Mutton Pulao
Pakistani-Afghan mutton pulao — fragrant basmati rice cooked in spiced mutton broth with tender chunks of slow-cooked mutton. The festive rice dish that defines Pakistani family meals.
Prep Time
25 min
Cook Time
61 min
Servings
2
Calories
414 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mutton200 g
- Rice¾ cups
- Cumin Seeds½
- Coriander Powder½
- Garam Masala½
- Onion½ medium
- Yogurt¼ cup
- Ginger½ tsp
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Mutton200 g
- Rice0.75 cups
- Cumin Seeds0.5
- Coriander Powder0.5
- Garam Masala0.5
- Onion0.5 medium
- Yogurt0.25 cup
- Ginger0.5 tsp
- Garlic1.5 cloves
Instructions
- 1
Rinse 2 cups of basmati rice three times until water runs clear. Soak 30 minutes, then drain.
- 2
Cube 1.5 lb of mutton (bone-in pieces work best) into 2-inch pieces. Heat 4 tablespoons ghee in a heavy pot. Brown the mutton in batches for 4 minutes per side. Remove.
- 3
In the same pot, add 2 thinly sliced onions. Cook 12 minutes until deeply golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute. Return the mutton.
- 4
Add whole spices: 4 cardamoms, 4 cloves, 1-inch cinnamon, 2 bay leaves, 1 teaspoon cumin seeds, 2 teaspoons black pepper, 1 teaspoon coriander seeds. Add 6 cups water, 2 teaspoons salt. Bring to a boil. Simmer covered 2-2.5 hours until mutton is fall-off-the-bone tender. Strain the broth from the mutton; reserve both.
- 5
Measure the broth — you need 3.5 cups. Add water if short. In the pot, combine the broth, drained rice, mutton, 1 teaspoon salt. Bring to a strong boil.
- 6
Reduce heat to the absolute lowest, cover tightly (foil under lid for seal). Cook 18-20 minutes. Rest off heat 10 minutes. Gently fluff with a fork. Serve with raita, sliced cucumber, and lemon wedges.
Watch how to make Mutton Pulao
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💡 Expert Tips
- 1.Bone-in mutton. The bones add flavor to the broth.
- 2.Brown the mutton first. Maillard depth.
- 3.Slow cook the mutton. 2-2.5 hours for tender meat.
- 4.Right broth-to-rice ratio. 1.75:1 by volume.
🔬 Why It Works
Mutton pulao is rice cooked in flavor-rich broth (created by slow-cooking the mutton with whole spices). The deeply browned onions add sweet depth; the bone-in mutton creates body and richness; the whole spices aromatize the entire pot. The result is rice that's been infused with all the meat's flavor, with tender chunks of mutton throughout.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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