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Pressure Cooker Kachchi
Pressure Cooker Kachchi

Before you jump to Pressure Cooker Kachchi recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some changes. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, all things considered. It’s about being functional, most of the time.

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

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