Mutton Pulao Recipe- Authentic Indian Rice & Mutton Curry

Last Updated on 1 month by Neha Deshmukh

Mutton Pulao Recipe: Authentic Indian Rice & Mutton Curry

Hey everyone! If you’re anything like me, a comforting, flavorful one-pot meal is always a good idea. And let me tell you, this Mutton Pulao is exactly that – a hug in a bowl! I first made this for a family gathering, and it was an instant hit. It’s a little bit of effort, but trust me, the aroma alone is worth it. Plus, it’s perfect for special occasions or just a cozy weekend dinner.

Why You’ll Love This Recipe

This isn’t just any pulao. It’s a beautiful blend of tender, spiced mutton and fluffy, aromatic rice. The secret? Building layers of flavour with whole spices and a rich, homemade mutton curry. It’s a complete meal in one pot, which means fewer dishes – always a win in my book! It’s a classic Indian dish that’s sure to impress.

Ingredients

Here’s what you’ll need to create this delicious Mutton Pulao:

• 500 gms mutton pieces
• 2 tablespoon edible oil
• 3 medium onions
• 2-3 slit green chillies
• 1 tablespoon ginger garlic paste
• Salt to taste
• 2 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon black pepper powder
• 0.5 teaspoon garam masala powder
• 1 cup beaten yogurt
• 1 teaspoon coriander seeds powder
• 0.5 teaspoon cumin seeds powder
• 3 cups rice (Basmati is best!)
• 1 small cinnamon stick
• 2 bay leaves
• 2 cardamoms
• 2 cloves
• 0.5 teaspoon caraway seeds (shahi jeera)
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped mint leaves
• 6 cups water

Ingredient Notes

Let’s talk ingredients! Using good quality mutton makes all the difference. Shoulder or leg cuts work beautifully as they become incredibly tender during the slow cooking process.

Don’t skimp on the whole spices – cinnamon, bay leaves, cardamoms, cloves, and caraway seeds (shahi jeera) are the heart and soul of a good pulao. They infuse the rice with such a lovely fragrance.

Speaking of pulao styles, you’ll find regional variations all over India. Lucknowi pulao is known for its delicate flavours, while Hyderabadi pulao is richer and spicier. This recipe leans towards a more general, comforting style. And of course, Basmati rice is the traditional choice for its long grains and beautiful aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of oil in a pressure cooker. Add the sliced onions and sauté until they turn translucent.
2. Add the slit green chillies and ginger-garlic paste. Stir for about a minute until fragrant.
3. Now, add the mutton pieces and roast them until they’re lightly browned. This step locks in the flavour!
4. Time for the spices! Mix in salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and beaten yogurt. Cook for 3-4 minutes, stirring constantly to prevent sticking.
5. Add about 6 cups of water, close the pressure cooker, and cook until the mutton is tender – usually 4-5 whistles.
6. Once the pressure has released naturally, add black pepper powder, garam masala powder, and chopped coriander leaves. Simmer uncovered for a few minutes if there’s excess water.
7. Now, for the pulao part! Heat a little oil in a separate pot. Add the cinnamon stick, bay leaves, cardamoms, cloves, and caraway seeds. Sauté for about 30 seconds until fragrant.
8. Add the sliced onions, green chillies, ginger-garlic paste, coriander, and mint leaves. Sauté for another 2 minutes.
9. Stir in the yogurt and cook until the oil starts to separate. Add water and salt. Bring to a boil.
10. Wash the rice thoroughly and add it to the boiling water along with the cooked mutton curry. Mix everything well.
11. Cover the pot and cook on low heat until the rice is fluffy and all the water is absorbed – this usually takes 20-25 minutes. To prevent sticking, place a tawa (flat griddle) underneath the pot.
12. Garnish with fried onions, chopped coriander leaves, and lemon slices. Serve hot with raita!

Expert Tips

• Don’t overcook the mutton! You want it tender, but not falling apart.
• Washing the rice removes excess starch, resulting in fluffier pulao.
• Using a tawa under the pot distributes the heat evenly and prevents burning.
• Adjust the amount of green chillies and red chilli powder to your spice preference.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms, and use plant-based yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a popular dish for Eid and Bakrid celebrations. My aunt always adds a handful of dried plums and apricots for a touch of sweetness during these festivals.

Serving Suggestions

Mutton Pulao is a complete meal on its own, but it pairs beautifully with raita (yogurt dip) and a simple salad. A side of papadums (Indian crispy wafers) adds a nice crunch.

Storage Instructions

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

FAQs

What cut of mutton is best for pulao?

Shoulder or leg cuts are ideal as they become incredibly tender during the slow cooking process.

Can I use basmati rice other than the traditional long-grain variety?

While traditional long-grain basmati is best, you can use other varieties, but the texture might be slightly different.

How do I prevent the pulao from sticking to the bottom of the pot?

Using a tawa (flat griddle) under the pot distributes the heat evenly and prevents sticking. Also, ensure you’re cooking on low heat.

Can this be made in an Instant Pot or slow cooker?

Yes! You can adapt this recipe for both. Search online for specific Instant Pot or slow cooker Mutton Pulao recipes for detailed instructions.

What is the best way to serve mutton pulao for a special occasion?

Serve it in a large, beautiful serving dish, garnished generously with fried onions, coriander, and lemon slices. A side of raita and a colourful salad will complete the presentation.