Bihari Mutton Pulao

Name: Bihari Mutton Pulao
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 500 g mutton (bone-in, medium pieces); 1.5 cup basmati rice (washed and soaked for 30 minutes); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp ghee; 2 pcs bay leaf; 1 tsp cumin seeds; 2 pcs black cardamom; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 4 cup water; 2 tbsp cilantro (chopped)

RATING

4.3/5(32)

TASTE SCORE

9/10

Fragrant basmati rice cooked with tender mutton, whole spices, onion, and yogurt for a deeply savory pulao with gentle warmth. This Bihari-style one-pot dish is rich, comforting, and perfect for a festive lunch or dinner spread.

PREP

20m

COOK

55m

SERVES

1 KATORI

735 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the rice and get the ingredients ready.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Slice the onion, slit the green chili, whisk the yogurt, and keep the whole spices ready.
TIPDrained rice gives fluffier grains and helps prevent the pulao from turning sticky.
pressure cook · ~30 min
Cook the mutton until tender.
1.Add mutton, 1 tbsp ginger-garlic paste, 2 cups water, and 0.25 tsp salt to a pressure cooker.
2.Cook on medium heat until the mutton is tender, about 5-6 whistles.
3.Let the pressure release naturally, then keep the mutton and its cooking liquid aside.
TIPTender mutton is key here; if needed, cook a little longer before moving to the rice.
saute · ~9 min
Cook the whole spices and onion in ghee.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, cumin seeds, black cardamom, green cardamom, cloves, cinnamon, and black peppercorns.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, 6-8 minutes.
TIPKeep the onion golden, not dark brown, so the pulao stays aromatic rather than bitter.
saute · ~7 min
Build the mutton masala.
1.Add the remaining ginger-garlic paste and green chili; cook for 1 minute.
2.Add yogurt, coriander powder, red chili powder, turmeric powder, garam masala, and the remaining salt.
3.Cook, stirring often, until the yogurt settles and the masala looks glossy.
4.Add the cooked mutton and mix well to coat every piece.
boil · ~5 min
Add the liquid and bring it to a boil.
Pour in 2 cups of the reserved mutton cooking liquid. If you have less, add enough water to make 2 cups. Bring it to a steady boil and taste the liquid for seasoning.
assemble · ~1 min
Add the rice and combine gently.
Add the drained basmati rice to the pan and stir very gently once so the grains stay whole and evenly spread in the liquid.
steam · ~18 min
Cover and cook the pulao on low heat.
Cover the pan tightly and cook on very low heat until the rice is done and the liquid is absorbed, 15-18 minutes.
TIPUse the lowest heat once covered so the bottom does not catch before the rice finishes cooking.
rest · ~10 min
Rest the pulao before opening the lid.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains firm up and the flavors settle.
garnish
Fluff the pulao and finish with cilantro.
serve
Serve the Bihari Mutton Pulao hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Use mutton with bone-in pieces; the bones enrich the stock that flavors the rice.
2
After pressure cooking, the mutton should be just tender, not falling apart, so it stays intact when mixed with rice.
3
Whisk the yogurt well and lower the heat before adding it to reduce the chance of splitting.
4
Let the onion turn light golden only; darker onion can make this pulao taste slightly bitter.
5
Taste the boiling stock before adding rice; it should taste a little saltier than the final dish.
6
Once the rice goes in, stir only once gently to avoid breaking the soaked basmati grains.
7
Resting the pulao covered for 10 minutes is essential for separate grains and even moisture.
8
Leftovers reheat best with a light sprinkle of water and a covered pan on low heat.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the ghee slightly and use a heavy-bottomed pot; the pulao stays aromatic but feels lighter for everyday meals.

spicier

Spicier

Add an extra green chili or a little more red chili powder if you want the pulao to have more heat while keeping the same base flavor.

boneless

Boneless

Use boneless mutton for easier serving, especially for children, but simmer with a little extra stock for lost bone flavor.

festive

Festive

Top with fried onions and a spoon of warm ghee before serving for a richer, more celebratory finish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Mutton and yogurt make this pulao satisfying and provide protein that helps turn it into a filling one-pot meal.

✓

Digestive Spice Support

Cumin, ginger, garlic, black pepper, and cardamom add fragrance while also being traditional spices used to support digestion.

✓

Balanced Energy

Basmati rice paired with mutton gives a mix of carbohydrates and protein, making the dish hearty and sustaining.

QUESTIONS?

Frequently asked questions

Usually the rice was over-soaked, not drained well, or cooked with too much liquid. Stirring too much after adding the rice can also break the grains and make the texture heavy.