Pressure Cooker Kachchi

Name: Pressure Cooker Kachchi
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Bone-in mutton, large cubes, washed and strained; 3 cups Basmati rice; 3 Large size potatoes, halved; Group 1 - for marinade:; 2 tbsp Ginger garlic paste (marinade); 2 tsp Paprika powder (marinade); 2 tbsp Yogurt (marinade); 2 tsp Salt (marinade); 2 tbsp Butter; 1/2 tsp Mace powder; 2 tbsp Garam masala; 1 tbsp Crushed black peppercorn; Group 2 - for frying:; 2 cups Thinly sliced white onions; 2 tbsp Sunflower oil; 2 (2 inch) Cinnamon sticks; 8 Cloves; 8 pods Cardamom, partially ripped; Group 3 - for rice:; 1/2 cups Milk; 3 cups Water; 1 tbsp Butter; 4 Bay leaves; 1/2 tsp Cumin seeds; 4 (1 inch) Cinnamon sticks; 6 pods Cardamoms, partially ripped; 3 tbsp Ginger garlic paste; 1 1/2 tsp Salt; Group 4 - for flavor top off:; 2 pinch Saffron, soaked in half shot warm water

Ryan Ahmed @cook_5549406

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.

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_5549406

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.

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.

Saved

Ingredients

1 hour

6 servings

2 lbsBone-in mutton, large cubes, washed and strained
3 cupsBasmati rice
3Large size potatoes, halved
Group 1 - for marinade:
2 tbspGinger garlic paste (marinade)
2 tspPaprika powder (marinade)
2 tbspYogurt (marinade)
2 tspSalt (marinade)
2 tbspButter
1/2 tspMace powder
2 tbspGaram masala
1 tbspCrushed black peppercorn
Group 2 - for frying:
2 cupsThinly sliced white onions
2 tbspSunflower oil
2 (2 inch)Cinnamon sticks
8Cloves
8 podsCardamom, partially ripped
Group 3 - for rice:
1/2 cupsMilk
3 cupsWater
1 tbspButter
4Bay leaves
1/2 tspCumin seeds
4 (1 inch)Cinnamon sticks
6 podsCardamoms, partially ripped
3 tbspGinger garlic paste
1 1/2 tspSalt
Group 4 - for flavor top off:
2 pinchSaffron, soaked in half shot warm water
2 tbspKewra essence
6-8Whole red Thai chillies

Saved

Steps

1 hour

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!