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Tender, succulent mutton and fragrant basmati rice cooked in a flavorful stock with whole spices. This one-pot meal is a classic from Mughlai cuisine, perfect for a special lunch or dinner.
For 4 servings
Prepare the Mutton Yakhni (Stock)
Sauté Aromatics and Onions
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Tender, succulent mutton and fragrant basmati rice cooked in a flavorful stock with whole spices. This one-pot meal is a classic from Mughlai cuisine, perfect for a special lunch or dinner.
This mughlai recipe takes 85 minutes to prepare and yields 4 servings. At 716.62 calories per serving with 43.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Pulao Masala
Combine Rice and Mutton
Cook on 'Dum' (Steam)
Garnish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Omit the mutton and use a mix of vegetables like carrots, peas, beans, and potatoes. Sauté the vegetables with the onions before adding the rice. Use vegetable stock or water instead of yakhni.
For a more 'shahi' (royal) flavor, add a pinch of saffron strands soaked in 2 tablespoons of warm milk along with the stock.
Garnish with fried cashews or almonds for an added crunch and richness.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
The whole spices used, such as cumin, cloves, and cardamom, are known for their digestive properties, helping to stimulate digestive enzymes and prevent bloating.
Red meat like mutton is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining healthy blood cells.
A typical serving of Mutton Pulao (around 450g) contains approximately 850-900 calories, primarily from the mutton, rice, and ghee. The exact count can vary based on the fat content of the mutton and the amount of ghee used.
Mutton Pulao is a calorie-dense dish that is rich in protein from mutton and carbohydrates from rice. It can be part of a balanced diet when consumed in moderation. Using leaner cuts of mutton and controlling the amount of ghee can make it healthier.
The main difference lies in the cooking method. In Pulao, the rice and mutton are cooked together in a measured amount of stock (absorption method). In Biryani, the rice is par-boiled separately, the mutton masala is cooked separately, and then they are layered and slow-cooked (dum).
Yes, you can. Cook the mutton in a regular pot with a lid. It will take much longer, about 60-90 minutes, for the mutton to become tender. Ensure you add enough water to compensate for evaporation.
Mushy rice is usually caused by too much liquid or overcooking. Ensure you stick to the 1:1.75 rice-to-liquid ratio for soaked basmati rice. Also, avoid stirring the rice after adding the liquid and let it rest properly after cooking.
You can, but bone-in mutton is highly recommended as the bones add immense flavor and richness to the yakhni (stock), which is the soul of the pulao.