Traditional Mutton Pulao
Indulge in the aromatic allure of Traditional Mutton Pulao, a classic one-pot dish that effortlessly combines tender, flavorful mutton, fragrant basmati rice, and a symphony of whole spices. This recipe showcases the art of layering spices like cinnamon, cardamom, cloves, and mace to create a rich, deeply aromatic base, complemented by golden fried onions, creamy yogurt, and fresh herbs such as coriander and mint. Slow-cooked to perfection, every grain of rice absorbs the robust flavors of the mutton and the spiced broth. Perfect for festive occasions or comforting family dinners, this mutton pulao is a celebration of traditional South Asian culinary mastery. Serve it hot, paired with raita or a refreshing salad, to enchant your taste buds in every bite. Keywords: Traditional Mutton Pulao, Basmati rice, fragrant spices, slow-cooked, South Asian cuisine.
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Recipe Information
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
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
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.
Add the sliced onions and cook until golden brown. This will take about 8-10 minutes.
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the mutton pieces and cook, stirring frequently, until they are browned on all sides, about 10 minutes.
Reduce the heat and add the yogurt, mixing well to coat the mutton. Cook for another 5 minutes.
Add the green chilies, turmeric powder, and salt. Mix well.
Stir in the soaked and drained rice, ensuring it is well coated with the mixture.
Add the water and bring to a boil. Cover the pot with a tight-fitting lid and reduce the heat to a simmer.
Cook for 30-35 minutes, until the rice is cooked and all the water is absorbed.
Turn off the heat and let the pulao rest for 10 minutes before removing the lid.
Garnish with chopped coriander and mint leaves. Gently fluff the rice with a fork before serving.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 758 mg | 16% | |
*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.
