indianMediumnon vegetariangluten freenut freesoy free

Mutton Pulao

Name: Mutton Pulao
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in pieces, cleaned); 1.5 cup basmati rice (soaked for 30 minutes and drained); 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; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black peppercorns; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 3.5 cup water; 2 tbsp coriander leaves (chopped); 2 tbsp mint leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(187)

TASTE SCORE

9/10

Fragrant basmati rice cooked with tender mutton, whole spices, onions, and yogurt for a gently spiced one-pot meal. This Indian pulao is rich, comforting, and perfect with raita or a simple salad.

PREP

20m

COOK

55m

SERVES

1 KATORI

736 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and prep the mutton.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Clean the mutton pieces and keep the yogurt, sliced onions, chilies, and herbs ready.
TIPDrained rice gives separate grains, so do not leave extra water clinging to it.
pressure cook · ~30 min
Cook the mutton until tender.
1.Place the mutton, 2.5 cups water, half of the salt, and a small pinch of turmeric powder in a pressure cooker.
2.Cook on medium heat for 18 to 20 minutes after the first whistle, until the mutton is tender.
3.Let the pressure drop naturally, then keep the mutton and its cooking liquid ready.
TIPTender mutton is key to good pulao; if needed, pressure cook a little longer before moving on.
saute · ~10 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and black peppercorns; cook until fragrant.
3.Add sliced onions and cook until light golden.
4.Add green chili and ginger-garlic paste, then sauté until the raw smell disappears.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~5 min
Build the pulao base.
1.Lower the heat and add yogurt, coriander powder, garam masala, red chili powder, and the remaining salt.
2.Mix well and cook for 2 to 3 minutes until the yogurt blends into the masala.
3.Add the cooked mutton pieces and toss to coat them well in the spiced onion mixture.
boil · ~7 min
Add rice and bring the pot to a boil.
Add the drained rice to the pot and stir gently so the grains do not break. Pour in the reserved mutton stock and remaining water to make about 3 cups liquid total in the pot, then bring it to a gentle boil.
TIPUse measured liquid for fluffy pulao; too much stock makes the rice heavy.
steam · ~15 min
Cover and cook the pulao on low heat.
When most of the liquid is absorbed and the rice is just visible on top, cover the pot tightly and cook on very low heat until the rice is done and the grains are separate.
TIPA tight lid helps the rice finish in steam and keeps the aroma trapped inside.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. This helps the grains firm up and stay separate when fluffed.
garnish
Finish with herbs and lemon juice.
Fluff the pulao gently with a fork, then sprinkle coriander leaves, mint leaves, and lemon juice over the top.
serve
Serve the mutton pulao hot.

PRO TIPS

What to keep in mind.

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

1
Use mutton stock as part of the cooking liquid, but measure it carefully so the rice stays fluffy rather than sticky.
2
Let the pressure release naturally after cooking the mutton; quick release can toughen the meat and cloud the stock.
3
Cook the onions only to light golden, not deep brown, so the pulao stays delicate instead of tasting like biryani masala.
4
Lower the heat before adding yogurt to the pot to prevent splitting and keep the masala smooth.
5
Once the rice goes in, stir just once or twice gently; too much mixing will break the soaked basmati grains.
6
A cloth-wrapped lid or very tight cover helps trap steam during dum, which gives evenly cooked rice and better aroma.
7
Rest the pulao the full 10 minutes before fluffing so the grains firm up and the mutton juices settle back into the rice.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the ghee slightly and use a heavy pot with a tight lid; you still get fragrant pulao with a lighter finish.

spicier

Spicier

Increase green chilies and red chili powder for a hotter pulao that still keeps the same whole-spice profile.

pressure cooker one pot

Pressure-cooker-one-pot

After sautéing the masala, add rice and measured liquid directly to the cooker for a faster version with less cleanup.

vegetable mutton

Vegetable-mutton

Add peas or carrots with the rice for extra color and a slightly lighter, family-style pulao.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Mutton and yogurt make this pulao a satisfying meal with substantial protein for fullness and body.

✓

Herb and Spice Benefits

Mint, coriander, ginger, garlic, cumin, and whole spices add antioxidants and plenty of flavor without needing heavy sauces.

✓

Balanced One-Pot Meal

Rice provides energy while mutton adds richness and protein, making this a complete and sustaining main course.

QUESTIONS?

Frequently asked questions

The mutton likely needed more pressure-cooking time before adding it to the rice. It should be tender first, because the rice will finish much faster.