Kuska Recipe

Heat a pan and add 2 tablespoons of ghee in it. When ghee is hot start with adding the spices in the pan.
Add a teaspoon of cumin seeds, ½ cinnamon stick, maze, black pepper, bay leaf, fennel seeds, star anise, green cardamom, and clove.
After that add chopped onions in the pan. Stir the onions until they are golden brown.
When the onions are golden brown add green chili and stir.
Then add fresh tomatoes (chopped) in the pan and a teaspoon of turmeric powder, red chili powder, and salt.
Keep the heat from low-to-medium and cook until the tomatoes turn soft and pulpy.
When the tomatoes are soft and the masala begins to leave oil, add 2 teaspoons of yogurt/curd in it.
Mix the yogurt with the masala and cook for another minute.
Now, add a teaspoon of garam masala and soaked basmati rice in the pan.
Add mint leaves and coriander leaves on top and mix well.
Now, add 2 cups of water and cover and cook until the rice is done or pressure cook for 2 whistles on medium heat.
When the rice is cooked, turn off the heat, release the pressure. Serve the biryani hot with raita or salan.