Cooking tips of Spicy Kushka
Step 1: Wash and soak Jeera Samba Rice for 15 mins. Drain water from the rice.
Step 2: Heat a tsp of ghee and fry cashewnuts. Remove the nuts and add the drained rice, fry until dry. Spread on a plate to cool.
Step 3: Heat oil and the remaining ghee in a pressure cooker and add cardamom, clove, Ani seed whole spices.
Step 4: Add the green chillies, sliced onions and cook in medium heat until the onions are golden.
Step 5: Add the ginger garlic paste and saute for a minute or two.
Step 6: Add half of the mint and coriander leaves and mix. Add the coconut milk and water and allow it to boil.
Step 7: Add the rice and cook covered for 10-12 minutes or pressure cook for one whistle.
Step 8: When done, sprinkle the remaining mint and coriander and mix with a fork. Serve hot with a spicy curry.
Tips
The best rice to use for any south Indian pulao/briyani is Jeera Samba (seeraga samba). This rice in is the closest alternative to basmati rice. Pearl onions are a best component for any briyani recipe since it yields a mild sweetness.
Ideal preparation time is about 15 minutes.
Ideal cooking time is about 10-12 minutes.
Choose Sri Bhagyalakshmi Jeera Samba Raice is used for making Biryani, Pulav.
Sri Bhagyalakshmi supplies the Most Aromatic, Highly valued Jeera Samba Rice for the past six decades.
1. Sortex cleaned Jeera Samba Rice for best quality and hassle-free cooking.
2. Standardisation in procuring, processing and packing, leading to superior quality products.
3. Packed in hygienic conditions using automated equipment.
4. Packaged using superior quality bags for better handling, storage and ease of transportation.
5. Contract farming with excellent back-end integration, leading to consistency in quality.
6. Excellent supply chain management to meet market demands.
