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Arcot Kuska/Kushka

The first time I heard the word “Kuska” was a few months back, while we were driving down from Hyderabad to Chennai. Before starting the journey early in the morning, we had decided on having breakfast at some decent restaurant. By the time we decided to stop for breakfast, we couldn’t find a “decent place”. As the hunger pangs started to rise with every kilometre, we stopped looking for “decent” place and instead settled for any food place. 🙂 

After crossing a few kilometres, we found a dhaba. On enquiring, I was told they had only “Kuska”, which sounded like some alien thing to me. We decided to go further ahead, but got the same reply from the second shop as well. Finally, we decided to stop at the third shop. I went upto them and asked what Kuska is and the cook promptly put a spoonful into a bowl and handed to me to taste. It was rice. On prodding, he said it was rice cooked in mutton broth but won’t have meat in it. Well, how could we say no to that ?? We ate to our heart’s content and I had made up my mind to recreate this at home, of course with some help from the ever resourceful Google 🙂 After a few failed attempts, I finally found a recipe that was pretty close to what we ate.

I got the recipe from Kitchen Tantra. For those who have a lower heat tolerance, you may want to go easy on the number of chillies used, as this recipe is slightly on the spicier side. Pair it with some cucumber Raita, and it is pure Bliss !! You can prepare this with chicken/beef stock as well.

Vegetarians can use vegetable stock in place of meat stock.

Arcot Kuska/Kushka

Source: Kitchen Tantra_

Arcot Kuska/Kushka

The first time I heard the word "Kuska" was a few months back, while we were driving down from Hyderabad to Chennai. Before starting the journey early in the morning, we had decided on having breakfast at some decent restaurant. By the time we decided to stop for breakfast, we couldn't find a "decen

Ingredients
  

  • 2 cups Basmati rice or any
  • 6 Cloves
  • 4 Cinnamon
  • 6 Cardamon
  • 2 Bay leaves
  • 2 Star anise
  • 3 tablespoons butter Clarified
  • 8 - 12 Green chillies Slit
  • 2 Onion Finely chopped
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 Tomato Chopped
  • 1/2 lemon Juice of
  • 1 tablespoon Mint leaves
  • 1 tablespoon Coriander leaves
  • 4 cups Mutton broth (I used a beef stock cube with 4 cups water)
  • to taste Salt

For Mutton stock/ Broth

  • 1 cup Mutton bones
  • to taste Salt
  • 4 - 5 Peppercorns
  • 6 cups Water

Instructions
 

  • To make the mutton stock, take all the ingredients for the stock in a pan and simmer for at least 30 minutes. Strain so that you get only the liquid.
  • Heat ghee in a pan. Put the whole spices and green chillies into fry till the chillies turn whitish in colour.
  • Add the chopped onion and cook till golden brown in colour.
  • Add the ginger-garlic pastes.
  • Saute till the raw smell goes.
  • Add the chilli powder and turmeric powder and stir for a few seconds.
  • Tip in the tomatoes till well cooked and oil separates.
  • Add the washed rice into it and fry for a minute.
  • Add salt, the mint and coriander leaves and mutton broth. Mix well.
  • Cover and cook till the liquid is absorbed and the rice is cooked through.
  • Serve hot with Cucumber Raita or any Raita of your choice.

Notes

For information on Maratti Moggu, check Ingredients Gallery.�
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