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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 Boost Your Mood with Food.

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

We hope you got benefit from reading it, now let’s go back to pressure cooker kachchi recipe. To make pressure cooker kachchi you only need 28 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooker Kachchi:
  1. Prepare 2 lbs mutton , washed and strained bone-in , large cubes
  2. Provide 3 cups Basmati rice
  3. Prepare 3 potatoes large size , halved
  4. Take 2 tbsps ginger garlic paste (marinade)
  5. Prepare 2 tsps paprika powder (marinade)
  6. Provide 2 tbsps yogurt (marinade)
  7. Prepare 2 tsps salt (marinade)
  8. You need 2 cups white onions thinly sliced
  9. Provide 2 tbsps sunflower oil
  10. You need 2 tbsps butter
  11. You need 2 2 - inchs cinnamon sticks
  12. You need 8 cloves
  13. Take 8 pods cardamom , partially ripped
  14. Use 1/2 tsps mace powder
  15. Get 2 tbsps garam masala
  16. Provide 1 tbsps black peppercorn crushed
  17. Get 1/2 cups milk
  18. Provide 3 cups water
  19. Use 1 tbsp butter
  20. You need 4 bay leaves
  21. Take 1/2 tsp cumin seeds
  22. You need 4 1 - inchs cinnamon sticks
  23. Provide 6 pods cardamoms , partially ripped
  24. Get 3 tbsps ginger garlic paste
  25. Get 1 1/2 tsps salt
  26. Prepare 2 pinchs saffron water , soaked in half shot of warm
  27. You need 2 tbsps Kewra essence
  28. Take 6 - 8 chillies whole red Thai
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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