How to cook rice in an indian style pressure cooker

How to cook rice in an indian style pressure cooker

Introduction

How to cook rice in an indian style pressure cooker

The rice it’s a rich food of fiber and other important nutrients. It can be used for delicious first courses and salads of different types. The only flaw that rice has is the timing of cooking, which are quite long. It takes about 15/20 minutes to consider it ready. If we find ourselves with little time available, cooking this dish can become complicated. Well, to shorten the time frame, we can use a special pot, that is a pressure cooker. Thanks to this practical solution, the water will not necessarily have to boil and our rice will be even better. In pressure cooker we can already add salt and other ingredients directly together with the rice, so we can prepare everything together. So let’s see how to cook rice in a pressure cooker.

needed

  • Rice
  • Pressure cooker
  • Vegetables
  • Extra virgin olive oil
  • Salt to taste.
  • water

Prepare the ingredients and transfer them to the pressure cooker

Cook the rice in a pressure cooker, as we mentioned earlier, takes little time. For this reason it is good to prefer this technique when you have the minutes counted in the kitchen. First, let’s put the oil in the pressure cooker. Add the chopped onion and let it brown. Meanwhile, we are going to prepare the sauce, which can be based on fish or vegetables. A glass of rice corresponds to a portion and the dose of water must be exactly twice that of rice. After throwing the water, the seasoning and half a nut per portion, we mix everything. We will have to add the lid to the pot and finally bring it to the whistle.

Cook the rice according to the times according to the type of recipe

At this point, we will cook our rice in the pressure cooker. We keep the flame lively, so that the pot can reach “pressure” as quickly as possible. Cooking in a pressure cooker normally halves the preparation time of a dish, therefore we take into account the minutes available to us. When we lower the flame, we time 4 minutes from when it starts whistling. After this interval, let the valves vent. At this stage we will have to put out the fire. For a rice salad, the ideal is 4-5 minutes. If we prefer a white rice dish, it takes 6-7 minutes. If our pot had different types of pressure, choose the second ring.

Open the pressure cooker and check the rice cooking level

When cooking rice can be considered complete, we must let all the pressure escape from the pot. Open it slowly and drain the rice with the aid of a colander. If the rice is still raw, finish cooking in a normal saucepan. Alternatively we can also reuse the pressure cooker for a few minutes from the hiss. We will do it simply by adding a little water. If we are preparing a risotto, pay attention to the water level in the pot. Vegetables tend to absorb it during cooking, so we will have to add more. The important thing, however, is that the rice is well cooked.

Watch the video

How to cook rice in an indian style pressure cooker

Never forget:

  • We check the water level in the pot when we prepare the rice with the vegetables. The latter tend to absorb water rather quickly.
  • We slowly open the pressure cooker after the whistle to see if the rice is cooked just right or not.

Some links that you might find useful:

  • How to cook rice with an Indian-style pressure cooker
  • Pressure cooker cooking times
  • Boiled rice in a pressure cooker
  • How to cook black rice in a pressure cooker
  • How to cook pasta in a pressure cooker
  • 10 recipes to do with the pressure cooker

How to cook rice in an indian style pressure cooker

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Learn how to cook Perfect Instant Pot Brown Rice (Pressure Cooker Brown Rice) in 20 minutes. Cooking brown rice in Instant Pot cuts short half the cooking time. Set it and forget it, no need to tend the pot. No more uncooked, burnt, or mushy long grain brown rice!

Check out Our Handpicked Instant Pot Accessories

Cooking perfect rice seems easy, but it can be quite tricky. If the cooking time, cooking method, or water-to-rice ratio are not accurate and correct, sadly you may end up with uncooked, hard, crunchy, burnt, mushy, or gummy rice. 🙁

Plus, every grain has their own personality, each type of rice requires unique care for them to turn out perfect.

There were a lot of discussions on how to make perfect Instant Pot White Rice, and we’re glad that our rice experiment & recipe – Instant Pot Rice has helped many readers find success in making white rice!

Many readers have asked us how about brown rice? What’s the best cooking time and method for cooking brown rice in Instant Pot?

So, it’s time for another Instant Pot Rice experiment (Jump to Experiment)! 🙂

How to cook rice in an indian style pressure cooker

What is Brown Rice?

Brown rice’s literal meaning in Chinese (糙米) is “rough rice”. It’s an unpolished whole grain rice – the bran, germ, and aleurone layer are not removed like the regular polished white rice we eat.

Brown rice is the same grain as white rice, but it’s more nutritious with more nutrients and high in fiber.

Normally it takes almost an hour of simmering to make a pot of brown rice on stove top, but it’s super easy to cook Brown Rice in Instant Pot with just half the cooking time! 😀

How to cook rice in an indian style pressure cooker

What is the difference between a pressure cooker and pressure canner, and is a pressure cooker what to use for home canning?

Pressure Cooker vs. Pressure Canner

You can use either a pressure cooker or pressure canner for pressure cooking, but one has an additional function. A pressure cooker is sold in either a stove-top model or as an electric appliance and is used to cook foods under pressure in a fraction of the time needed to cook with a regular pot, oven roaster or cooker.

How Are Pressure Cookers Used

Pressure cookers can be used to cook many different types of meat, pasta sauces, and other types of foods. Because it cooks under pressure, it has a valve in the locking lid to help regulate the amount of pressure that remains in the pot during the cooking process. While a pressure canner can also be used for cooking these various foods, it is usually much larger and is designed to be used for home canning of foods. When the canner is fitted with a pressure valve the same as the smaller cooker, it can be used only for canning specific high acid foods.

A pressure gauge must be present with the valve on the canner in order for you to use it for canning low acid foods, meats, and fish. The pressure gauge must be monitored during the canning process and the heat adjusted in order to maintain the recommended pressure level for a specific period of time in order to ensure safety when cooking and canning certain foods. If you are looking for an implement to cook under pressure tough cuts of meat or just to shorten the cooking time, you should get a pressure cooker–either stove-top or electric.

Saving Time With a Pressure Cooker

If your intent is to can and preserve your garden harvest or other foods, buy a pressure cooker/canner and ensure that it has a pressure gauge, not just a pressure valve if you want to safely process low acid foods, meats, or fish. If you like the idea of pressure cooking and canning, you can have the best of both worlds by buying a pressure cooker/canner (with a pressure gauge) and using it for canning, as well as pressure cooking your meals. As mentioned above, pressure canners are very large and heavy to handle, and bulky to store.

Though one piece of cookware sounds like a good idea, you might find it inconvenient to take out such as large implement for a four-pound roast. Because we like to can and pressure cook, we have both models and that’s something you may want to consider.

How to cook rice in an indian style pressure cooker

Introduction

How to cook rice in an indian style pressure cooker

The rice it’s a rich food of fiber and other important nutrients. It can be used for delicious first courses and salads of different types. The only flaw that rice has is the timing of cooking, which are quite long. It takes about 15/20 minutes to consider it ready. If we find ourselves with little time available, cooking this dish can become complicated. Well, to shorten the time frame, we can use a special pot, that is a pressure cooker. Thanks to this practical solution, the water will not necessarily have to boil and our rice will be even better. In pressure cooker we can already add salt and other ingredients directly together with the rice, so we can prepare everything together. So let’s see how to cook rice in a pressure cooker.

needed

  • Rice
  • Pressure cooker
  • Vegetables
  • Extra virgin olive oil
  • Salt to taste.
  • water

Prepare the ingredients and transfer them to the pressure cooker

Cook the rice in a pressure cooker, as we mentioned earlier, takes little time. For this reason it is good to prefer this technique when you have the minutes counted in the kitchen. First, let’s put the oil in the pressure cooker. Add the chopped onion and let it brown. Meanwhile, we are going to prepare the sauce, which can be based on fish or vegetables. A glass of rice corresponds to a portion and the dose of water must be exactly twice that of rice. After throwing the water, the seasoning and half a nut per portion, we mix everything. We will have to add the lid to the pot and finally bring it to the whistle.

Cook the rice according to the times according to the type of recipe

At this point, we will cook our rice in the pressure cooker. We keep the flame lively, so that the pot can reach “pressure” as quickly as possible. Cooking in a pressure cooker normally halves the preparation time of a dish, therefore we take into account the minutes available to us. When we lower the flame, we time 4 minutes from when it starts whistling. After this interval, let the valves vent. At this stage we will have to put out the fire. For a rice salad, the ideal is 4-5 minutes. If we prefer a white rice dish, it takes 6-7 minutes. If our pot had different types of pressure, choose the second ring.

Open the pressure cooker and check the rice cooking level

When cooking rice can be considered complete, we must let all the pressure escape from the pot. Open it slowly and drain the rice with the aid of a colander. If the rice is still raw, finish cooking in a normal saucepan. Alternatively we can also reuse the pressure cooker for a few minutes from the hiss. We will do it simply by adding a little water. If we are preparing a risotto, pay attention to the water level in the pot. Vegetables tend to absorb it during cooking, so we will have to add more. The important thing, however, is that the rice is well cooked.

Watch the video

How to cook rice in an indian style pressure cooker

Never forget:

  • We check the water level in the pot when we prepare the rice with the vegetables. The latter tend to absorb water rather quickly.
  • We slowly open the pressure cooker after the whistle to see if the rice is cooked just right or not.

Some links that you might find useful:

  • How to cook rice with an Indian-style pressure cooker
  • Pressure cooker cooking times
  • Boiled rice in a pressure cooker
  • How to cook black rice in a pressure cooker
  • How to cook pasta in a pressure cooker
  • 10 recipes to do with the pressure cooker

A 15 psi Fagor pressure cooker
is the fastest way to cook rice

How to cook rice in an indian style pressure cooker

  • Advantages of Pressure-Cooking
  • Compare Pressure Cookers
    • Tips on buying the best
    • What size to buy?
    • Safety
    • Electronic Pressure Cookers
    • History
  • Recipes for Pressure Cookers
    • Recipe Index
    • P/C Cookbooks
    • How to: Cooking Rice
    • How to: Cooking Oatmeal
  • P/C Cookbooks
  • Cooking Times
    • Cooking Times: All
    • Cooking Times: Vegetarian
    • How to: Cooking Rice
    • How to: Cooking Oatmeal
  • Compared to Slow Cookers
  • Health Benefits
    • Health Benefits
    • Healthy Baby Food
  • Green Cooking/Cost Savings
    • Energy Savings of 70%
    • Beans: Best Pressure-Cooked
  • How Pressure Cookers Work
  • Mom’s Old Pressure Cooker
  • Buy a Pressure Cooker

There is no need to buy a rice cooker to cook delicious real rice. Because a pressure cooker cooks rice so fast, you can stop eating horrible factory-processed instant rice. Along with cooking most foods, a versatile new generation pressure cooker cooks rice quickly and easily. The pot-in-pot method of cooking rice in a pressure cooker makes tasty rice that isn’t sticky. Here are the directions:

The pot-in-pot method is very easy to use. You’ll need a heat-proof pot (or bowl) that fits inside your pressure cooker. A stainless steel pot is a good choice. Pour 1 cup (250 ml) of water into the bottom of the pressure cooker. Place the trivet in the pressure cooker and, if necessary to support the stainless steel pot, the steamer basket. The stainless steel pot is now put on top of the trivet or steamer basket.

What Goes in the Pot?

The rice, water/stock and any flavourings go in the stainless steel pot. The following table shows the quantities of rice and water/stock. Using stock instead of water increases the flavour of the cooked plain rice. You can also add various flavourings such as garlic, paprika, cayenne pepper, bay leaf, dried oregano, basil or thyme.

Table: Rice Cooking Times for 15 psi Pressure Cookers

Rice Rice Quantity Approximate Water/Stock Quantity Approximate Cooking Time
(minutes)
Basmati Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-7
Brown Rice 1/4 cup (60 ml) 1/3 cup (75 ml) 12-15
1 cup (250 ml) 1 1/2 cups (350 ml) 12-15
White Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-6
1/4 cup (60 ml) 1/3 cup (75 ml) 6
Wild Rice 1 cup (250 ml) 3 cups (750 ml) 22-25

If you use chicken or beef stock instead of water for the brown rice, allow the rice to cook an extra 3 minutes.

Use the natural release method after the cooking time has elapsed. To use the natural release method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally (just let the pressure cooker sit). Once the pressure has dropped, let the rice stand for an additional 5 minutes in the pressure cooker. Alternatively, you can remove the pot containing the rice, cover it with a plate or something similar and then let it stand for the additional 5 minutes.

pressure cooker rice recipes
how does a new generation pressure cooker differ from an old-style pressure cooker?

How to cook rice in an indian style pressure cooker

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(Flavors and Aromas from my kitchen)

How to cook rice in an indian style pressure cooker

Mysuru Style Bisibelebhaath – a rich, filling and delicious rice and lentil savory and tangy Indian style porridge chock full of vegetables in a homemade aromatic spice mixture; a perfect one-pot meal made easy in a pressure cooker.

Pandemic times and everyone is at home with “work from home” and homemade cooked food being the order of the day!

Domestic help has been given a paid holiday and so lots of cleaning, cooking and back breaking house hold chores in everyone’s abode I presume?

These times call for quick and nutritious one-pot meals to give respite to our backs and body and this is when I reach out to my humble pressure cooker to churn out easy and delicious meals.

One of my favorites is Mysuru style Bisi bele Bhaath, a quintessential rice-lentil-vegetables tangy savory porridge like dish thought to be originating from Mysore or Mysuru as it is called now, where I am from! The best part in this recipe is, unlike the traditional recipe which needs a longer process, here, there is no frying, no sauteing etc.! Just layer, add water and pressure cook!

And, if you have the flavor booster of this dish bisi bele bhaath powder already prepared (homemade or store bought), it comes together in no time! Just perfect for those busy days when you want to get out of the kitchen as fast as possible to attend to other hobbies or chores.

Sounds like something you would love to try doesn’t it?

How to cook rice in an indian style pressure cooker

NOW, WHAT IS MYSORE/MYSURU STYLE BISI BELE BHAATH:

Bisi Bele Bhaath or Bisi Bele Huliyanna as it sometimes also called (“huli” is tamarind and “anna” is rice) is one of my favorite one-pot meals which we love as it is not only tasty but oh-so filling and sumptuous.

It loosely translates to hot, lentil rice; “bisi” is hot, “bele” is lentils and “bhaath” is rice in Kannada, the local language in Mysore or Mysuru as it is called now; also called “City of Palaces”, a city in Karnataka, one of the southern states of India.

According to locals, this dish was first made in the main palace in Mysuru for the royals about 300 years ago but using only rice and lentils then! The vegetables came later on!

But the key ingredient in this dish which gives it that oomph and flavor is an aromatic spice mix called Bisi Bele Bhaath powder which you can make at home (or get store bought easily) and lots and lots of ghee!

INGREDIENTS NEEDED TO MAKE MYSURE STYLE PRESSURE COOKER BISI BELE BHAATH:

RICE – any type of rice is good. I love the rice version of this dish, but sometimes, I use cracked.broken wheat or dalia (something like bulgur wheat) instead for added nutrition. Just wash and drain before cooking.

MOONG DAL – split yellow lentils also called mung bean dal; again wash and drain.

BISI BELE BHAATH POWDER – this is a lovely melange of aromatic Indian spices like coriander, cumin, fenugreek seeds or methi with some cloves and cinnamon along with lentils like urad dal or split white lentils/black gram dal and chana dal or split yellow Bengal gram dal.

A dash of coconut adds a mild sweetness and of course, dry red chilies for the heat! These are roasted and powdered. For an easier option, use store bought bisi bele bhaat powder which is easily available in Indian stores or online.

TAMARIND – this is the tangy part. You can use fresh tamarind or even store bought tamarind paste. If using fresh tamarind (available in Indian/Asian stores), just soak in warm water to let the tamarind release its juices and do its magic in the dish. Or, if you are using bottle tamarind paste, yayyy! Just spoon it out and use.

VEGETABLES – use any vegetable you have but the traditional ones used are potatoes, green beans, carrots and sometimes drumsticks or moringa sticks. I have used cauliflower, capsicum or bell pepper, potatoes and carrots. Just use any vegetable you have as long as they do not turn out mushy like pumpkin, squash, okra etc.

Some people use onions, but I prefer making this one without any onions.

These are the basic ingredients along with mustard seeds, curry leaves, peanuts or any other nut you prefer and lots of ghee and/or oil. (Use only oil if vegan).

How to cook rice in an indian style pressure cooker

HOW TO MAKE IT THE EASY PEASY WAY:

Once you have the spice powder ready (homemade or store bought), it hardly takes any time.

Just layer the ingredients in a pressure pan (good old Indian pressure cooker or an Instant Pot), add water and pressure cook until done.

Although I have also made it the traditional way where you cook the rice and lentils separately and then add to the cooked vegetables and spices, I found that this layering method too comes out so amazing without any compromise on taste or texture! Never going back to the stove top version!

SERVING SUGGESTIONS:

As this dish has everything you want in a meal, all you need is maybe a salad or raita along with some crispies like potato chips, poppadums, boondi (deep fried chickpea batter balls), roasted or fried peanuts etc. on the side.

Serve hot with warm melted fresh ghee drizzled on top; the way south Indians enjoy! And remember, eat it hot!

Do try and make this easy version of Mysure Style Bisi Bele Bhaath which comes together very fast in a pressure cooker!

I have tried the traditional ingredients using rice and now, recently, made it with cracked/broken wheat instead of rice. It was finger licking good if I may say so myself!

How to cook rice in an indian style pressure cooker

So, make it with rice or cracked wheat; you are going to love this south Indian delight!

Enjoy Foodies and Happy Cooking!

Here are some more one-pot meals you can enjoy using a pressure cooker:

  • One-pot Sambar Sadam/Rice
  • Pressure Cooker Curry Leaves Pulao
  • Tamarind Rice
  • Pressure Cooker Methi Carrot Pulao

Now, let’s see how to make this delicious, one-pot, Pressure Cooker Mysuru Style Bisi Bele Bhaath:

(Flavors and Aromas from my kitchen)

How to cook rice in an indian style pressure cooker

Mysuru Style Bisibelebhaath – a rich, filling and delicious rice and lentil savory and tangy Indian style porridge chock full of vegetables in a homemade aromatic spice mixture; a perfect one-pot meal made easy in a pressure cooker.

Pandemic times and everyone is at home with “work from home” and homemade cooked food being the order of the day!

Domestic help has been given a paid holiday and so lots of cleaning, cooking and back breaking house hold chores in everyone’s abode I presume?

These times call for quick and nutritious one-pot meals to give respite to our backs and body and this is when I reach out to my humble pressure cooker to churn out easy and delicious meals.

One of my favorites is Mysuru style Bisi bele Bhaath, a quintessential rice-lentil-vegetables tangy savory porridge like dish thought to be originating from Mysore or Mysuru as it is called now, where I am from! The best part in this recipe is, unlike the traditional recipe which needs a longer process, here, there is no frying, no sauteing etc.! Just layer, add water and pressure cook!

And, if you have the flavor booster of this dish bisi bele bhaath powder already prepared (homemade or store bought), it comes together in no time! Just perfect for those busy days when you want to get out of the kitchen as fast as possible to attend to other hobbies or chores.

Sounds like something you would love to try doesn’t it?

How to cook rice in an indian style pressure cooker

NOW, WHAT IS MYSORE/MYSURU STYLE BISI BELE BHAATH:

Bisi Bele Bhaath or Bisi Bele Huliyanna as it sometimes also called (“huli” is tamarind and “anna” is rice) is one of my favorite one-pot meals which we love as it is not only tasty but oh-so filling and sumptuous.

It loosely translates to hot, lentil rice; “bisi” is hot, “bele” is lentils and “bhaath” is rice in Kannada, the local language in Mysore or Mysuru as it is called now; also called “City of Palaces”, a city in Karnataka, one of the southern states of India.

According to locals, this dish was first made in the main palace in Mysuru for the royals about 300 years ago but using only rice and lentils then! The vegetables came later on!

But the key ingredient in this dish which gives it that oomph and flavor is an aromatic spice mix called Bisi Bele Bhaath powder which you can make at home (or get store bought easily) and lots and lots of ghee!

INGREDIENTS NEEDED TO MAKE MYSURE STYLE PRESSURE COOKER BISI BELE BHAATH:

RICE – any type of rice is good. I love the rice version of this dish, but sometimes, I use cracked.broken wheat or dalia (something like bulgur wheat) instead for added nutrition. Just wash and drain before cooking.

MOONG DAL – split yellow lentils also called mung bean dal; again wash and drain.

BISI BELE BHAATH POWDER – this is a lovely melange of aromatic Indian spices like coriander, cumin, fenugreek seeds or methi with some cloves and cinnamon along with lentils like urad dal or split white lentils/black gram dal and chana dal or split yellow Bengal gram dal.

A dash of coconut adds a mild sweetness and of course, dry red chilies for the heat! These are roasted and powdered. For an easier option, use store bought bisi bele bhaat powder which is easily available in Indian stores or online.

TAMARIND – this is the tangy part. You can use fresh tamarind or even store bought tamarind paste. If using fresh tamarind (available in Indian/Asian stores), just soak in warm water to let the tamarind release its juices and do its magic in the dish. Or, if you are using bottle tamarind paste, yayyy! Just spoon it out and use.

VEGETABLES – use any vegetable you have but the traditional ones used are potatoes, green beans, carrots and sometimes drumsticks or moringa sticks. I have used cauliflower, capsicum or bell pepper, potatoes and carrots. Just use any vegetable you have as long as they do not turn out mushy like pumpkin, squash, okra etc.

Some people use onions, but I prefer making this one without any onions.

These are the basic ingredients along with mustard seeds, curry leaves, peanuts or any other nut you prefer and lots of ghee and/or oil. (Use only oil if vegan).

How to cook rice in an indian style pressure cooker

HOW TO MAKE IT THE EASY PEASY WAY:

Once you have the spice powder ready (homemade or store bought), it hardly takes any time.

Just layer the ingredients in a pressure pan (good old Indian pressure cooker or an Instant Pot), add water and pressure cook until done.

Although I have also made it the traditional way where you cook the rice and lentils separately and then add to the cooked vegetables and spices, I found that this layering method too comes out so amazing without any compromise on taste or texture! Never going back to the stove top version!

SERVING SUGGESTIONS:

As this dish has everything you want in a meal, all you need is maybe a salad or raita along with some crispies like potato chips, poppadums, boondi (deep fried chickpea batter balls), roasted or fried peanuts etc. on the side.

Serve hot with warm melted fresh ghee drizzled on top; the way south Indians enjoy! And remember, eat it hot!

Do try and make this easy version of Mysure Style Bisi Bele Bhaath which comes together very fast in a pressure cooker!

I have tried the traditional ingredients using rice and now, recently, made it with cracked/broken wheat instead of rice. It was finger licking good if I may say so myself!

How to cook rice in an indian style pressure cooker

So, make it with rice or cracked wheat; you are going to love this south Indian delight!

Enjoy Foodies and Happy Cooking!

Here are some more one-pot meals you can enjoy using a pressure cooker:

  • One-pot Sambar Sadam/Rice
  • Pressure Cooker Curry Leaves Pulao
  • Tamarind Rice
  • Pressure Cooker Methi Carrot Pulao

Now, let’s see how to make this delicious, one-pot, Pressure Cooker Mysuru Style Bisi Bele Bhaath:

This easy, homemade Indian Mutton Curry will become your go to recipe every time you want to cook with lamb. Tender, succulent pieces of meat are cooked in a spicy gravy that makes it the perfect bowl of comfort food with basmati rice.

How to cook rice in an indian style pressure cooker

Let’s welcome the easiest Indian Mutton Curry for pullover and pyjama weather. This one’s purely for the beginners who want a bowl of curry and rice now and then. Because you guys are my people. The ones that I really write this food blog for, and I feel your love for comfort food.

Google mutton curry and you’ll get all kinds of Andhra, Hyderabadi and Kerala variations. But this ones quite basic guys. It’s one of those back pocket mutton curry recipes that we all need in life. And that’ll make everyone in the house go totally nuts. They’ll never guess how easy it is. I promise.

It’s basic but amazing. Spicy, flavorful, warming with all the right reasons to be a glutton on Sunday which is when mutton curry makes the most sense. Because after a bowl of this Indian mutton curry and rice, all you’ll want to do is Netflix and nap.

How to make Indian Mutton Curry

How to cook rice in an indian style pressure cooker

We first made this recipe for a couple of friends. Actually Denver did. I was out on a Sunday afternoon, and Denver decided to make lunch. The most amount of work went into chopping the onions and tomatoes, which we had our food processor for, so basically it was a stir and cook game. Which he is awesome at.

We all came home hungry to the house smelling fantastic, made some parathas and rice and dug in!

How to cook rice in an indian style pressure cooker

I knew right there that I needed to share this on the blog because you guys will love it! So we’ve made it again and again, and everytime we ended up polishing it before I could take any pictures. But we are finally here with the best, easiest Indian mutton curry for all you comfort food seekers and curry lovers. Sunday lunches can’t get better than this.

Which cut of mutton (lamb) is best for stewing/ curries?

Almost any cut of lamb can be used for lamb stews and curries, but the shoulder is best. As it becomes really tender and flavorful during the stewing and braising process. Shanks also work really well in a mutton curry or stew because the marrow soaks up all the flavors and is amazing to suck on.

I highly recommend using a ‘meat masala’ which really takes the guesswork out of this, and I used Lala’s Mutton Curry masala for this one. You can go ahead and try Shaan as well, a brand which make fantastic masalas.

Watch Indian Mutton Curry Recipe Video