Mutton Pulao Recipe

By | Published | Mutton and Lamb | No Comment

Mutton Pulao
Mutton – 750 gms, chopped
Rice – 4 cups, washed and soaked in 4 cups of hot water
Black Cardamoms – 8
Black Peppercorns – 2 tsp
Dry Red Chillies – 8
Cloves – 10 to 12
Cinnamon – 1 two inch piece, broken
Onions – 2 cup, sliced
Ghee – 8 to 10 tblsp
Red Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Edible Food Colour (optional)
Salt as per taste

1. Heat ghee in a pan over medium flame.
2. Fry the cardamoms, peppercorns, red chillies and cloves for a minute.
3. Add the onions and saute till transparent.
4. Add the mutton pieces and mix well.
5. Add salt, garm masala powder and red chilli powder.
6. Stir fry for 2 minutes.
7. Pour 2 cups of water and bring to a boil.
8. Reduce flame to low and cover the pan with a lid.
9. Simmer for a few minutes or until the mutton pieces are tender.
10. Remove the mutton pieces and keep aside.
11. Pour 3 to 4 cups of hot water and add the rice.
12. Mix well and add the mutton pieces.
13. Bring to a boil and reduce flame.
14. Cook for 5 more minutes and add the food colour, if using.
15. Mix and cover with a lid.
16. Cook for a few minutes until rice is cooked and mutton pieces are tender.
17. Transfer to a serving bowl.
18. Serve hot.

Feel free to comment or share your thoughts on this Mutton Pulao Recipe from Awesome Cuisine.

2 thoughts on “Jackfruit Jam

  1. Praveen Kumar said on August 29, 2018 at 12:03 pm

    Yes, you can def make your own ghee from butter.

    As as substitute for Jaggery, you can use Dark Brown Sugar or Muscovado Sugar or Mexican Piloncillo.

  2. Patricia Green said on August 28, 2018 at 11:04 pm

    I live in Mexico is piloncillo or mascabado sugar a good substitute for jaggery? Can I make my own ghee from butter? Thanks

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