The art of Pressure Cooking
It’s not about the whistle. It’s about how long!
In India, especially back home in Mizoram, we use pressure cooker a lot. I have seen various methods to decide when the dish is cooked – the number of whistles, time and water vaporizing when you sprinkle water on the side surface of the cooker. From my humble cooking experience, I have found “time” to be the most reliable and economical. I don’t care if the cooker whistles or not as long as the lid is air tight.
5 minutes on full flame, another 5 on medium and 3 minutes on sim. Note: I don’t dip the finger any more to measure the amount of water. The ratio 1(rice):2(water) always works. That is for one cup of rice, add two cups of water.
Pulao, Vegetable biryani
5 minutes on full flame, another 5 on medium and 3 minutes on sim.
3 minutes on full flame. Another 3 on medium. That’s it. Let it cool down naturally. When the pressure is gone and the lid can be opened, heat it with the lid open for 2 minutes or longer depending on how mashed you want the dal to be.
Cook for 10 minutes on full flame. Another 10 on medium flame. And 25 minutes on sim. I like it well done and 45 minutes has been right for me.
For mutton, 35 minutes works for me.
Before I started to consciously ‘time” when cooking, I had to several times open the cooker to check if it’s done. Whistle or no whistle does not bother me any more. Let me know your tips and tricks cooking with pressure cooker.
I drafted this post before leaving for Andaman. I happen to be awake early today. Perhaps my body clock continues the island time. I woke up pretty early when I was there. So I figure I might as well finish and publish this.