Traditional Mutton Pulao

Experience the rich, aromatic flavors of **Traditional Mutton Pulao**, a classic South Asian delicacy that combines tender mutton pieces, fragrant basmati rice, and a medley of warm, whole spices. Cooked in ghee for an authentic touch, this dish features golden caramelized onions, creamy yogurt, and subtle hints of fresh mint and coriander that elevate its taste to a new level of indulgence. Slow-cooked to perfection, every grain of rice absorbs the meaty essence of the spiced broth, resulting in a perfectly balanced, one-pot masterpiece. Perfect for festive occasions or a special family dinner, this mutton pulao pairs beautifully with cooling raita or a side of fresh salad. Let its rich aroma and bold flavors transport you to the heart of traditional cooking.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 500 grams Mutton (bone-in, medium pieces)
• 4 tablespoons Ghee or vegetable oil
• 2 large Onions (thinly sliced)
• 2 tablespoons Ginger-garlic paste
• 0.5 cup Yogurt
• 3 whole Green chilies (slit)
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon stick
• 2 whole Bay leaves
• 4 whole Green cardamoms
• 6 whole Cloves
• 0.5 teaspoon Mace
• 8 whole Black peppercorns
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Salt
• 0.5 cup Fresh coriander leaves (chopped)
• 0.5 cup Fresh mint leaves (chopped)
• 4 cups Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.

Step 2

Heat the ghee or oil in a large heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, bay leaves, cardamoms, cloves, mace, and peppercorns. Sauté for a minute until fragrant.

Step 3

Add the sliced onions and cook until golden brown. This will take about 8-10 minutes.

Step 4

Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 5

Add the mutton pieces and cook, stirring frequently, until they are browned on all sides, about 10 minutes.

Step 6

Reduce the heat and add the yogurt, mixing well to coat the mutton. Cook for another 5 minutes.

Step 7

Add the green chilies, turmeric powder, and salt. Mix well.

Step 8

Stir in the soaked and drained rice, ensuring it is well coated with the mixture.

Step 9

Add the water and bring to a boil. Cover the pot with a tight-fitting lid and reduce the heat to a simmer.

Step 10

Cook for 30-35 minutes, until the rice is cooked and all the water is absorbed.

Step 11

Turn off the heat and let the pulao rest for 10 minutes before removing the lid.

Step 12

Garnish with chopped coriander and mint leaves. Gently fluff the rice with a fork before serving.

Nutrition Facts

Serving size	2700.6 grams (2700.6g)

Amount per serving	% Daily Value*
Calories	2675

Total Fat 165.60g	212%
Saturated Fat 77.10g	385%
Polyunsaturated Fat 0.10g
Cholesterol 526mg	175%
Sodium 5293mg	230%
Total Carbohydrate 190.00g	69%
Dietary Fiber 29.90g	107%
Total Sugars 32.80g
Protein 126.60g	253%

Vitamin D 59IU	294%
Calcium 1160mg	89%
Iron 45mg	249%
Potassium 4388mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 18.4%

Carbs: 27.6%