Recipe of Super Quick Homemade Pressure Cooker Kachchi

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pressure cooker kachchi. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pressure Cooker Kachchi is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pressure Cooker Kachchi is something which I’ve loved my entire life.

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To begin with this particular recipe, we must first prepare a few components. You can have pressure cooker kachchi using 32 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooker Kachchi:

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

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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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