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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 Tips For Living Green And Spending less Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going much more green.

Why don’t we begin with something not that hard, changing the particular light bulbs. This will go further than the kitchen, but that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. Although costing a little more originally, these kinds of bulbs last as long as ten of the traditional type as well as using a lot less energy. Utilizing these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. It goes further than just swapping the lights, though; turning off lights that aren’t needed is another good thing to do. The kitchen lights specifically are often left on all day long, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it goes on in other parts of the house at the same time. Make a practice of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Eco-friendly living is not that tough. It’s concerning 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 have pressure cooker kachchi using 28 ingredients and 17 steps. Here is how you achieve it.

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