I have seen this being done too on youtube but instead of using cow’s feet because they do an absolute number on me that I would use either lamb’s or goat’s feet instead and it is 1 kg or 1 lb of paya which means feet in Urdu. In German it is called fuss and Pashto they are called khpa. Before you start making this dish you will need to make Afghani Pulao Masala. Then the rest is a piece of cake.
I made this dish completely in my instant pot last night and I am very amazed on how this turned out. Fist thing is that you have to rinse out your inner lining just in case. Turn upside down to dry in a dish rack then when it is dry put it in the instant pot and the like. Add either 3 tbs of dalda ghee on which I used or you can add 1/4 cup of oil of olive, corn, canola, vegetable, sunflower, safflower, avocado or grapeseed. Add 3 tbs of butter ghee on top of this.
Slice 1 onion or shallot in to half moon slices and fry until it is brown. Add full contents of the mortar and pestle with 1 pinch of turmeric powder or 1 small piece of turmeric root peeled washed and ground in mortar and pestle. Add either 1 pinch of pink salt or vegtea seasoning or 1 bullion cube crushed in a mortar and pestle before adding also add 1 small piece of ginger peeled and washed with 3 cloves of garlic peeled washed and chopped. This gets crushed also in a mortar and pestle. Again add the contents to the instant pot and add chopped tomato. Add 1 cup of water and stir then add also with 3 dashes of maggi or knorr aroma,
Add 1/2 cup of chickpeas with 1 kg or 1 lb of goat or lamb paya. It is because I can’t the one from cow because it will close my chest like crazy. Add 1 quart or 1 liter of water and select cancel and place the pressure cooking lid and select pressure cook function on high and select the time for 30 minutes then press quick release button. While you are at it get a steam diverter because this will help protect your cupboards. Amazon sells them and guess what! It is going to be the very next blog post and it is so very exciting!!!!!!!
After the pressure is gone then open the multi functional cooker by checking to see how the chickpeas and the paya is doing. I checked and seen the bean is still a little hard and checked the liquid levels by adding another quart or liter of water. I checked the seasoning and it was very good and repeated the cycle for another 30 minutes on pressure cook function on high. Then again pressed the rapid release button and then added 3 cups of rice in the instant pot and added the rice with 2 additional cups of water and selected steam on high for 15 which cooked the rice to perfection. With this there is a tempered glass lid I have that covered this nicely. I use this for steaming and for slow cooking only.
You can also use these pressure cook methods on a regular stovetop pressure cooker for 30 minutes turn off the heat then repeat again. Before doing that pease follow all of the steps from the saute function on regular stovetop pressure cooker and repeat again for another 30 minutes then add the rice on the coldero and empty contents from pressure cooker and cook for 15 minutes after bringing rice to boil then turning flame down. When this is done for both methods, leave on dum for 20 minutes and garnish with dried mint for both flavoring and a garnish. Also serve with a dollop of fresh Desi yogurt.
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