Mutton Pulao Recipe | Mutton Pulav | with step by step photos and video. A delicious and palate-pleasing non-vegetarian dish famously relished as a royal main course. This is popular throughout India for its unique flavor and fragrance.
The recipe I am sharing here is different form the Yakhni Pulav. Yakhni Pulao is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron.
Is Pulao And Biryani The Same?
No, Pulao is a dish in which we cook the meat/vegetables along with the rice. Whereas in the biryani, first of all there are layers of rice and meat. And we semi cook the rice (boil the rice) before the layer.
Biryanis are often Dum and have flavored and cooked rice. While in the yakhni pulao recipe, we cook rice together with spices, meat, and limited water
How to make mutton pulao recipe?
Mutton Pulao Recipe | Mutton Pulav | with step by step photos and video. Firstly, the mutton pieces are well marinated and cooked separately. Then all the ingredients are combined together along with the spices and mutton stock, which are then cooked using the instant pot method. Moreover, the mutton pieces and rice are cooked along with other spices.
The exotic spice mix is what lends the delish flavor to the dish. The spice mix is the homemade biryani masala that I had shared with you already.
Furthermore, do check out mutton keema balls from my snack collection and a spicy mutton roast recipe too. Hope you would like them.
Mutton Pulao Recipe
Course: MainCuisine: IndianDifficulty: Easy5
servings10
minutes40
minutes30
minutes50
minutesMutton Pulao Recipe | Mutton Pulav | with step by step photos and video. A delicious and palate-pleasing non-vegetarian dish famously relished as a royal main course.
Ingredients
1 Kg Mutton (bone-in medium cut)
- Pressure Cooking Mutton
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Homemade Biryani Masala Powder
1/4 tsp Fennel Powder
1/2 tsp Ginger-Garlic Paste
3 tbsp Curd
Salt as required
1/2 cup of Water
- Soaking Rice
2 cups of Basmati Rice
Water as required
- For Mutton Pulao
2 tbsp Oil
1 tsp Ghee
1 Bay Leaf
2 to 3 Cardamons
2 Cloves
1″ inch size Cinnamon Stick
2 to 3 Green Chilies
1/4 tsp Fennel Seeds
1/4 tsp Cumin Seeds
1 Big Sized Onion Thinly Sliced
1/2 tsp Ginger-Garlic Paste
1/2 tsp Homemade Biryani Masala Powder
3 cups of Warm Water
1/2 cup of Mutton Stock
Salt as required
1/2 tsp Fennel Powder
Chopped Coriander Leaves(optional)
Directions
- Pressure Cook Mutton
- Firstly, wash and clean the mutton pieces
- Marinate the mutton pieces using 1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1/2 tsp Coriander Powder, 1/2 tsp Biryani Masala Powder, 1/4 tsp Fennel Powder, 1/2 tsp Ginger-Garlic Paste, 3 tbsp Curd, and Salt as required.
- Allow the marinated mutton pieces to rest for a minimum of 30 minutes
- After 30 minutes transfer the marinated mutton pieces to a pressure cooker along with 1/2 cup of water. Mix & pressure cook the mutton for 2 whistles over a high flame and 10 minutes over low flame.
- Once cooked, allow the pressure to release. Separate the cooked mutton and mutton stock. I got nearly 1/2 cup of mutton stock.
- Soaking Rice
- Wash 2 cups of basmati rice and soak in water for 15 minutes.
- After 15 minutes drain and keep it aside.
- Preparing Mutton Pulao
- Heat 2 tbsp cooking oil and 1 tsp ghee in a heavy-bottomed vessel.
- Saute 1 Bay Leaf, 2 to 3 Cardamons, 2 Cloves, 1″ inch size Cinnamon Stick, 2 to 3 Green Chilies, 1/4 tsp Fennel Seeds, 1/4 tsp Cumin Seeds over a low flame until aroma arises.
- Add 1 big sized thinly sliced onion and saute until it turns golden brown.
- Then add 1/2 tsp ginger-garlic paste and saute until the raw smell disappears.
- Followed by, the cooked mutton pieces. (Strain & keep the stock aside). Mix it well with the masalas.
- Now add 1/2 tsp biryani masala powder and mix it well.
- Then add in 3 cups of warm water and 1/2 cup of mutton stock.
- Add the salt required and 1/2 tsp fennel powder.
- Mix well and once it starts to boil add the soaked rice.
- Mix and sprinkle 2 tbsp chopped coriander leaves.
- Cover and cook for 15 to 20 minutes over a low flame until the rice is done or the water is completely absorbed.
- Our Mutton Pulao is ready. Serve with curd raita.
Recipe Video
Notes
- While cooking, make sure the rice is perfectly cooked and it should not be over-cooked.
- Usually, for pulao and biryani they use, the rice to water ratio will be 1 : 2. For me, it works best with 1: 1&3/4.
