Here’s a detailed, traditional-style mutton pulao recipe (common in Pakistani and North Indian cooking). It’s mildly spiced, aromatic, and focuses on the natural flavor of the meat and rice.
🍛 Mutton Pulao Recipe (Step-by-step)
🥩 Ingredients
Main
- mutton — 750 g (with bones, best for flavor)
- basmati rice — 3 cups (soaked for 30 minutes)
- onion — 2 large (sliced)
- yogurt — 1 cup (optional but recommended)
- ginger garlic paste — 2 tbsp
- green chilies — 2–4 (whole or slit)
- oil or ghee — ½ cup
Whole spices
- 2–3 bay leaf
- 1 cinnamon stick
- 4–5 cloves
- 6–8 black peppercorns
- 2 black cardamom
- 4 green cardamom
- 1 tsp cumin seeds
Powder spices
- 1½ tsp salt (adjust to taste)
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric
Others
- 6 cups water (approx.)
- Fresh coriander & mint (optional, for garnish)
🍳 Step 1: Fry onions
Heat oil/ghee in a large pot.
Add sliced onions and fry until golden brown. Remove half for garnish later.
🍖 Step 2: Cook mutton
In the same pot:
- Add whole spices
- Add ginger garlic paste
- Add mutton pieces
Sauté until the mutton changes color and smells aromatic.
🥣 Step 3: Add spices & yogurt
Add:
- Salt
- Red chili powder
- Coriander powder
- Turmeric
Then add yogurt and mix well.
Cook until oil separates and the masala thickens.
💧 Step 4: Tenderize mutton
Add water (about 5–6 cups).
Cover and cook on low heat until mutton is tender:
- Pressure cooker: 20–25 minutes
- Normal pot: 45–60 minutes
You should have a flavorful broth (yakhni).
🍚 Step 5: Add rice
Once mutton is tender:
- Check water level (should be about 1 inch above meat)
- Add soaked basmati rice
Cook on medium heat until water reduces.
🔥 Step 6: Dum (final steaming)
When water dries up:
- Lower flame
- Cover tightly
- Cook on dum for 10–15 minutes
🌿 Step 7: Serve
Gently fluff rice.
Top with:
- Fried onions
- Fresh coriander
- Mint leaves (optional)
Serve hot with:
- Raita
- Salad
- Green chutney
💡 Tips for perfect mutton pulao
- Use good quality aged basmati rice for long grains
- Don’t over-stir after adding rice
- For richer flavor, use homemade mutton stock instead of plain water
- Fried onions add signature pulao aroma
If you want, I can also give:
- Restaurant-style mutton pulao version (more aromatic & rich)
- Easy pressure cooker shortcut method
- Sindhi or Peshawari style variations