Mutton Pulao: An aromatic treat packed with spices, mutton & rice

Mutton Pulao: An aromatic treat packed with spices, mutton & rice

Mutton Pulao: An aromatic treat packed with spices, mutton & rice
  • Serves Serves : 4
  • Preparation Time Preparation Time : 25 mins
  • Cooking Time Cooking Time : 1 hr
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Mutton is an extremely versatile meat. Whether it is mutton cutlets, mutton kebabs or qorma, mutton not only adds that special touch to the dish, but becomes the character of the dish itself. And there’s one special mutton treat, which is a favourite of many mutton lovers, the Mutton Pulao. This delightful rice dish came from Central Asia at the time of the arrival of Muslims in the Indian subcontinent, and was one of the most popular dishes in Mughal cuisine as well. Mutton Pulao has juicy mutton pieces tossed with a host of spices and rice, and as much as it can take centre stage as a party food, it can be your comfort food with ease because who would not like to dig into a plate of Mutton Pulao(no reason required!). We definitely did not want to miss not sharing this easy-to-make rice recipe with you, so here we are. Hope you enjoy cooking it!

INGREDIENTS

350 gm mutton/lamb- chops-pricked

2 cups rice- washed and soaked

4 black cardamoms

1 tsp peppercorns

4 whole red chillies

6 cloves

1-inch piece cinnamon-broken roughly

4 tbsp ghee1 cup onions- sliced uniformly

1 tsp salt

1 tsp kashmiri chilli powder

1 tsp all spice- powdered

2 cups hot water- for the rice

Pinch of food colour

11/2 tsp red chili powder

1/2 tsp asafoetida (heeng)- dissolved in water

5 potatoes (chopped), boiled

3 carrots, chopped

100 gram green beans, chopped

100 gram cauliflower, chopped

Salt to taste

200 gram curd

2 1/2 cups basmati rice

6 cups vegetable stock

50 ml ghee

1 bunch fresh coriander

1 Lime

PREPARATION

  1. Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves.
  2. When they darken a bit, add the onions and cook till transparent.
  3. Add the meat, salt and chilli powder, all spice.
  4. Stir fry till meat is opaque and add two cups of water.
  5. Bring to a boil and lower the heat and cook covered till meat is tender.
  6. Strain the meat and keep aside.
  7. Measure the liquid and make up to three cups by adding hot water.
  8. Mix liquid, meat and rice together.
  9. Bring to a boil, lower the heat and cook covered for five minutes.
  10. Sprinkle the colour in a trail and continue to cook covered for seven minutes.
  11. Serve hot.
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