Pressure Cooker Kachchi

Name: Pressure Cooker Kachchi
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lbs mutton , washed and strained bone-in , large cubes; 3 cups Basmati rice; 3 potatoes large size , halved; 2 tbsps ginger garlic paste (marinade); 2 tsps paprika powder (marinade); 2 tbsps yogurt (marinade); 2 tsps salt (marinade); 2 cups white onions thinly sliced; 2 tbsps sunflower oil; 2 tbsps butter; 2 2 - inchs cinnamon sticks; 8 cloves; 8 pods cardamom , partially ripped; 1/2 tsps mace powder; 2 tbsps garam masala; 1 tbsps black peppercorn crushed; 1/2 cups milk; 3 cups water; 1 tbsp butter; 4 bay leaves; 1/2 tsp cumin seeds; 4 1 - inchs cinnamon sticks; 6 pods cardamoms , partially ripped; 3 tbsps ginger garlic paste; 1 1/2 tsps salt; 2 pinchs saffron water , soaked in half shot of warm; 2 tbsps Kewra essence; 6 - 8 chillies whole red Thai

Ryan Ahmed @cook_7838098

Fort Wayne, IN

This is an unorthodox cooking style of the famous "Kachchi Biryani" in a pressure cooker but aimed to retain the classic flavor outcome.
It is recommended you review the steps carefully before starting. This process requires separate but simultaneous preparations that you will want to plan ahead especially if working alone.

Ryan Ahmed @cook_7838098

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Ingredients

45 mins

6 servings

2 lbsmutton , washed and strained bone-in , large cubes
3 cupsBasmati rice
3potatoes large size , halved
2 tbspsginger garlic paste (marinade)
2 tspspaprika powder (marinade)
2 tbspsyogurt (marinade)
2 tspssalt (marinade)
2 cupswhite onions thinly sliced
2 tbspssunflower oil
2 tbspsbutter
2 2 - inchscinnamon sticks
8cloves
8 podscardamom , partially ripped
1/2 tspsmace powder
2 tbspsgaram masala
1 tbspsblack peppercorn crushed
1/2 cupsmilk
3 cupswater
1 tbspbutter
4bay leaves
1/2 tspcumin seeds
4 1 - inchscinnamon sticks
6 podscardamoms , partially ripped
3 tbspsginger garlic paste
1 1/2 tspssalt
2 pinchssaffron water , soaked in half shot of warm
2 tbspsKewra essence
6 - 8chillies whole red Thai

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Steps

45 mins

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!