Curried Mutton Pulao is a culinary masterpiece that combines tender mutton, fragrant rice, and a medley of aromatic spices. This dish is a delightful fusion of flavours, where succulent mutton pieces are slow-cooked with a blend of cumin, coriander, and turmeric, creating a rich and robust curry. The curry-soaked rice absorbs all the goodness, infusing each grain with flavour. The result is an irresistible one-pot meal that is both comforting and satisfying.
The tender mutton, cooked to perfection, melts in your mouth while the aromatic spices tickle your taste buds. The rice, infused with the curry’s essence, adds a fluffy and fragrant touch to every bite. The dish celebrates traditional flavours, invoking a sense of warmth and indulgence.
Curried Mutton Pulao pairs beautifully with a cooling raita or a refreshing cucumber salad, balancing the rich flavours with a hint of freshness. The dish is perfect for special occasions, family gatherings, or simply when you want to treat yourself to a hearty and flavorful meal.
Curried Mutton Pulao Recipe
Ingredients for Curried Mutton Pulao
- 500 g Basmati Rice
- 2 Whole Cardamoms slightly opened
- 1 inch Cinnamon Stick
- 3 Cloves
- as per taste Salt
- 500 g Mutton Kurma with 1 cup gravy check the recipe here
- 1/4 tsp Saffron soaked in 1 tbsp of milk
- Juice of 1 Lime
- 1 tbsp Curd
- 2 Onions finely sliced
- 3 Cardamoms powdered
- 1 tbsp Ghee
How to make Curried Mutton Pulao
- Using this recipe here, make the mutton kurma.
- Soak rice for 20 minutes in water and drain.
- Boil 1 1/2 liters of water in a pan.
- Add the whole cardamoms, cinnamon, cloves and salt.
- Bring to a boil.
- Add rice to the boiling water and cook till it is 2/3rds done.
- Spread the korma at the bottom of a pan.
- Cover with rice.
- Sprinkle saffron, lime juice, curd and powdered cardamoms over the rice.
- Cover with a tight fitting lid and pressure cook for 40 minutes over very low heat.
- Garnish with fried onions.
- Serve hot.
Frequently Asked Questions (FAQ) – Curried Mutton Pulao
How do I make the mutton tender in Curried Mutton Pulao?
To achieve tender and juicy mutton in Curried Mutton Pulao, following a few key steps is essential. First, marinate the mutton with yoghurt, ginger, garlic, and spices like paprika or garam masala. This will help to tenderize the meat and infuse it with flavours. Allow the mutton to marinate for at least 2 hours or overnight in the refrigerator.
When cooking the mutton, use a slow cooking method such as simmering or pressure cooking to make the meat tender and flavorful. Cook the mutton until it is easily pierced with a fork or until it reaches the desired tenderness. Remember to adjust the cooking time based on the cut and size of the mutton pieces.
Can I substitute the mutton with another meat in Curried Mutton Pulao?
Can I use a different meat instead of mutton in Curried Mutton Pulao?
You can substitute mutton with other meats in Curried Mutton Pulao. The recipe can use chicken, beef, or even lamb. Each meat will bring its unique flavour and texture to the dish, resulting in a delicious variation of the pulao.
You can use bone-in chicken pieces or boneless chicken, adjusting the cooking time accordingly for chicken pulao. Beef or lamb can also be used, and it’s recommended to choose cuts suitable for slow cooking to ensure tenderness.
Can I make a vegetarian version of Curried Mutton Pulao?
Absolutely! Suppose you prefer a vegetarian version of the dish. In that case, you can replace the mutton with vegetables like carrots, peas, potatoes, bell peppers, and cauliflower. Sauté the vegetables in the same aromatic spices used in the recipe and proceed with the rest of the cooking process. You can still enjoy the flavoursome rice and herbs without the meat.
To enhance the flavour profile, add ingredients like paneer (Indian cottage cheese) or tofu for a protein boost. The vegetarian version of the pulao can be a satisfying and wholesome meal on its own or served as a delightful accompaniment to vegetarian curries or yoghurt-based raita.