Pressure Cooker Kachchi

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Pressure Cooker Kachchi. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Pressure Cooker Kachchi is one of the most favored of current trending meals in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. Pressure Cooker Kachchi is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Pressure Cooker Kachchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pressure Cooker Kachchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pressure Cooker Kachchi is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pressure Cooker Kachchi estimated approx 1 hour.

To begin with this recipe, we have to prepare a few ingredients. You can cook Pressure Cooker Kachchi using 36 ingredients and 17 steps. Here is how you cook it.

This is an unorthodox cooking style of the famous "Kachchi Biryani" in a pressure cooker but aimed to retain the classic flavor outcome.

It is recommended you review the steps carefully before starting. This process requires separate but simultaneous preparations that you will want to plan ahead especially if working alone.

Ingredients and spices that need to be Make ready to make Pressure Cooker Kachchi:

1. 2 lbs Bone-in mutton, large cubes, washed and strained
2. 3 cups Basmati rice
3. 3 Large size potatoes, halved
5. Group 1 - for marinade:
6. 2 tbsp Ginger garlic paste (marinade)
7. 2 tsp Paprika powder (marinade)
8. 2 tbsp Yogurt (marinade)
9. 2 tsp Salt (marinade)
10. 2 tbsp Butter
11. 1/2 tsp Mace powder
12. 2 tbsp Garam masala
13. 1 tbsp Crushed black peppercorn
15. Group 2 - for frying:
16. 2 cups Thinly sliced white onions
17. 2 tbsp Sunflower oil
18. 2 (2 inch) Cinnamon sticks
19. 8 Cloves
20. 8 pods Cardamom, partially ripped
22. Group 3 - for rice:
23. 1/2 cups Milk
24. 3 cups Water
25. 1 tbsp Butter
26. 4 Bay leaves
27. 1/2 tsp Cumin seeds
28. 4 (1 inch) Cinnamon sticks
29. 6 pods Cardamoms, partially ripped
30. 3 tbsp Ginger garlic paste
31. 1 1/2 tsp Salt
33. Group 4 - for flavor top off:
34. 2 pinch Saffron, soaked in half shot warm water
35. 2 tbsp Kewra essence
36. 6-8 Whole red Thai chillies

Steps to make 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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So that is going to wrap it up with this special food Step-by-Step Guide to Make Any-night-of-the-week Pressure Cooker Kachchi. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!