Dairy-Free Traditional Mutton Pulao
Delight your taste buds with this aromatic Dairy-Free Traditional Mutton Pulao, a luxurious one-pot dish that seamlessly combines tender, spiced mutton with fragrant basmati rice. Packed with rich flavors from whole spices like cinnamon, cardamom, and cloves, this recipe elevates your palate without the use of any dairy, making it perfect for those with dietary restrictions. The dish is slow-cooked to perfection, ensuring the mutton is melt-in-your-mouth tender, while the rice absorbs every bit of the flavorful broth. Garnished with fresh cilantro and mint, this dairy-free mutton pulao is a wholesome and comforting meal that’s as indulgent as it is simple. Whether served at a festive gathering or as a comforting family dinner, this pulao is a guaranteed crowd-pleaser. Perfect for SEO keywords such as "dairy-free pulao," "traditional mutton recipe," and "authentic Indian mutton pulao."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cubed)
- 300 grams Basmati rice
- 2 medium Onion (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 tablespoons Ginger-garlic paste
- 4 pieces Green chilies (slit)
- 1 2-inch piece Cinnamon stick
- 4 pieces Green cardamom pods
- 5 pieces Cloves
- 2 pieces Bay leaves
- 1 teaspoon Cumin seeds
- 8 pieces Black peppercorns
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 4 tablespoons Oil (neutral-flavored, such as sunflower oil)
- 600 milliliters Water
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, black peppercorns, and bay leaves. Sauté for 1-2 minutes until fragrant.
Stir in the sliced onions and cook until golden brown, approximately 8-10 minutes.
Add the ginger-garlic paste and slit green chilies. Fry for 1-2 minutes until the raw aroma disappears.
Mix in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate, about 5-7 minutes.
Add the mutton pieces and cook on medium-high heat, stirring occasionally, until the meat is browned and coated in the spice mixture.
Pour in 600 milliliters of water. Cover the pot with a lid and simmer on low heat for 30-40 minutes, or until the mutton is tender.
Once the mutton is cooked, add the soaked and drained basmati rice to the pot. Gently level it out without stirring.
Bring the mixture to a boil over medium-high heat, then reduce to a low simmer. Cover tightly with the lid and cook for 15-20 minutes, or until the rice is cooked and the liquid is fully absorbed.
Turn off the heat and let the pulao rest for 10 minutes. Fluff the rice gently with a fork.
Garnish with chopped fresh cilantro and mint leaves before serving.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5205 mg | 226% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 20.3 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3272 mg | 70% | |
*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.
