Rajasthani Mutton Pulao
Aromatic basmati rice cooked with tender mutton pieces and a blend of whole spices. This one-pot meal from Rajasthan is rich, flavorful, and perfect for a special lunch or dinner.
For 4 servings
6 steps. 65 minutes total.
- 1
Step 1
- a.Prepare Rice and Marinate Mutton
- b.Gently wash the basmati rice in a few changes of water until the water runs clear. Soak it in enough water to cover for 30 minutes. Drain completely before use.
- c.In a mixing bowl, combine the mutton pieces with whisked curd, 1/2 tsp of the salt, and 1/2 tsp of the red chili powder. Mix well to coat the mutton evenly. Set aside to marinate for at least 20 minutes.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a 5-liter pressure cooker over medium heat. Once hot, add the whole spices: cumin seeds, bay leaves, cinnamon stick, green and black cardamoms, cloves, and black peppercorns.
- c.Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
- d.Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn a deep golden brown. This 'birista' is crucial for the pulao's rich flavor and color.
- 3
Step 3
- a.Cook the Mutton Masala
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Increase the heat to high, add the marinated mutton, and sear for 5-6 minutes, stirring, until the mutton is browned on all sides.
- d.Reduce the heat to medium. Add the powdered spices: remaining red chili powder, turmeric powder, and coriander powder. Sauté for 1-2 minutes until the spices are cooked.
- e.Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 6-8 minutes, stirring, until the tomatoes break down and oil begins to separate from the masala.
- 4
Step 4
- a.Pressure Cook the Mutton
- b.Pour in 1.5 cups of hot water and stir well, scraping the bottom of the cooker to deglaze any bits stuck to it.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for 4-5 more whistles, or about 15-20 minutes, until the mutton is 80% tender.
- d.Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
- 5
Step 5
- a.Cook the Pulao
- b.Once the pressure has released, open the cooker. Measure the remaining liquid (mutton gravy or 'yakhni'). Add enough hot water to the gravy to make a total of 3 cups of liquid.
- c.Add the soaked and drained rice, chopped mint leaves, half of the chopped coriander leaves, garam masala, and lemon juice to the cooker.
- d.Gently stir once to combine everything. Taste the liquid and adjust the salt if necessary.
- e.Bring the mixture to a rolling boil on high heat. Once boiling, reduce the heat to the lowest setting. Cover the cooker with its lid but do not put on the whistle/weight.
- f.Let it cook on this low 'dum' heat for 15-18 minutes, or until all the liquid is absorbed and the rice is perfectly cooked.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial as it allows the rice grains to firm up and absorb all the flavors.
- c.Open the lid and gently fluff the pulao with a fork to separate the grains.
- d.Garnish with the remaining fresh coriander leaves and serve hot with your favorite raita or a simple kachumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use aged, long-grain basmati rice. It yields fluffy, separate grains.
- 2Don't rush frying the onions. A deep, even golden brown color is essential for the authentic taste and color of the pulao.
- 3The liquid to rice ratio is key. Measuring the mutton gravy and adding water to make exactly 3 cups of liquid for 1.5 cups of rice ensures a perfect, non-mushy result.
- 4Letting the pulao rest (dum) after cooking is non-negotiable. It makes a huge difference to the final texture and flavor.
- 5For a richer flavor, you can use mutton stock instead of plain water for cooking the rice.
Adapt it for your goals.
Protein Swap
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time in step 4 to 2 whistles (about 8-10 minutes).
VegetarianVegetarian
Omit the mutton and add 2 cups of mixed vegetables like carrots, peas, potatoes, and cauliflower after frying the tomatoes. Sauté for a few minutes and proceed with adding rice and water (use 3 cups of water).
Spicier VersionSpicier Version
Increase the number of green chilies to 4-5 and add 1/2 tsp of black pepper powder along with the other powdered spices for extra heat.
With SaffronWith Saffron
Soak a pinch of saffron strands in 2 tbsp of warm milk. Drizzle this over the rice just before putting it on 'dum' in step 5 for a beautiful color and aroma.
Why this is on our healthy list.
Excellent Source of Protein
Mutton provides high-quality protein, which is vital for building and repairing tissues, muscle development, and supporting overall body functions.
Rich in Iron
Mutton is a great source of heme iron, a type that is easily absorbed by the body. Iron is essential for forming hemoglobin, which prevents anemia and boosts energy levels.
Sustained Energy Release
The combination of complex carbohydrates from basmati rice and healthy fats from ghee provides a steady and sustained source of energy to keep you active throughout the day.
Beneficial Spices
The whole spices used, such as turmeric, cloves, and cinnamon, are packed with antioxidants and have anti-inflammatory properties that contribute to overall wellness.
Frequently asked questions
One serving of Rajasthani Mutton Pulao contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of ghee used. It's a hearty, energy-dense meal.