Bangalore special - Khuska Khurma

By Affaf Ali  |  11th Nov 2018  |  
5 from 1 review Rate It!
  • Photo of Bangalore special - Khuska Khurma by Affaf Ali at BetterButter
Bangalore special - Khuska Khurmaby Affaf Ali
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About Bangalore special - Khuska Khurma Recipe

Khuska Khurma - (KK as we fondly call at home). Khuska is rice dish that's usually made with Seeraga Samba Rice (short grain rice with sweet aromatic flavour, a variety of rice that's famous in South India), cooked with whole spices and mint leaves. Here in Melbourne i haven't been lucky to get the right seeraga samba rice hence replaced with long grain Basmati rice. Khurma is a tomato and coconut milk based gravy with lamb curry size pieces and potato wedges. When cooked with right spices and method this gravy is absolutely delicious. When it gets bit old we enjoy the next meal with layered parathas.

Bangalore special - Khuska Khurma

Ingredients to make Bangalore special - Khuska Khurma

  • For Khuska:
  • Long grain Basmati rice – 2cups
  • onion – 1
  • green chillies – 2
  • mint leaves – 1/4th cup
  • Grated carrot – 2tbspn
  • cinnamon, cardamom, clove – 1each
  • water – 1.5 cups
  • salt - according to taste
  • lemon juice - 1tbspn
  • For Khurma
  • Lamb curry pieces (bone-in) - 500grams
  • cinnamon, cardamom, clove – 1each
  • Green chilly – 2
  • onion – 1
  • coriander leaves – 2tbspn
  • ginger garlic paste – 3/4th tspn
  • tomato (red &ripe) – 6 to 7
  • chilly powder – 1 tspn
  • coconut milk – 1/2cup
  • potatoes – 2
  • lemon juice - 2tbspn
  • salt - according to taste

How to make Bangalore special - Khuska Khurma

  1. For Khuska:
  2. Clean wash and soak rice for 30 minutes.
  3. In a heavy bottom vessel heat few teaspoons of oil. Add cinnamon, clove green chillies and cardamom. Fry for few seconds till aromatic. Add finely sliced onion. Fry till very light golden brown colour. Add grated carrot and finely chopped mint leaves. Fry for a minute. Add 1.5cups water. Add salt. Heat till water boils. In the meantime using a strainer drain all the water from rice.
  4. When water comes to rolling boil, add rice. Add lemon juice. Cover with lid and cook on high for 5 minutes. Reduce flame and continue to cook rice on low flame for 20minutes.
  5. For Khurma:
  6. Prep work: 1. Make coarse to fine paste of onion and coriander leaves. Set aside. 2. Heat water in a vessel. When it comes to boil add tomatoes and leave it for a minute. When it cools down remove the skin of tomatoes. Cut to cubes and make a fine puree using mixer grinder. Strain this puree. Set aside.
  7. Method: In a large pressure cooker heat few tspns of oil. Add cinnamon, cardamom, clove and onion coriander paste. Fry on medium flame till raw smell reduces and gets aromatic. Keep stirring to avoid burning. Add ginger garlic paste. Saúte for a minute. Add meat and fry well on medium flame till it gives fragnant roasted smell. This is the main step in this dish.
  8. Add tomato puree. Fry for few minutes till oil floats on top. Add chilly powder, salt and lemon juice. Add 2 glass water and pressure cook till meat gets tender. Once pressure is naturally released add potato wedges. Cook for 20 minutes with lid covered partially. Add coconut milk and continue cooking further for 10 minutes.
  9. Serve hot.

My Tip:

Spices and ingredients can be adjusted according to your preference.

Reviews for Bangalore special - Khuska Khurma (1)

sana Tungekar2 years ago

Loved this idea
Affaf Ali
2 years ago
thank you so much dear