just ordered my first pressure cooker off amazon and im learning so much through ur videos!!! gonna try this next week thankyou soooo much for uploading, loveeee the content and loveeeeee how informative it is!! thankyouuuuu!!💖💖💖
You can tell how excited you are with your pressure cooker you done your intro super fast lol I think I need to get a pressure cooker lol love your videos x
You are so welcome! Don't forget to share the channel with all your friends and family, you are what make the channel grow and keep be making more videos.
Great video, that dish looks fantastic, wish I had "smell-o-vision". I'm still using the same incredibly noisy Prestige pressure cooker I bought as soon as I moved into my first house almost 40 years ago. Its only relatively recently that I've started using it to cook curry and I'm very impressed, the spice flavours seem to meld together completely and be much more rounded. The pressure cooker is also great for cooking brown rice in a fraction of the time taken on a stove top pan
Thanks for showing us the recipe, but is there a chart telling you how many mins. For different meats, I bought one from Amazon, but the manuel isn't in english.
I must say the recipe is great and ingredients just about perfect. However, cooking the onions in oil and then pressure cook is unhealthy way to cook. Steam is best created by water. Barring that, I ll make the same this weekend. cheers!
New to the pressure cooker. Cooking for second time in a week to get technique right. Only thing I’m confused about is the punning. I followed the measurements but took 25 mins here to reduce. Smell and taste is sensational though.
Thanks! Please bear in mind that not all pressure cookers are the same and that also goes for the hob setting too. Whilst my timings are correct to my hob/ pot you may experience a sight difference like you did.
I have a similar pressure cooker as yours. When I add the rice, I bring it to a high boil, lock the lid, bring it to a pressure (at medium heat). Then once it comes to a pressure, I immediately turn the stove to the lowest heat setting and cook it for 5 minutes, then I turn off the stove and let the pressure release naturally.
@@MyLittleKitchenRecipes …..yes this is only when making rice. The rice doesn’t take much long to cook at all. Also the reason I bring it to a boil first before locking the lid is so that the rice doesn’t stick to the bottom of the pot. Oh and when cooking halim I bring the grains/lentils to a boil (to prevent sticking) and then cook at med-heat for ~ 10-15 mins. Happy experimenting 🙂
Evans, it is really nice and quick in the pressure cooker - don't forget to subscribe to the channel and turn your bell notifications on to be notified of any of my new videos
Do I have to wait for it to manually cool down ? When I release the pressure valve the steam is coming out the top like a fire extinguisher. I'm worried it might blow up
Make sure you take the pot off the hob when you do that. The steam shooting out is normal, you are releasing the pressure, wait until it stops then move it to the next release, once it stops totally you can open the pot.
Hi Shamza, excuse my ignorance but at 71 years old and about to embark on my first curry cooking attempt (spurred on by your brilliant videos) could you clarify, what you are doing when you say you are bunning/burning (that's how the sub-titles read it) the meat in a dish. Is it something specific to Asian style cooking or should I opt for hearing aids...😂
My 62-year-old ears have the same issues Julian. I'm no curry expert, but I think the term used by Shamza was "bhuna", which (according to Google) means to fry in hot oil to release flavour
Hi Julian, thank you for your comment 😊 my apologies for the late reply. Firstly, may i congratulate you on your first ever curry journey, here's to many more 👏👏 So yes you heard and wrote that right - Bhunning is a term that we use which is a 2nd stage cook. The first stage is the preparation of the masala or base curry as its also known, then the meat is added and half cooked, after this comes the Bhunning of the meat and masala together to further develop the flavours overall of the end product. It is therefore in my humble opinion a crucial part of the cooking process that should not be missed. It is in simple words known as the frying off process, I hope I've explained it thoroughly enough for you to understand. Good luck with the curry and I'd love to hear how you get on! 😊👍
@@MyLittleKitchenRecipes Hi Shamza, thank you for your wonderfully easy to understand explanation of Bhunning. I hope to make the dish this week-end as a Birthday dinner treat for my step Daughter and her hubby. As an afterthought, how many people would the quantity you have cooked in this video serve?
No as the onions need to be fried first in order for it to colour the rice and the dish with the authentic brown pilau rice colour and that can't be achieved by adding onions with the tomatoes.
Hi, looks fab. Can you tell me what brand your pressure cooker is? I’ve got an old Tower that doesn’t get up to pressure anymore, so was thinking of buying a new one. But there’s a lot of pressure cookers out there and really not sure which one to go for? Cheers. B
Hi there, I use the Amazon basics one which I'll link below. If you use my affiliate link to purchase, it will mean I earn a few pennies too 😊👍 It's very good, basic and not fiddly with too many settings. I use it all the time and it helps so much to reduce cooking time.
Can you explain the 'punning' (?) process please? Is it related to 'bhuna-ing' from BIR to dry fry, or to get the chicken to release all its water? I've not heard that term before. I think 'dum' is a steaming process - is that right? I'm enjoying a ninja multicooker, I hope this will translate.
James I've a video coming very soon explaining this in depth. Please male sure to subscribe to the channel with your bell notification turned on so you don't miss this video and yes Dum means steaming, you are correct.
Salaam Hi I have made pressure cooker chicken / lamb pilau in a Power pressure cooker It also turns out great . Not sure why you are using an old style pressure cooker on stove? Great fan of yours and I do love your recipes by the way
It’s not old style pressure cooker!! I prefer this type of pressure cooker because it cooks faster than instant pot. For instant pot you have to wait for additional 10 mins for it to come to a pressure.
Wsalaam Perry, thank you for your comment 😊 I bought this pressure cooker due to the high reviews it had compared to others! I'm all about a product working efficiently rather than what it looks like or how much it costs. How is this old? Sorry I'm confused... 🤔🤷🏻♀️🙂
@@MyLittleKitchenRecipes Hi it just looks ancient like all the auntie jee's used way back then.My Mum had one 30 years ago . Power pressure cookers I think are much better and more faster Next time check out reviews from Which magazine You wont go wrong there. But each to their own Your dish turned out lovely and I am a fan of your cooking!!
@@perry2955 ….I beg to differ. Stove top pressure cooker cooks much faster than power electrical pressure. Have you tried “the old Aunty pressure cooker”
hey very nice videos, gotta say i love the tase of pressure cooked, altho im still practicing using it. quick question if your still there.. a lil story first -so i havent got the exact ingriedients (didnt got tomatos), so i decided to add carrots and borocolli in there and what i did i havent sliced borocolli and added too much water (silly me i know) and i cooked for 10 minutes on highest heat settings. when i opened it up there a tons of water so i decided to boil it away with like 8 heat settings (added rice first) until i smelled burning i turned off imediatlly and transfered my plau to different pot (anyways tldr that was my first experience making plau in pressure cooker lol)..so my question is- whats your water adding policy i can see you add very little water over ur ingriedients?
Love your recipes. Quick question would you have a masala saucecooked separately. In some restaurants in Bradford its served with a bowl of curry gravy. Do you have a recipe please x
I found a pressure cooker great for preparing the sauce onions (without pressure), meat and base sauce (with pressure), but less suitable for the rice. I had more success partially cooking the rice separately with cinnamon, green and black cardamon etc, then adding the cooked rice to the pressure cooked meat/sauce mix in a casserole and finishing the assembled dish off in the oven. I also fried the onion topping/garnish in a separate frying pan. I hope that helps
@@MyLittleKitchenRecipes Many thanks. I’m a single dad & you’re cooking 🧑🍳 helps me slit as u go into detail of what to put in & how much. Made ur Kababs last night kids loved them. 👌🏽
Assalamualikum wa rahamtullahi shamza love ur videos inspires me to cook new recipes from ur channel can j ask where u bought ur pressure cooker from please i have 1 but it doesnt whisle or like urs simple old one from ebay
Well well well it is made good but not great as all ur recipes turn out to be .No Gain without Pain .Compromising way to just doing formality No My wonder Lady 🙃 not ur style .If we have to save time I think we should ask for delivery. Maybe u have catered busy people in western world. We in India still have time and patience to satisfy our taste buds .Sorry my Najumi .
Dear Shamza, two things. I love the way your smiling face reflects in the pan's lid. But I don't understand how you measure the rice to water ratio. Is there a formula, please. My rice came out overcooked. Thank you for what will certainly be great advice.
Hello there, yes there is. So, for every 1cup - 250g I use 2 mugs of water which is 250g : 500ml that is what works for the rice brand that I use. Bearing in mind different brands of rice will require more or less water and cooking times. So if I'm making 2mugs of rice I'll I'd 3cups of water and so forth. It's a tricky one as no 2 households use the same brand of rice. If you're finding the rice soggy then reduce the water content by 1/2 a Mug and see how you get on.
I would love to try this recipe but my pressure cooker is part of my Ninja air frier, the advise I would like is, do I leave the pot in the Ninja and use the saute division when not using the pressure cooker part or do i remove the pot and use my gas hob? many thanks in advance.
Please share what the capacity your pressure cooker is Shamsa, like how many litres? Love the idea of reducing cooking time by half! Thanks for sharing this x
I agree and it would be useful to know capacities of other pans used, as I feel I have a pan that looks similar to the one used in chicken & chickpea video, but camera angles can be deceptive, so I don't want to start out putting a whole lot of ingredients in a pan to find I should have gone a size larger.
Hi Julia, I'll try to link the pan sizes in the description box from now on as it's a common question I get asked. The pot i used for my Chicken & Chickpea Curry was a 4 litre one.
just ordered my first pressure cooker off amazon and im learning so much through ur videos!!! gonna try this next week thankyou soooo much for uploading, loveeee the content and loveeeeee how informative it is!! thankyouuuuu!!💖💖💖
You can tell how excited you are with your pressure cooker you done your intro super fast lol I think I need to get a pressure cooker lol love your videos x
Haha, yes Ayisha lol 😆
Thank you Shamza
Amazing!! Can't wait to try it out... need to buy a pressure cooker first 😆
Enjoy 😉
Thanks, just keep these pressure cooker recipes coming. There is a niche for them on U tube.
Totally agree Dennis 👍
Wow that looks AWESOME!!! Thank you for sharing
You are so welcome! Don't forget to share the channel with all your friends and family, you are what make the channel grow and keep be making more videos.
I'm @ day 3 recovery from food poisoning ... I'm gagging for a curry! 😢😢
This looks sooooooo good
So sorry to hear that, hope your on the mend and can enjoy one soon.
Great video, that dish looks fantastic, wish I had "smell-o-vision". I'm still using the same incredibly noisy Prestige pressure cooker I bought as soon as I moved into my first house almost 40 years ago. Its only relatively recently that I've started using it to cook curry and I'm very impressed, the spice flavours seem to meld together completely and be much more rounded. The pressure cooker is also great for cooking brown rice in a fraction of the time taken on a stove top pan
John, they're a brilliant kitchen gadget. I totally agree. The speed they brown the onions is amazing!
I’m a visual cook, don’t go by specific times. How do you know how long to cook without looking inside?
I’m working hard to master my pilau rice skills - this will really help 🙌🏻
April, glad you're finding the videos helpful! Remember practice makes perfect! 👌😊
Thanks for showing us the recipe, but is there a chart telling you how many mins. For different meats, I bought one from Amazon, but the manuel isn't in english.
I must say the recipe is great and ingredients just about perfect.
However, cooking the onions in oil and then pressure cook is unhealthy way to cook.
Steam is best created by water.
Barring that, I ll make the same this weekend.
cheers!
New to the pressure cooker. Cooking for second time in a week to get technique right. Only thing I’m confused about is the punning. I followed the measurements but took 25 mins here to reduce. Smell and taste is sensational though.
Thanks! Please bear in mind that not all pressure cookers are the same and that also goes for the hob setting too. Whilst my timings are correct to my hob/ pot you may experience a sight difference like you did.
I have a similar pressure cooker as yours.
When I add the rice, I bring it to a high boil, lock the lid, bring it to a pressure (at medium heat). Then once it comes to a pressure, I immediately turn the stove to the lowest heat setting and cook it for 5 minutes, then I turn off the stove and let the pressure release naturally.
Cool, is that when you make rice? Ill also try that method too. 😊👍
@@MyLittleKitchenRecipes …..yes this is only when making rice. The rice doesn’t take much long to cook at all. Also the reason I bring it to a boil first before locking the lid is so that the rice doesn’t stick to the bottom of the pot.
Oh and when cooking halim I bring the grains/lentils to a boil (to prevent sticking) and then cook at med-heat for ~ 10-15 mins. Happy experimenting 🙂
awesomeness
Thanks 😊
Amazingly smart and delicious
Evans, it is really nice and quick in the pressure cooker - don't forget to subscribe to the channel and turn your bell notifications on to be notified of any of my new videos
Mashaallah This is Very Delicious Food Dear sister
Thanks!
Do I have to wait for it to manually cool down ? When I release the pressure valve the steam is coming out the top like a fire extinguisher. I'm worried it might blow up
Make sure you take the pot off the hob when you do that. The steam shooting out is normal, you are releasing the pressure, wait until it stops then move it to the next release, once it stops totally you can open the pot.
Defo try this in my pressure cooker
Let me know how you get on! 😊
Hi Shamza, excuse my ignorance but at 71 years old and about to embark on my first curry cooking attempt (spurred on by your brilliant videos) could you clarify, what you are doing when you say you are bunning/burning (that's how the sub-titles read it) the meat in a dish. Is it something specific to Asian style cooking or should I opt for hearing aids...😂
My 62-year-old ears have the same issues Julian. I'm no curry expert, but I think the term used by Shamza was "bhuna", which (according to Google) means to fry in hot oil to release flavour
Hi Julian, thank you for your comment 😊 my apologies for the late reply. Firstly, may i congratulate you on your first ever curry journey, here's to many more 👏👏
So yes you heard and wrote that right - Bhunning is a term that we use which is a 2nd stage cook. The first stage is the preparation of the masala or base curry as its also known, then the meat is added and half cooked, after this comes the Bhunning of the meat and masala together to further develop the flavours overall of the end product. It is therefore in my humble opinion a crucial part of the cooking process that should not be missed. It is in simple words known as the frying off process, I hope I've explained it thoroughly enough for you to understand. Good luck with the curry and I'd love to hear how you get on! 😊👍
Perfectly put John, thank you for this 👏 😊👍
@@MyLittleKitchenRecipes Hi Shamza, thank you for your wonderfully easy to understand explanation of Bhunning. I hope to make the dish this week-end as a Birthday dinner treat for my step Daughter and her hubby. As an afterthought, how many people would the quantity you have cooked in this video serve?
Quite easily 4/5 people, all depending on portion sizes.
I have different kind of cooker
Can you not add the onions and tomatoes together and then pressure it together too instead of two different stages?
No as the onions need to be fried first in order for it to colour the rice and the dish with the authentic brown pilau rice colour and that can't be achieved by adding onions with the tomatoes.
Excellent video. Have you done a video on how to make desi tea (dhood patee cha, translated 'milk tea bag tea'.)
Thanks 😊 lol not yet, soon to come!
bunny baby lol...looks so tasty
It's a wonderful dish Darren!
Hi, looks fab. Can you tell me what brand your pressure cooker is?
I’ve got an old Tower that doesn’t get up to pressure anymore, so was thinking of buying a new one.
But there’s a lot of pressure cookers out there and really not sure which one to go for?
Cheers. B
Hi there, I use the Amazon basics one which I'll link below. If you use my affiliate link to purchase, it will mean I earn a few pennies too 😊👍
It's very good, basic and not fiddly with too many settings. I use it all the time and it helps so much to reduce cooking time.
Can you explain the 'punning' (?) process please? Is it related to 'bhuna-ing' from BIR to dry fry, or to get the chicken to release all its water? I've not heard that term before. I think 'dum' is a steaming process - is that right? I'm enjoying a ninja multicooker, I hope this will translate.
James I've a video coming very soon explaining this in depth. Please male sure to subscribe to the channel with your bell notification turned on so you don't miss this video and yes Dum means steaming, you are correct.
what kind of green chillies are they and can I find them at any Indian grocery store? thank you.
Yes you can. They're the smallish long, green chillies
Salaam Hi I have made pressure cooker chicken / lamb pilau in a Power pressure cooker It also turns out great . Not sure why you are using an old style pressure cooker on stove? Great fan of yours and I do love your recipes by the way
Budget perhaps? Nothing wrong with a cheaper pressure cooker. If you prefer more expensive ones then use it
It’s not old style pressure cooker!! I prefer this type of pressure cooker because it cooks faster than instant pot. For instant pot you have to wait for additional 10 mins for it to come to a pressure.
Wsalaam Perry, thank you for your comment 😊 I bought this pressure cooker due to the high reviews it had compared to others! I'm all about a product working efficiently rather than what it looks like or how much it costs. How is this old? Sorry I'm confused... 🤔🤷🏻♀️🙂
@@MyLittleKitchenRecipes Hi it just looks ancient like all the auntie jee's used way back then.My Mum had one 30 years ago . Power pressure cookers I think are much better and more faster Next time check out reviews from Which magazine You wont go wrong there. But each to their own Your dish turned out lovely and I am a fan of your cooking!!
@@perry2955 ….I beg to differ. Stove top pressure cooker cooks much faster than power electrical pressure. Have you tried “the old Aunty pressure cooker”
hey very nice videos, gotta say i love the tase of pressure cooked, altho im still practicing using it. quick question if your still there.. a lil story first -so i havent got the exact ingriedients (didnt got tomatos), so i decided to add carrots and borocolli in there and what i did i havent sliced borocolli and added too much water (silly me i know) and i cooked for 10 minutes on highest heat settings. when i opened it up there a tons of water so i decided to boil it away with like 8 heat settings (added rice first) until i smelled burning i turned off imediatlly and transfered my plau to different pot (anyways tldr that was my first experience making plau in pressure cooker lol)..so my question is- whats your water adding policy i can see you add very little water over ur ingriedients?
Looks great 🙌🙌🙌
Thanks Dean 😊👍
Love your recipes. Quick question would you have a masala saucecooked separately. In some restaurants in Bradford its served with a bowl of curry gravy. Do you have a recipe please x
Thanks Craig, I've replied to your other comment.
Would this work on a electric pressure cooker?
Harry, I haven't used one so unable to comment. Sorry
Amazing that, that be cooked in a pressure cooker! Do you think your lamb biriyani can be cook the same way?
I found a pressure cooker great for preparing the sauce onions (without pressure), meat and base sauce (with pressure), but less suitable for the rice. I had more success partially cooking the rice separately with cinnamon, green and black cardamon etc, then adding the cooked rice to the pressure cooked meat/sauce mix in a casserole and finishing the assembled dish off in the oven. I also fried the onion topping/garnish in a separate frying pan. I hope that helps
I don't see why not. 😊
Hey, Ur new subscriber..... I love Ur voice, and Ur brilliant ,clear English accent.....and not Ur eyebrows....lol
I'm sure her eyebrows are better than your caterpillars
I have an old-fashion pressure cooker but I’m afraid to use it because I don’t wanna blow up.
Hi is this Indian style or Pakistani style cooking ?
Hello there, this is Pakistani style cooking 😊
@@MyLittleKitchenRecipes
Many thanks. I’m a single dad & you’re cooking 🧑🍳 helps me slit as u go into detail of what to put in & how much. Made ur Kababs last night kids loved them. 👌🏽
Would use of chicken breast require a shorter cooking time please?
Hello, yes it would as on the bone takes longer to cook 😊👍
You are BEAUTIFUL!
Who knew?!
Exactly... 😊👍
Love your cooking shows, getting apna food out there 🇵🇰🇬🇧🏆
Thank you 😊
Assalamualikum wa rahamtullahi shamza love ur videos inspires me to cook new recipes from ur channel can j ask where u bought ur pressure cooker from please i have 1 but it doesnt whisle or like urs simple old one from ebay
Kindly check the description box. The link to mine is there. 😊🙌
Well well well it is made good but not great as all ur recipes turn out to be .No Gain without Pain .Compromising way to just doing formality No My wonder Lady 🙃 not ur style .If we have to save time I think we should ask for delivery. Maybe u have catered busy people in western world. We in India still have time and patience to satisfy our taste buds .Sorry my Najumi .
I think it tasted great, despite the quick Cooking time Vikram 😊👍
Dear Shamza, two things. I love the way your smiling face reflects in the pan's lid. But I don't understand how you measure the rice to water ratio. Is there a formula, please. My rice came out overcooked. Thank you for what will certainly be great advice.
Hello there, yes there is. So, for every 1cup - 250g I use 2 mugs of water which is 250g : 500ml that is what works for the rice brand that I use. Bearing in mind different brands of rice will require more or less water and cooking times.
So if I'm making 2mugs of rice I'll I'd 3cups of water and so forth. It's a tricky one as no 2 households use the same brand of rice. If you're finding the rice soggy then reduce the water content by 1/2 a Mug and see how you get on.
Just found you're channel! Love it - been sharing it with friends...
Aww thank you so much 🙏
Looks a lot like Chicken Biryani ... Can't wait to try this
Hope you enjoy
I would love to try this recipe but my pressure cooker is part of my Ninja air frier, the advise I would like is, do I leave the pot in the Ninja and use the saute division when not using the pressure cooker part or do i remove the pot and use my gas hob?
many thanks in advance.
What is ratio of water to rice?
2 : 1 always
Please share what the capacity your pressure cooker is Shamsa, like how many litres? Love the idea of reducing cooking time by half! Thanks for sharing this x
I agree and it would be useful to know capacities of other pans used, as I feel I have a pan that looks similar to the one used in chicken & chickpea video, but camera angles can be deceptive, so I don't want to start out putting a whole lot of ingredients in a pan to find I should have gone a size larger.
Hi Farha, my is a 3 litre one and cooks up to approx 1kg in there quite easily.
Hi Julia, I'll try to link the pan sizes in the description box from now on as it's a common question I get asked. The pot i used for my Chicken & Chickpea Curry was a 4 litre one.
Dang, this looks good! Saved to my favourites...