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Instant potting again
Posted on 3/3/20 at 5:04 pm
Posted on 3/3/20 at 5:04 pm
Cooked unsoaked chickpeas yesterday in 50 minutes in the pressure cooker—tender, separate, perfect to use in a chickpea/coconut milk stew w spinach. (That recipe is here: LINK )
And today, I’m making brown rice chicken biryani. Rice soaks and chicken marinates for 2 hrs-ish, but actually cooks for just 10-12 mins. Recipe: LINK
Anyone else still pressure cooking? I know, I’m behind on the trend, but it is proving extremely useful for beans and brown rice.
And today, I’m making brown rice chicken biryani. Rice soaks and chicken marinates for 2 hrs-ish, but actually cooks for just 10-12 mins. Recipe: LINK
Anyone else still pressure cooking? I know, I’m behind on the trend, but it is proving extremely useful for beans and brown rice.
1
Posted on 3/3/20 at 5:09 pm to hungryone
quote:
Anyone else still pressure cooking?
All the time. It doesn't save me too much time as it really only replaces the inactive cooking time, but it is nice to start something for dinner after work that previously needed to be started in the morning. I do almost all of my braised dishes in it now.
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