Pressure Cooker Kachchi

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Pressure Cooker Kachchi. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pressure Cooker Kachchi is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. They are fine and they look wonderful. Pressure Cooker Kachchi is something which I have loved my whole life.

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 45 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Pressure Cooker Kachchi using 28 ingredients and 17 steps. Here is how you can achieve that.

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 Get to make Pressure Cooker Kachchi:

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

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 for this special food Recipe of Favorite Pressure Cooker Kachchi. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!