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Mutton pulao is made with mutton and basmati rice along with various spices and other ingredients. Follow my recipe to make tasty mutton pulao at home.

Table of Contents

KEY TAKEAWAYS

Mutton Pulao is one of the most preferred dishes by young and old.
Pair it alongside green chutney, fresh cucumber salad and curd raita.

Mutton pulao tastes creamy and spicy.
The similar dishes are chicken pulao, paneer pulao, vegetable pulao, chicken biryani, and mutton biryani.

The Ingredients:

500 grams mutton
2 cups Basmati rice (washed, soaked)

To boil the mutton:

6 pieces cloves
2 pieces bay leaf
3 pods green cardamom (cover torn slightly)
2 pods black cardamom (cover torn slightly)
2 inches cinnamon sticks
¼ piece nutmeg
1 piece mace
4 pieces green chilies (broken into half)
1 piece onion (medium size, finely sliced)
1 tbsp ginger garlic paste
Salt – To taste
2 cups water

To make the pulao:

¼ cup cooking oil
6 pieces cloves
6 pods green cardamom
2 pieces star anise
2 cinnamon sticks (inch size)
1 piece onion (medium size, finely sliced)
1 tbsp ginger garlic paste
½ cup yogurt (whisked)
4 pieces green chilies (chopped)
1 tbsp black pepper (crushed roughly)
1 tsp cumin seeds
½ tsp fennel seeds
2 cups water
1 tbsp salt
¼ cup cream
1 tsp kewra water

I first had this dish in a line at a canteen. People were cranky, the fan barely worked, but the dish silenced everyone. The aroma and the taste both filled the room and the minds of people. I couldn’t stop myself from asking the recipe from the cook. I was specifically surprised at his consistency in maintaining the boiled rice and other ingredients that added to the taste.

He smiled wryly at me and said, “I cook it as if I’m eating it.” Those particular words changed my entire conception and approach to cooking. I make this dish at home when I am tempted to cut corners or surprise others for appreciation. It is my silent reminder: cook like someone is watching, even if it is just your own hunger.

How to Make Mutton Pulao? (Step by Step Guide with Images)

Step 1: Take 500 grams of mutton in a pressure cooker and put 6 to 7 pieces of cloves, 2 pieces of bay leaves, 3 pods of green cardamom, 2 pods of black cardamom, 2 inch-size cinnamon sticks, ¼ piece of a nutmeg, and 1 piece of mace in it. Also, add 3 to 4 pieces of green chilies, broken into half, 1 medium-sized, sliced onion, 1 tbsp of ginger garlic paste, and salt to taste.

(Pro tip: Slightly tear off the cover of the green and black cardamom pods. This will add to the flavor of the boiled mutton).

Step 2: Then add 2 cups of water to it. Mix nicely. Cover the pressure cooker and let it cook on a medium flame for 30 to 35 minutes or up to 5 to 6 whistles. Open the cover to check whether it is done. Turn the gas stove off and remove the pressure cooker.

Step 3: Remove the mutton from the broth (yakhni) in the pressure cooker. Keep them on a plate.

Step 4: Also, strain the broth and keep it in a bowl aside. Leave the cooked spices and green chilies in the pressure cooker.

Step 5: Now, heat ¼ cup of cooking oil in a different utensil and add the whole spices such as 5 to 6 pieces of cloves, 6 to 7 pods of green cardamom, 2 pieces of star anise and 2 inch-size cinnamon sticks to the hot oil. Also, add 1 medium-sized, sliced onion in it. Fry everything nicely on a medium flame until the onions start changing color.

Step 6: Now, add 1 tbsp of ginger garlic paste. Mix and fry for 30 seconds, stirring continuously until the raw smell of the ginger and garlic is gone.

Step 7: Now, add the boiled mutton into it. Mix everything nicely. Fry it nicely on a high flame for about 2 to 3 minutes.

(Pro tip: Do not fry the mutton for a long time as it is already boiled and tender).

Step 8: Now, turn the flame of your gas stove to low and add ½ cup of whisked yogurt to it. Mix it nicely with the mutton.

Step 9: When the mixing is complete, turn the flame to medium and let the mutton cook until the oil separates. When it does, add 4 to 5 pieces of chopped green chilies, 1 tbsp of roughly crushed black pepper, 1 tsp of cumin seeds, and ½ tsp of fennel seeds to it. Mix everything thoroughly and fry for another couple of minutes.

Step 10: Now, add the broth you strained from the mutton after boiling to it. Also, add about 2 cups of fresh water.

Step 11: The mutton must submerge in water. Let it cook on a high flame until it comes to a boil.

Step 12: Now, add 2 cups of soaked and drained basmati rice along with 1 tbsp of salt to it. Mix gently but nicely. Do not cover.

Step 13: Let it cook until you notice the level of rice and water is the same. Now, add ¼ cup of fresh cream and 1 tsp of kewra water to it.

(Pro tip: If you do not have fresh cream at home, you can whisk the malai of milk and add to it. This will add to the rich and creamy taste and the white color of the pulao).

Step 14: Mix them all gently. Cover it completely and let it slow cook on a very low flame for about 15 to 20 minutes more.

Step 15: Check after 20 minutes or so. It should be dry and done by now. Use the spatula gently to and very carefully from the sides to mix it so the rice at the bottom comes to the top. Turn the flame off and cover the pulao for a minute or two.

Step 16: Remove the cover. Your homemade, rich, white, and creamy mutton pulao is now ready to serve. Transfer it on a plate and serve hot with dahi raita, fresh salad or green chutney.