Paleo Traditional Mutton Pulao
Transport your taste buds to a world of rich, aromatic flavors with this Paleo Traditional Mutton Pulao recipe, a low-carb twist on a beloved classic. Succulent, tender mutton slow-cooked with fragrant spices like cinnamon, cardamom, and cumin infuses the dish with an irresistible aroma, while cauliflower rice takes the place of traditional grains, making it a wholesome, grain-free delight. Perfectly sautéed in ghee or coconut oil for that authentic touch, this nutrient-dense pulao is garnished with freshly chopped mint and cilantro for a burst of freshness in every bite. Whether you're following a Paleo lifestyle or simply seeking a lighter, gluten-free comfort food option, this one-pot wonder is sure to impress your palate and your guests alike.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, chopped into medium-sized pieces)
- 1 large head Cauliflower (grated into rice-like granules)
- 3 tablespoons Ghee (or coconut oil for Paleo)
- 2 medium Onion (thinly sliced)
- 1.5 teaspoons Garlic paste
- 1.5 teaspoons Ginger paste
- 2 small Green chili (finely chopped)
- 1 piece (about 2 inches) Cinnamon stick
- 3 pods Green cardamom pods
- 4 whole Cloves
- 1 whole Bay leaf
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Turmeric powder
- 2 tablespoons Plain coconut yogurt (optional, for added richness)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Fresh mint leaves (chopped, for garnish)
- 1 teaspoon (or to taste) Sea salt
- 1 teaspoon Black pepper
- 2 cups (for mutton cooking) Water
Instructions
Begin by thoroughly washing the mutton under cold running water and patting it dry with paper towels.
In a deep pot, heat 2 tablespoons of ghee or coconut oil over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, approximately 8-10 minutes.
Stir in the garlic paste, ginger paste, and chopped green chili. Cook for 1-2 minutes until the raw smell disappears.
Add the mutton pieces to the pot, sprinkle with sea salt, and mix well to coat the meat with the spices. Sear the mutton for about 5 minutes until lightly browned.
Add coriander powder, turmeric powder, and black pepper. Stir to combine the spices evenly.
Pour 2 cups of water into the pot and bring to a boil. Reduce the heat to low, cover, and let the mutton simmer for 40-45 minutes, or until tender. Stir occasionally and add more water if needed to prevent sticking.
While the mutton cooks, prepare the cauliflower rice by grating the cauliflower head into small rice-sized granules using a box grater or food processor.
Once the mutton is fully cooked and the liquid has reduced to a thick gravy, add the optional coconut yogurt for added richness. Stir well.
In a separate large pan, heat the remaining 1 tablespoon of ghee or coconut oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until just tender but not mushy.
Combine the sautéed cauliflower rice with the mutton mixture. Stir well to ensure the flavors are evenly distributed.
Garnish with fresh cilantro and mint leaves before serving.
Serve hot and enjoy this Paleo-friendly mutton pulao!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1111 mg | 24% | |
*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.
