Mutton Pulao
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
6 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Mutton Yakhni (Stock)
- b.In a pressure cooker, add the mutton pieces, 1 tbsp of ginger garlic paste, 1 tsp of salt, and all the whole spices (bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, black peppercorns).
- c.Pour in 4 cups of water and stir to combine.
- d.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender but still holds its shape.
- e.Allow the pressure to release naturally. Open the cooker, carefully strain the stock (yakhni) into a large measuring cup or bowl, and set aside the cooked mutton pieces separately.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.In a heavy-bottomed pot or dutch oven, heat the ghee over medium heat.
- c.Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- d.Add the thinly sliced onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown. This step is crucial for the color and flavor of the pulao.
- e.Add the remaining 1 tbsp of ginger garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Pulao Masala
- b.Add the finely chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
- c.Reduce the heat to low. Add the coriander powder, red chili powder, and turmeric powder. Stir for 30 seconds to cook the spices.
- d.Add the whisked curd, stirring continuously and vigorously for a minute to prevent it from curdling. Cook for 2-3 minutes until you see oil separating from the masala.
- 4
Step 4
- a.Combine Rice and Mutton
- b.Add the cooked mutton pieces to the masala and gently mix to coat them evenly.
- c.Drain the soaked basmati rice completely and add it to the pot. Sauté very gently for 1-2 minutes, being careful not to break the delicate rice grains.
- d.Measure the reserved yakhni. You need 3.5 cups of liquid for 2 cups of rice. If the yakhni is less than 3.5 cups, top it up with hot water to reach the required amount.
- e.Pour the 3.5 cups of yakhni into the pot. Add the remaining 1 tsp of salt and the garam masala. Give it one final, gentle stir.
- 5
Step 5
- a.Cook on 'Dum' (Steam)
- b.Increase the heat to high and bring the liquid to a rolling boil.
- c.Once boiling, immediately reduce the heat to the absolute lowest setting.
- d.Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel over the pot before placing the lid.
- e.Let the pulao cook undisturbed on low heat (dum) for 18-20 minutes, until all the liquid is absorbed and the rice is fluffy.
- f.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is essential for the grains to firm up and separate.
- 6
Step 6
- a.Garnish and Serve
- b.After resting, open the lid and gently fluff the rice from the sides using a fork or a spatula.
- c.Garnish with freshly chopped coriander and mint leaves.
- d.Serve the hot and aromatic Mutton Pulao with a side of cooling raita and a fresh salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, aged long-grain basmati rice for the best fluffy texture and aroma.
- 2The browning of the onions (birista) is key. Be patient and fry them to a deep golden brown, but do not burn them, as it will make the pulao bitter.
- 3The rice to liquid ratio is critical. For soaked basmati rice, a 1:1.75 ratio (1 cup rice to 1.75 cups liquid) is ideal.
- 4Always use hot stock or water when adding to the rice to maintain the cooking temperature.
- 5Do not stir the rice after the liquid comes to a boil, as this can release starch and make the grains sticky.
- 6Resting the pulao after cooking is non-negotiable. It allows the steam to distribute evenly and makes the rice grains perfectly separate.
Adapt it for your goals.
Chicken Pulao
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Vegetable PulaoVegetable Pulao
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.
Richer FlavorRicher Flavor
For a more 'shahi' (royal) flavor, add a pinch of saffron strands soaked in 2 tablespoons of warm milk along with the stock.
Nutty AdditionNutty Addition
Garnish with fried cashews or almonds for an added crunch and richness.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Provides Sustained Energy
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
Aids Digestion
The whole spices used, such as cumin, cloves, and cardamom, are known for their digestive properties, helping to stimulate digestive enzymes and prevent bloating.
Source of Iron
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.
Frequently asked questions
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.