Mutton Pulao is one of those recipes that fills your kitchen with the kind of smell that makes everyone ask when dinner will be ready. You start by browning whole spices in ghee until they release their fragrance, then add sliced onions and mutton pieces. The mutton simmers slowly until tender, and then rice cooks in the same flavorful liquid, soaking up all those spices.
I like making this when I want something hearty but not overly complicated. The layering of flavors happens naturally as each ingredient adds its own character to the pot, and you end up with a dish that tastes like you spent hours fussing over it, even though the steps are straightforward.
About the Recipe
This recipe delivers a complete meal in one pot, which means less cleanup and more time enjoying your food. The mutton cooks until it practically falls apart, and the rice absorbs all those juices and spice notes from the meat. You do not need any fancy equipment or hard to find ingredients. Most of the spices are pantry staples, and the technique is simple enough for a weeknight if you plan ahead.
The ghee adds a silky richness that butter cannot quite match, and the whole spices give you bursts of flavor in every bite. If you have cooked biryani before, you will find this easier and quicker.
Why you will love this recipe
The beauty of this pulao lies in how the flavors build layer by layer without complicated techniques. When you fry the whole spices in hot ghee, they crackle and release oils that coat every grain of rice later. The mutton becomes so tender after simmering that it soaks up the spice blend beautifully. Because the rice cooks in the same pot as the meat, every spoonful has that deep, savory taste.
I always double check that my mutton is truly tender before adding the rice, because that step makes all the difference. The optional food color gives a festive look, but the dish tastes just as good without it. You get warmth from the garam masala, a gentle kick from red chillies, and a fragrance from cinnamon and cardamom that lingers long after the meal.
Mutton Pulao
Cooking Tips
Soak your rice for at least twenty minutes before cooking so the grains cook evenly and stay separate. Use a heavy bottomed pan or Dutch oven to prevent the bottom from scorching while the mutton simmers. When you add the mutton, let it brown slightly before stirring, which builds deeper flavor. Do not rush the simmering step, because tough mutton will ruin the texture of your pulao.
Taste the cooking liquid before adding the rice and adjust salt if needed. Keep the flame low once the rice goes in, and resist lifting the lid too often, as the steam helps cook everything through.
Serving and Storing Suggestions
This recipe serves about six people and takes roughly an hour and a half from start to finish, including the time for the mutton to become tender. Serve the pulao hot with a side of raita, sliced onions, and a squeeze of lemon. You can also pair it with a simple salad or pickles. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water, or use the microwave, covering the dish to keep moisture in.
Similar Recipes
- Chicken Biryani
- Hyderabadi Mutton Biryani
- Vegetable Pulao
- Keema Rice
- Lamb Dum Biryani
Mutton Pulao
Ingredients
- 750 gms Mutton (chopped)
- 4 cups Rice (washed and soaked in 4 cups of hot water)
- 8 Black Cardamoms
- 2 tsp Black Peppercorns
- 8 Dry Red Chillies
- 10 to 12 Cloves
- Cinnamon (1 two inch piece, broken)
- 2 cup Onions (sliced)
- 8 to 12 tbsp Ghee
- 2 tsp Red Chilli Powder
- 2 tsp Garam Masala Powder
- Edible Food Colour (optional)
- Salt as per taste
Instructions
- Heat ghee in a pan over medium flame.
- Fry the cardamoms, peppercorns, red chillies and cloves for a minute.
- Add the onions and saute till transparent.
- Add the mutton pieces and mix well.
- Add salt, garm masala powder and red chilli powder.
- Stir fry for 2 minutes.
- Pour 2 cups of water and bring to a boil.
- Reduce flame to low and cover the pan with a lid.
- Simmer for a few minutes or until the mutton pieces are tender.
- Remove the mutton pieces and keep aside.
- Pour 3 to 4 cups of hot water and add the rice.
- Mix well and add the mutton pieces.
- Bring to a boil and reduce flame.
- Cook for 5 more minutes and add the food colour, if using.
- Mix and cover with a lid.
- Cook for a few minutes until rice is cooked and mutton pieces are tender.
- Transfer to a serving bowl.
- Serve hot.
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Frequently Asked Questions
Can I use chicken instead of mutton?
Yes, you can substitute chicken for mutton. Reduce the simmering time to about fifteen to twenty minutes, as chicken cooks much faster than mutton and can become dry if overcooked.
Do I need to use food color?
Food color is optional and only adds visual appeal. The dish tastes just as good without it, so skip it if you prefer a more natural look or do not have it on hand.
What type of rice works best for this recipe?
Basmati rice works best because the grains stay separate and fluffy after cooking. Avoid short grain or sticky rice varieties, as they will make the pulao too dense.
How do I know when the mutton is tender enough?
The mutton is ready when you can easily pierce it with a fork and it feels soft, not chewy. This usually takes thirty to forty minutes of simmering, depending on the cut and freshness of the meat.
Can I make this pulao in a pressure cooker?
Yes, you can cook the mutton with spices and water in a pressure cooker for about three to four whistles, then add the soaked rice and cook for one more whistle on low heat. Let the pressure release naturally for best results.
