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Before you jump to Pressure Cooker Kachchi recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These types of changes 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 a lot more green.

Let’s begin with something not that hard, changing the light bulbs. This will probably go further than the kitchen, nevertheless that is okay. The usual light bulbs are the incandescent style, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more in the beginning, these bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. You also have to obtain the practice of turning off the lights when there is nobody in a area. The kitchen lights especially are often left on the entire day, just because the family tends to spend a lot of time there. This also occurs in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off until you absolutely need them, and see just how much electricity you can save.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not that tough. A lot of it really is merely using common sense.

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 32 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to prepare Pressure Cooker Kachchi:

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

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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