Mutton Pulao Recipe

✅ Ingredients:

• 500g mutton (bone-in pieces for more flavor)

• 2 cups basmati rice

• 3 tbsp oil or ghee

• 2 large onions (thinly sliced)

• 2 tomatoes (chopped)

• 1 tbsp ginger-garlic paste

• 4 cups water or mutton stock

• 2-3 green cardamom pods

• 4-5 cloves

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• Fresh coriander leaves and mint leaves (for garnish)

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👨‍🍳 Instructions:

1. Prepare rice:

• Rinse basmati rice until water runs clear. Soak for 30 minutes and drain.

2. Cook mutton:

• Heat oil/ghee in a heavy pan or pressure cooker.

• Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté until fragrant.

• Add sliced onions and sauté until golden brown.

• Add ginger-garlic paste and cook for 2 minutes.

• Add chopped tomatoes, turmeric, red chili powder, coriander powder, salt. Cook until tomatoes soften.

• Add mutton pieces and sear on high heat for 5-7 minutes until lightly browned.

• Add water or stock, cover and cook (pressure cook for 3-4 whistles or slow cook until mutton is tender).

3. Cook pulao:

• Once mutton is tender, add soaked rice on top of the mutton gravy (do not mix).

• Sprinkle garam masala, chopped coriander, and mint leaves over rice.

• Add more water if needed (usually 1.5 times the amount of rice).

• Cover tightly and cook on low heat (dum) for about 15-20 minutes until rice is cooked and fluffy.

4. Serve:

• Gently fluff the pulao with a fork.

• Garnish with extra fresh herbs.

• Serve hot with raita or salad.

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💡 Tips:

• Using mutton stock instead of water boosts flavor.

• For extra richness, add fried nuts and raisins as garnish.

• Adjust spice levels according to taste.