Kushka Recipe(2020)

• 🍴4 chopped shallots (small onions)
• 🍴3 green chilies
• 🍴1 bunch chopped coriander leaves
• 🍴100 gm soaked overnight white peas
• 🍴3 star anise
• 🍴3 bay leaf
• 🍴2 cinnamon stick
• 🍴1 cup hung curd
• 🍴gm salt
• 🍴2 tablespoon turmeric
• 🍴1 teaspoon garam masala powder
• 🍴1 tablespoon refined oil
• 🍴2 chopped tomato
• 🍴1 bunch mint leaves
• 🍴3 potato
• 🍴1 1/2 tablespoon ginger paste
• 🍴1 teaspoon caraway seeds
• 🍴4 clove
• 🍴2 green cardamom
• 🍴2 tablespoon ghee
• 🍴2 tablespoon red chilli powder
• 🍴450 gm soaked rice
• 🍴2 cups water
• 🍴1 1/2 tablespoon garlic paste

• 🍴Heat some oil and add spices

Put a pan over medium flame with oil and ghee in it. When the oil is hot enough, add all the dry spices and stir on medium flame. After the spices are well aromatic, add the chopped shallots. After they are transparent, add the ginger-garlic paste and stir till it loses its smell.

• 🍴Fry some veggies as well
  

All the vegetables (except tomatoes) are to be added at this stage and stir for a while before covering them with a lid. Cook them for a good 3 to 4 minutes and making sure that the potatoes are half cooked at this stage. Add on the tomatoes and close the lid yet again for another 2 minutes.

• 🍴Time to add rice and more spices
  

Remove the lid to add the stirred curd while you do that add red chili powder, turmeric powder, garam masala powder, and salt to taste. The consistency should at this point be of gravy. Add your soaked rice to the gravy and give it a mix.

• 🍴Cook it for some time and add water
  

As per the requirement add water slowly to let the rice indulge and cook for 10 to 15 minutes. You may give it a stir after 5 minutes to also know the status of your rice. After the water is used up by the rice cover the lid and let the rice cook in the steam for a good 5 minutes.

• 🍴Serve hot!
  

Open the lid and check if your rice is well cooked and if it's cooked well then your kushka is ready to be eaten at this stage.