Ingredients to Prepare Pressure Cooker Kachchi Appetizing

Pressure Cooker Kachchi.

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Ingredients requirements Pressure Cooker Kachchi:

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

Pressure Cooker Kachchi step by step:

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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