Lamb Mutton Pulao Recipe- Authentic Indian Rice with Spices

Last Updated on 2 months by Neha Deshmukh

Lamb Mutton Pulao Recipe – Authentic Indian Rice with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lamb Mutton Pulao. This isn’t just a rice dish; it’s a warm hug in a bowl, packed with fragrant spices and tender meat. It’s the kind of meal my grandmother used to make, filling the house with the most incredible aroma. I first attempted this on my own during college, and while it wasn’t quite her level, it was a delicious start! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Lamb Mutton Pulao is a flavour explosion! It’s comforting, satisfying, and surprisingly easy to make. It’s perfect for a weekend family meal, a special occasion, or even just when you’re craving something truly delicious. The combination of aromatic spices, tender meat, and fluffy rice is simply irresistible. Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup basmati rice
• 2 cups water (480ml)
• 3 tablespoon mustard/canola oil (45ml)
• 2 bay leaves
• 2-inch cinnamon stick
• 4 cloves
• ½ cup finely chopped onion (approx. 80g)
• 1 teaspoon cumin seeds (5g)
• 1 teaspoon coriander seeds (5g)
• ½ teaspoon fennel seeds (2.5g)
• ½ teaspoon black peppercorns (2.5g)
• 2 teaspoon red chili powder (10g)
• 2 tablespoon ginger garlic paste (30ml)
• 1 cup finely chopped tomatoes (approx. 150g)
• 1 lb lamb/mutton minced (approx. 450g)
• 1 large potato peeled & cubed
• 10-12 fresh mint leaves chopped
• Salt to taste
• Chopped cilantro/mint leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Fennel Seeds: Don’t skip these! They add a subtle sweetness and anise-like flavour that really elevates the pulao. It’s a secret ingredient my grandmother always used.
• Oil Choice: I prefer using mustard oil for an authentic, slightly pungent flavour. However, canola oil works perfectly well if you prefer a milder taste.
• Lamb vs. Mutton: Traditionally, this dish is made with mutton (older sheep). Lamb is a great substitute if you can’t find mutton, offering a slightly milder flavour. In some regions of India, goat meat is also used!
• Rice: Basmati rice is key for its long grains and delicate flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under running water until the water runs clear. This removes excess starch and ensures fluffy rice. Set it aside to drain.
2. Now, let’s get those spices blooming! Coarsely grind the fennel, cumin, coriander seeds, and black peppercorns using a mortar and pestle. You can also use a spice grinder, but a mortar and pestle releases more flavour.
3. Heat the oil in a heavy-bottomed pot (a Dutch oven works great!) over medium-high heat until it’s shimmering and almost smoking. Reduce the heat to medium, and add the bay leaves, cinnamon stick, and cloves. Sauté for about 30 seconds until fragrant.
4. Add the chopped onions and cook, stirring occasionally, until they turn a beautiful golden brown. This takes patience, but it’s worth it!
5. Stir in the ground spice mix and sauté for another 30 seconds. This toasts the spices and releases their aroma.
6. Add the ginger-garlic paste, chopped tomatoes, and red chili powder. Cook, stirring frequently, until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
7. Increase the heat to high, add the minced lamb/mutton and cubed potatoes. Cook, breaking up the meat with a spoon, until the meat browns and releases its fat.
8. Now, it’s time to add the rice! Mix in the drained rice and chopped mint leaves. Pour in the water, give everything a good stir, and let the rice soak for about 30 minutes. This allows the rice to absorb the flavours.
9. Cover the pot tightly and bring to a boil. Once boiling, reduce the heat to the lowest setting and simmer for about 15-20 minutes, or until the rice is cooked through and all the water has been absorbed. Resist the urge to lift the lid!
10. Finally, let the pulao rest, covered, for 15 minutes before fluffing it gently with a fork. Garnish with fresh cilantro and mint leaves, and serve hot with a side of cooling yogurt.

Expert Tips

• Don’t overcook the rice! It should be fluffy, not mushy.
• Use a heavy-bottomed pot to prevent the rice from sticking and burning.
• Soaking the rice is crucial for even cooking and a better texture.
• Low and slow is the key to a flavorful pulao.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the lamb/mutton with mixed vegetables like carrots, peas, and beans. Use vegetable broth instead of water for extra flavour.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the amount of red chili powder for a milder pulao, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This pulao is often made during Eid and Bakrid. Some families add dried fruits like raisins and apricots for a sweeter flavour. My friend’s family always adds a touch of saffron!

Serving Suggestions

Lamb Mutton Pulao is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita: A cooling yogurt dip with cucumber and spices.
• Salad: A simple onion and tomato salad.
• Pickles: Indian pickles add a tangy kick.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for pulao and can I substitute it?

Basmati rice is the best choice for pulao due to its long grains and delicate flavour. If you can’t find basmati, you can use long-grain rice, but the texture won’t be quite the same.

2. Can I use a pressure cooker to make Lamb Mutton Pulao?

Yes, you can! Reduce the water to 1.5 cups and cook for 2-3 whistles on medium heat. Let the pressure release naturally before opening the lid.

3. How can I adjust the spice level of this pulao?

Simply adjust the amount of red chili powder. Start with less and add more to taste.

4. What is the difference between pulao and biryani?

Pulao is generally simpler to make, with the rice and meat cooked together in one pot. Biryani is more complex, with the rice and meat often cooked separately and then layered together.

5. Can I make this recipe with chicken or beef instead of lamb/mutton?

Absolutely! Chicken or beef can be used as a substitute for lamb/mutton. Adjust the cooking time accordingly, as chicken cooks faster than lamb or mutton.