Name: Delicious Mutton Pulao - Authentic Indian Style
Prep time: 20 min
Cook time: 70 min
Total time: 150 min
Yield: 6 People
Cuisine: Indian
Ingredients: 700 grams Mutton Meat (with bones, cut in medium pieces); 1 tsp Salt; 1 tsp Kashmiri Red Chilli Powder; 1/4 tsp Turmeric Powder; 1 tbsp Coriander Powder; 1/2 tbsp Cumin Powder; 1 tbsp Garam Masala; 1 no Stock Cube (powdered); 3-4 tbsp Cooking Oil; 2 tbsp Ghee (Clarified Butter); 1/2 tbsp Black Peppercorns; 8 nos Cloves; 2 nos Black Cardamom; 1 no Mace Spice; 2 inch Cinnamon Stick; 6 nos Green Cardamom; 3 nos Bay Leaves; 3 nos Onion (sliced); 4 nos Green Chillies; 2 nos Tomatoes (chopped); 2 tbsp Ginger Garlic Paste; 2 1/2 cups Basmati Rice (washed & soaked for 20 min); 6 cups Water; 1 tsp Salt; 6 nos Stock Cubes (powdered); handful Chopped Coriander Leaves

Ready in

150 mins

Cuisine

Indian · South Asian

Prep Time

20 min

Cook Time

70 min

Serving

6 People

Calories / Serving

~750 kcal

Recipe by Ivon's Kitchen on YouTube

Recipe Summary

This Mutton Pulao recipe is a symphony of tender, slow-cooked mutton infused with aromatic whole spices, layered with perfectly cooked fluffy basmati rice. It's a soulful meal that's perfect for any occasion, promising warmth and comfort in every bite.

Adjust servings

Tap an ingredient to mark it ready0 of 26 ready

All Ingredients - For Mutton Marinade

Mutton Meat (with bones, cut in medium pieces) 700 grams
Salt 1 tsp
Kashmiri Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1 tbsp
Cumin Powder 1/2 tbsp
Garam Masala 1 tbsp
Stock Cube (powdered) 1 no

All Ingredients - For Pulao Base

Cooking Oil 3-4 tbsp
Ghee (Clarified Butter) 2 tbsp
Black Peppercorns 1/2 tbsp
Cloves 8 nos
Black Cardamom 2 nos
Mace Spice 1 no
Cinnamon Stick 2 inch
Green Cardamom 6 nos
Bay Leaves 3 nos
Onion (sliced) 3 nos
Green Chillies 4 nos
Tomatoes (chopped) 2 nos
Ginger Garlic Paste 2 tbsp

All Ingredients - For Rice

Basmati Rice (washed & soaked for 20 min) 2 1/2 cups
Water 6 cups
Salt 1 tsp
Stock Cubes (powdered) 6 nos
Chopped Coriander Leaves handful

Tools You'll Need

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Marinate the Mutton

Take 700 grams of mutton meat along with some bones, cut into medium pieces. Add 1 tsp salt, 1 tsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp garam masala, and 1 stock cube. Mix well to coat the mutton evenly and marinate for .

Step 2: Sauté Whole Spices

In a hot pan, add 3-4 tbsp oil and 2 tbsp ghee. Add 1/2 tbsp black peppercorns, 8 cloves, 2 black cardamom, 1 mace spice, 2 inch cinnamon stick, 6 green cardamom, and 3 bay leaves. Fry for a few seconds until fragrant.

Step 3: Fry Onions and Chillies

Add 3 sliced onions and 4 green chillies to the pan. Fry the onions until they are nice and brown.

Step 4: Cook Tomatoes and Ginger Garlic Paste

Add 2 chopped tomatoes to the pan and fry for a minute. Then add 2 tbsp ginger garlic paste and continue to fry until the tomatoes are nice and soft, and the oil starts to separate.

Step 5: Fry the Mutton

Add the marinated mutton to the pan. Fry the meat for , stirring occasionally, until it's well seared and coated with the spices.

Step 6: Cook the Mutton

Add 2 cups of water to the mutton. Cover the pan and cook for about , or until the meat is nice and soft. Give it a nice mix after cooking.

Step 7: Add Rice and Water

Add 2 1/2 cups of basmati rice (washed and soaked for ) to the cooked mutton. Give it a nice mix to combine. Then add 4 cups of water, 1 tsp salt, and 6 powdered stock cubes. Mix gently.

Step 8: Add Coriander and Partial Cook

Add a handful of chopped coriander leaves to the rice and mutton mixture. Give it a nice mix. Then cover the pan and cook until the rice is 80 to 90% cooked, and most of the water has been absorbed.

Step 9: Dum Cook the Pulao

Once the rice is 80-90% cooked, cover the pan again and cook it on a low flame until the rice is fully cooked and fluffy. Give it a nice and gentle mix before serving.

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