Low Sodium Traditional Mutton Pulao
Indulge in the rich, aromatic flavors of **Low Sodium Traditional Mutton Pulao**, a healthier twist on the beloved South Asian classic. This recipe brings together tender bone-in mutton, fragrant basmati rice, and a harmonious blend of whole spices such as cinnamon, cardamom, and star anise, creating a dish that's bursting with authentic flavors while being mindful of sodium levels. Slow-cooked in ghee and complemented by fresh herbs like cilantro and mint, this pulao achieves a perfect balance of earthy warmth and bright, refreshing notes. Ideal for gatherings or a comforting family meal, every forkful of this gently spiced mutton pulao delivers a feast for the senses. Serve it hot, garnished with a squeeze of lemon juice for a subtle tang, and elevate your culinary experience with this wholesome, flavorful delicacy. Perfect for those seeking traditional yet health-conscious recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mutton, bone-in (shoulder or leg pieces)
- 300 grams Basmati rice
- 2 medium Onions, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Plain yogurt (unsalted)
- 2 large Bay leaves
- 3 Green cardamom pods
- 5 Cloves
- 1 inch Cinnamon stick
- 10 Black peppercorns
- 1 Star anise
- 1 teaspoon Cumin seeds
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint leaves, chopped
- 2 medium Green chilies, slit lengthwise
- 3 tablespoons Ghee (clarified butter)
- 750 ml Water
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, drain, and set aside.
In a large heavy-bottomed pot, heat the ghee over medium heat.
Add bay leaves, green cardamom, cloves, cinnamon stick, cumin seeds, and black peppercorns. Sauté for 1 minute until aromatic.
Add the thinly sliced onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes.
Add the mutton pieces and cook on medium-high heat for 7-10 minutes until the mutton changes color and is slightly browned.
Stir in the yogurt, ensuring it coats the mutton evenly.
Add water and the star anise, then bring to a boil. Reduce the heat to low, cover, and cook for 30-40 minutes until the mutton is tender. Skim off any foam or impurities that rise to the surface.
Once the mutton is cooked, remove the star anise and bay leaves. Stir in the soaked rice gently to avoid breaking the grains.
Increase the heat to medium and cook until most of the water is absorbed and the rice is visible on the surface.
Reduce the heat to low, cover the pot tightly with a lid, and let the pulao steam (dum) for 15 minutes.
Turn off the heat and let the pulao sit, covered, for another 5 minutes.
Fluff the rice gently with a fork and garnish with fresh cilantro, mint leaves, and a drizzle of lemon juice before serving.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.4 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2576 mg | 55% | |
*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.
