Rajasthani Mutton Pulao

Name: Rajasthani Mutton Pulao
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g mutton (bone-in pieces); 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 tbsp ghee; 2 pcs bay leaf; 1 tsp cumin seeds; 4 pcs cloves; 3 pcs green cardamom (lightly crushed); 1 pcs black cardamom; 1 inch cinnamon (stick); 6 pcs black peppercorns; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 2 pcs green chili (slit); 2 tbsp mint (roughly chopped); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice; 0.5 tsp salt; 3.5 cup water

RATING

4.5/5(67)

TASTE SCORE

9/10

Fragrant basmati rice cooked with tender mutton, whole spices, yogurt, and herbs in a single pot. This Rajasthani-style pulao is rich, gently spiced, and perfect as a centerpiece dish with raita or a fresh salad on the side.

PREP

20m

COOK

55m

SERVES

1 KATORI

738 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and prep the mutton.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Rinse the mutton pieces and keep them ready with the yogurt, herbs, and spices.
TIPDrain the rice well so the grains stay separate when cooked.
saute · ~8 min
Cook the whole spices and onions.
1.Heat ghee in a pressure cooker or heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cloves, green cardamom, black cardamom, cinnamon, and black peppercorns.
3.Cook for 30 seconds until fragrant.
4.Add sliced onions and cook until light golden, about 6 to 8 minutes.
TIPKeep the heat medium so the whole spices bloom without burning.
saute · ~4 min
Build the mutton masala base.
1.Add ginger-garlic paste and slit green chili to the onions.
2.Cook for 1 minute until the raw smell fades.
3.Add red chili powder, turmeric powder, coriander powder, and garam masala.
4.Stir in the whisked yogurt and cook for 2 to 3 minutes.
pressure cook · ~30 min
Pressure cook the mutton.
1.Add the mutton and salt to the cooker and mix well to coat with the masala.
2.Cook for 4 to 5 minutes, stirring now and then, until the mutton changes color.
3.Pour in 2.5 cups water and lock the lid.
4.Pressure cook on medium heat for 20 to 25 minutes, until the mutton is tender.
TIPThe mutton should be nearly tender before the rice goes in, or the rice may overcook.
rest · ~10 min
Let the pressure drop naturally.
mix · ~3 min
Add the rice, herbs, and lemon.
1.Open the cooker and check that the mutton is tender and there is some cooking liquid left.
2.Add the drained rice, mint, coriander leaves, and lemon juice.
3.Pour in the remaining 1 cup water and gently mix once.
4.Taste the liquid and adjust only if needed before the rice cooks.
TIPMix gently after adding rice so the grains do not break.
simmer · ~12 min
Cook until the rice is almost done.
Cover the pot and cook on low heat for 10 to 12 minutes, until the rice is nearly cooked and most of the liquid is absorbed.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and firm up.
serve
Fluff the pulao and serve hot.
Gently fluff the rice with a fork or flat spoon and serve the Rajasthani 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 bone-in mutton with medium-sized pieces; the bones enrich the stock and give the pulao deeper flavor.
2
Whisk the yogurt well and lower the heat before adding it so it blends into the masala without splitting.
3
After pressure cooking, there should still be some gravy left with the mutton; if the pot looks dry, add a splash of hot water before the rice goes in.
4
Do not over-brown the onions; light golden onions keep the pulao aromatic rather than sweet or heavy.
5
Once the rice is added, stir only once very gently, or the soaked basmati can break and turn the pulao stodgy.
6
If cooking in a heavy pot instead of a pressure cooker, simmer the mutton until nearly tender before adding rice, or the grains will overcook first.
7
Resting the pulao for the full 10 minutes is important; it helps the grains firm up and release cleanly when fluffed.
8
Leftovers reheat best with a spoonful of water sprinkled over them, covered, so the rice stays soft and the mutton doesn't dry out.