
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5 from 2 votes

Instant Pot Plain Biryani ( Kuska Rice Recipe)

Hyderabadi and Tamilnadu hotel style Plain biryani made with browned onions and biryani masala. It is also referred as Kuska Biryani or Kuska Rice.
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner, lunch, Main Course
Cuisine: Indian
Servings: 3
Author: Madhavi

Equipment

  • Instant pot 6 qt

Ingredients

  • 1 cup white Basmati rice
  • 1 large onion, sliced
  • 1 medium tomato, diced
  • 1 green chili, finely chopped
  • 1 ½ tsp ginger, finely chopped
  • 1 ½ tsp garlic, minced
  • ¼ cup plain yogurt
  • 1 handful of coriander leaves
  • 3 tbsp mint leaves
  • salt to taste
  • 1 tbsp oil
  • ½ tbsp ghee
  • 1 ¼ cups water
  • 6 saffron strands
  • 1 tbsp milk

Spice powders -

  • ½ tsp turmeric powder
  • 1 tsp biryani masala see note 2
  • 1 tsp Kashmiri red chili powder see note 3

Whole Spices -

  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 green cardamom
  • 1 star anise

Instructions

  • Soak saffron in warm milk.
  • Wash the basmati rice about two to three times till the water runs clear. Soak it in enough water for 20 minutes. After 20 minutes drain all the water from the rice and set a side.

Instant Pot -

  • Press saute mode on your instant pot and heat ghee and oil. Once the oil gets hot add bay leaf, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
  • Add the sliced onion and saute till the onions turn soft and light brown. Its important to saute the onion till pale brown before adding the other ingredients. Add the chopped green chili, ginger -garlic and saute for a minute
  • Add the chopped tomato and cook for a minutes. Add the powdered spices and salt. Saute for 45 seconds.
  • Cancel the saute mode and add the yogurt. The heat in the instant pot will cook the yogurt
  • Add mint, coriander and the drained rice. Give a mix
  • Add water and mix it well making sure you deglaze the pot.
  • Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes and release rest of the pressure
  • Add the saffron milk and gently fluff the rice. Cover and let the rice rest for 5 minutes. Plain biryani is ready to be served.

Stove top -

  • Follow the same instructions as in instant pot, after adding the water and rice bring it to a rolling bowl.
  • Now reduce the heat to low, cover with a lid and cook for about 15 minutes till all the water is absorbed and rice is done.
  • Turn off the stove and let the rice rest for 15 minutes before serving.

Pressure Cooker -

  • Follow the same procedure as in instant pot and pressure cook in medium flame for two whistles. Wait for the pressure to release naturally and serve.

Notes

Note 1- Please adjust the water according to your liking.
Note 2- If you don't have biryani masala, use garam masala.
Note 3- Kashmiri red chili powder is mild. If using regular chili powder use just ½ tsp of it.
Note 4- Saffron milk is optional.