High Protein Traditional Mutton Pulao
Indulge in the rich, aromatic flavors of High Protein Traditional Mutton Pulao, a hearty and satisfying one-pot recipe perfect for special occasions and family gatherings. Featuring tender, juicy bone-in mutton pieces, fragrant basmati rice, and a blend of warm spices like cinnamon, cardamom, and cloves, this dish is a true celebration of authentic culinary artistry. Enhanced by creamy yogurt, fresh coriander, and mint, and cooked on dum for perfectly fluffy rice infused with delicious flavors, this pulao delivers a protein-packed meal that is both nutrient-dense and irresistibly tasty. Garnished with crispy fried onions and a splash of zesty lemon, it pairs beautifully with raita or a side of fresh salad. Perfect for those craving a classic mutton dish with a modern focus on high protein content!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in pieces)
- 300 grams Basmati rice
- 100 grams Yogurt (plain, full-fat)
- 2 large Onions (thinly sliced)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 3 medium Green chilies (slit)
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 3 pods Green cardamom
- 1 pod Black cardamom
- 2 pieces Bay leaves
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 5 pieces Black peppercorns
- 4 tablespoons Ghee (clarified butter)
- 800 ml Water
- 2 tablespoons Fresh coriander (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 4 pieces Lemon wedges
Instructions
Wash the mutton pieces thoroughly under running water and set aside to drain.
Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak it in water for 30 minutes. Drain and keep aside.
Heat the ghee in a heavy-bottomed pot over medium heat. Add the cinnamon stick, cloves, green cardamom, black cardamom, bay leaves, cumin seeds, and black peppercorns. Sauté for 1–2 minutes until aromatic.
Add the sliced onions to the pot and fry until golden brown. Remove half the fried onions and set aside for garnishing.
Add the ginger paste, garlic paste, and slit green chilies to the pot. Sauté for a minute until the raw aroma dissipates.
Add the mutton pieces and cook on medium heat until they are browned on all sides, about 8–10 minutes.
Mix in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes until the spices are well incorporated.
Pour in the water, cover the pot, and allow the mutton to cook on medium heat for 30–40 minutes, or until tender. Stir occasionally.
Once the mutton is tender, add the drained basmati rice to the pot. Gently mix to coat the rice with the spices and mutton.
Add the chopped coriander and mint leaves. Adjust the salt if necessary.
Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook on dum for 20 minutes or until the water is completely absorbed and the rice is tender.
Turn off the heat and let the pulao rest for 10 minutes before fluffing it with a fork.
Serve hot, garnished with the reserved fried onions and lemon wedges. Enjoy with raita or a fresh salad.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 21.0 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 545 mg | 42% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2984 mg | 63% | |
*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.
