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Pressure Cooker Kachchi
Pressure Cooker Kachchi

Before you jump to Pressure Cooker Kachchi recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Most of us think that comfort foods are bad for us and that we have to keep away from them. At times, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods may be super nourishing and good for you. There are a number of foods that actually can improve your moods when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.

Eggs, you might be surprised to discover, are terrific at combating depression. Just make sure that you do not throw away the egg yolk. Every time you wish to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the egg yolks particularly, are rich in B vitamins. These B vitamins are great for helping to elevate your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that control your mood–work better. Try to eat an egg and feel a lot happier!

See, you don’t need to eat all that junk food when you want to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to pressure cooker kachchi recipe. You can cook pressure cooker kachchi using 32 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Pressure Cooker Kachchi:
  1. Take 2 lbs Bone-in mutton, large cubes, washed and strained
  2. Take 3 cups Basmati rice
  3. Use 3 Large size potatoes, halved
  4. You need Group 1 - for marinade:
  5. Use 2 tbsp Ginger garlic paste (marinade)
  6. Take 2 tsp Paprika powder (marinade)
  7. Provide 2 tbsp Yogurt (marinade)
  8. Prepare 2 tsp Salt (marinade)
  9. Use 2 tbsp Butter
  10. Use 1/2 tsp Mace powder
  11. Use 2 tbsp Garam masala
  12. Provide 1 tbsp Crushed black peppercorn
  13. Use Group 2 - for frying:
  14. Use 2 cups Thinly sliced white onions
  15. Provide 2 tbsp Sunflower oil
  16. Provide 2 (2 inch) Cinnamon sticks
  17. Take 8 Cloves
  18. Take 8 pods Cardamom, partially ripped
  19. Take Group 3 - for rice:
  20. Prepare 1/2 cups Milk
  21. Provide 3 cups Water
  22. Prepare 1 tbsp Butter
  23. Use 4 Bay leaves
  24. Get 1/2 tsp Cumin seeds
  25. Provide 4 (1 inch) Cinnamon sticks
  26. You need 6 pods Cardamoms, partially ripped
  27. Use 3 tbsp Ginger garlic paste
  28. Get 1 1/2 tsp Salt
  29. Take Group 4 - for flavor top off:
  30. Use 2 pinch Saffron, soaked in half shot warm water
  31. Take 2 tbsp Kewra essence
  32. You need 6-8 Whole red Thai chillies
Steps to make Pressure Cooker Kachchi:
  1. Wash rice and set aside to soak in warm water for 15 minutes.
  2. Mix all in Group 1 with mutton to marinade.
  3. Start with Group 2 while marinade sits for about 10 minutes - heat oil and butter together in the pressure cooker and fry onions in medium heat until light brown.
  4. Use a separate wok to prepare the rice while onions are browning. From Group 3, heat butter and stir the all spices (except ginger garlic paste and salt).
  5. Add strained rice, ginger garlic paste and salt in the wok and stir frequently until nutty. Shut off flame and set aside.
  6. When onions are brown in the pressure cooker, add rest of the spices from Group 2 and stir for 30 seconds.
  7. Turn heat down to low and add the mutton marinade. Mix well by stirring. Do not take more than 30 seconds.
  8. Flatten the mutton-spice mix at the base to be level and lay the potatoes uniformly on top.
  9. Add the rice from wok as the top layer, flatten to be level.
  10. Gently pour the milk and water (best if warmed in advance) so that the layers are not disturbed.
  11. Raise the heat to medium-high until it starts to bubble. Close cooker lid, wait for pressure to build up and then turn heat down to medium-low.
  12. Let cook for 30 minutes.
  13. Release pressure and open lid. Do not stir. You may use a stick or any narrow utensil to dig a narrow hole and check if there is any excess water at the bottom of the cooker. You want all the juices to be absorbed by this time. Otherwise keep on medium heat a little longer with lid lightly on.
  14. Sprinkle chilies, saffron and kewra water from Group 4 on top. Do not stir and keep lid on with low heat for 1 minute.
  15. Turn off heat and keep lid on for 10 minutes.
  16. Open lid and stir gently to mix the layers. Be careful not to crush the potatoes.
  17. Eat!

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