Step-by-Step Guide to Prepare Perfect Pressure Cooker Kachchi

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pressure cooker kachchi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pressure Cooker Kachchi is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pressure Cooker Kachchi is something that I’ve loved my whole life.

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To get started with this recipe, we have to prepare a few components. You can cook pressure cooker kachchi using 28 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooker Kachchi:

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

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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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