MUTTON PULAO
Indulge in the Best Mutton Pulao:This Mutton Pulao recipe holds a special place in my heart, as it brings back cherished memories of family gatherings and celebrations. Growing up, my mum would whip up this pulao, especially on Fridays after our prayers or during Eid ul-Adha, when the whole family would come together to enjoy a lavish meal. To me, it’s not just a recipe; it’s a tradition that connects us to our roots and reminds us of the warmth of family.
The aroma of the spices wafting through the kitchen. A complete meal in our household typically includes crispy shami kebabs, tangy lacha piyaz (onion salad), and cooling raita on the side.
Every spoonful of this mutton pulao evokes nostalgia and warmth, reminding me of laughter-filled conversations and the joy of sharing a delicious, homemade meal with loved ones. I am grateful for this recipe, passed down through generations, and I love to recreate it for my family, continuing the tradition.
Ingredients
Mutton Pulao Ingredients;
Instructions
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- Measure 4 ½ cups of Basmati rice and place it in a large bowl.
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- Rinse the rice under cold running water. Gently stir the rice with your hand as you rinse to remove excess starch. Continue rinsing until the water runs clear, which helps prevent the rice from becoming sticky during cooking.
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- After rinsing, soak the rice in fresh water for 40 to 60 minutes. This soaking will allow the rice to absorb some water and cook evenly. After soaking time is over, drain the rice and set aside in a colander.
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- In a large, heavy-bottomed pot, heat ghee over medium heat. Allow the ghee to melt completely and heat up.
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- While the ghee is heating, peel and thinly slice the onions.
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- Carefully add the sliced onions to the hot ghee. Stir well to coat them in the ghee and spread them evenly across the bottom of the pot.
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- Fry the onions, stirring occasionally, until they become golden brown and caramelized, about 10-15 minutes. Keep an eye on them to prevent burning.
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- Once the onions are golden, remove about ¼ of the fried onions from the pot and set them aside for garnish later.
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- Continue frying the remaining onions until they turn darker, almost brown. This will add depth of flavor to the pulao.
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- After the onions are dark brown, reduce the heat to low.
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- Carefully pour in ½ cup of water into the pot. This will help deglaze the pot, lifting the brown bits and enhancing the flavor of the gravy.
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- Stir the mixture well so that the water amalgamates with the fried onions, creating a beautifully colored base. Let this simmer for about 5 minutes.
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- While it's simmering, prepare your garlic and ginger. Crush garlic cloves and ginger in a mortar and pestle or use a food processor.
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- Add the crushed garlic and ginger to the pot. Cook for another 2-3 minutes, stirring frequently, until fragrant.
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- Now, wash and cube the tomatoes. Add them to the pot, stirring well to combine.
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- Cook the tomatoes with the onion, garlic, and ginger mixture until they soften, about 5-7 minutes. Continue stirring until the mixture forms a cohesive gravy with no chunks of tomato, and the ghee separates from the mixture.
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- Add crushed red chilies and salt. Mix everything thoroughly, making sure the spices are evenly distributed in the gravy.
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-. Next, add the mutton (cut into pieces) into the pot. Stir well to coat the mutton with the gravy.
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- Increase the heat to high and cook for about 5 minutes. During this time, the meat will change color as it sears.
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- After 5 minutes, pour in 7 cups of water. Stir to mix everything well before covering the pot.
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- Lower the heat to medium-low and cover the pot with a lid. Let it simmer for about 45-60 minutes or until the mutton is tender. Check occasionally, stirring gently to prevent sticking.
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- As it cooks, monitor the amount of liquid. You should have about 5 cups of water remaining after the mutton is tender. If it reduces too much, you can add a bit more hot boiling water.
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- Once the mutton is tender, add pulao masala (spice blend) to the pot, stirring well.
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- Next, gently place the soaked and drained rice into the pot. Carefully mix the rice into the gravy to coat it without breaking the grains.
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- Add whole green chilies and dried red chilies on top for added flavor.
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- Cover the pot tightly with the lid. Cook on medium heat until almost all the water evaporates (about 10-15 minutes).
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- When you see steam rising from the pot, reduce the heat to the lowest setting.
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- Garnish the pulao with the reserved fried onions and chopped coriander.
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- To trap steam, place a clean kitchen towel between the pot and the lid to absorb any moisture that escapes. Seal the lid tightly and let it cook on very low heat for about 25 minutes.
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- After 25 minutes, turn off the heat and let the pot rest for an additional 5-10 minutes without opening the lid. This helps the flavors meld and the rice to finish cooking.
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- After resting, carefully remove the lid. Use a fork or flat serving spoon to fluff the rice gently, being careful not to damage the grains.
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- Serve the Mutton Pulao hot with sides like mint raita, lacha piyaz and shami kebab for a traditional meal experience.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 914.73kcal
- % Daily Value *
- Total Fat 66.74g103%
- Saturated Fat 34.97g175%
- Cholesterol 86.03mg29%
- Sodium 917.4mg39%
- Potassium 384.58mg11%
- Total Carbohydrate 66.41g23%
- Dietary Fiber 1.96g8%
- Sugars 3.48g
- Protein 11.43g23%
- Vitamin A 99.12 IU
- Vitamin C 54.51 mg
- Calcium 57.5 mg
- Iron 1.75 mg
- Vitamin E 0.55 IU
- Vitamin K 6.34 mcg
- Thiamin 0.15 mg
- Riboflavin 0.16 mg
- Niacin 3.12 mg
- Vitamin B6 0.34 mg
- Folate 23.29 mcg
- Vitamin B12 0.88 mcg
- Phosphorus 172.57 mg
- Magnesium 49.87 mg
- Zinc 1.99 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pulao Masala!
This recipe yields approximately 3-4 tablespoons of pulao masala!
Ingredients:
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 3 green cardamom pods
- 1 black cardamom pod
- 1 teaspoon black peppercorns
- 1 inch mace blade
- ¼ teaspoon grated nutmeg (or a small piece)
- 4 Kashmiri dried red chillies
Instructions:
- Place the cumin seeds in a dry skillet over medium-low heat. Toast for 1-2 minutes, stirring constantly, until they become slightly fragrant. Be careful not to burn them.
- Add the fennel seeds, coriander seeds, black cumin seeds, bay leaf, cinnamon stick, green cardamom pods, black cardamom pod, and black peppercorns to the skillet.
- Toast Further: Continue toasting all the spices together for another 2-3 minutes, stirring frequently, until they become fragrant and their aromas are pronounced. The spices should just begin to change color slightly.Keep a close eye on the spices while toasting to prevent burning, which can result in a bitter taste.
- Add the mace, nutmeg, and Kashmiri dried chillies to the pan.
- Toast for another 30 seconds to 1 minute, stirring constantly, until the mace and nutmeg release their aroma and the chillies become slightly more pliable.
- Remove the skillet from the heat and immediately transfer the toasted spices to a plate or tray. Spread them out in a single layer and allow them to cool completely to room temperature. This is crucial for optimal grinding and to prevent moisture buildup.
- Once the spices are completely cool, transfer them to a blender or spice grinder. Grind until a fine and even powder is achieved. You may need to pulse the blender or grinder in short bursts and shake it occasionally to ensure all the spices are ground uniformly.
- Transfer the freshly ground spice blend to a clean, dry, airtight container. Store in a cool, dark place to maintain its aroma and flavor for several months.
