Easiest Way to Cook Scrummy Pressure Cooker Kachchi

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We hope you got benefit from reading it, now let's go back to pressure cooker kachchi recipe. You can have pressure cooker kachchi using 32 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Pressure Cooker Kachchi:

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

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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