### TranslatedIngredients: 2 cups Basmati rice - soaked for 30 minutes,1 Stone flower,1 Star anise,1 teaspoon Fennel seeds (Saunf),2 Mace (Javitri),4 Cloves (Laung) - chopped,1 inch Ginger - chopped,2 Onions - sliced,2 Tomatoes,1 cup Hung Curd (Greek Yogurt),1/2 cup Mint Leaves (Pudina) - chopped,1/2 cup Coriander (Dhania) Leaves - chopped,3 tablespoon Biryani Masala Powder,1 teaspoon Turmeric powder (Haldi),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Hyderabadi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Hyderabadi Style Kuska, heat a pressure cooker with oil, add fennel seeds, maze, star anise, stone flower and leave it for 10 seconds.Add the sliced onions, ginger and garlic and fry the onions till they turn light brown. Add the tomatoes and little salt so that the tomatoes get cooked and become mushy.Once the tomatoes are cooked add the herbs and give it a stir. Add the turmeric powder and biryani masala powder. Sauté until the masala is fried and coated well with onions and tomatoes.Add the curd and give it a stir. Add the soaked rice and 4 cups of water. Check for salt and close the cooker and cook for 2 whistle.Allow the pressure to release by itself and open the lid, give it a stir lightly and serve.Serve the Hyderabadi Style Kuska with Tomato Onion Cucumber Raita or Hyderabadi Bagara Baingan Recipe to enjoy your Sunday lunch.