Friday , May 26 2017
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Mutton Pulao


Ghee – 5 tblspn
Oil – 5 tblspn
Basmati Rice – 2 cups grams
Mutton / Lamb – 250 grams
Green Chilli – 10 slit (use as per your taste)
Ginger Garlic Paste – 3 tblspn
Coriander Leaves – 1/2 cup chopped
Mint Leaves – 1/2 cup chopped
Onions – 2 large sliced thinly
Garam Masala Powder – 3 tblspn
Salt to taste
Water – 2 cup + 2.5 cup (refer notes)

Whole Spices:
Cinnamon / Pattai – 2 long stick
Cumin Seeds / Jeerakam – 1 tsp
Fennel Seeds / Saunf / Sombu – 1 tblspn
Cardamom Pods / Yelakai – 4
Cloves / Krambu – 4
Start Anise – 1

For Marination:
Ginger Garlic Paste – 2 tblspn
Lemon Juice – 2 tblspn
Curd / Yogurt – 1/2 cup
Garam Masala Powder – 1 tblspn
Salt – 1 tsp


Wash and soak rice for 30 mins. Take mutton in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins.

Take the marinated mutton in a pressure cooker and add 2 cups of water. Pressure cook it for 8 whistle, simmer the stove and cook it for 30 mins. Switch off the flame and let the pressure go all by itself. Open the pressure cooker and transfer the cooked mutton to a bowl

Now in the same cooker add oil and ghee. Add in the whole spices and let it sizzle for a min.

Now add in the onions, green chilli, salt. Fry them in oil till it turns golden.

Now add in ginger garlic paste and saute for a min.

Add in mint and coriander leaves and mix well.

Now add in the mutton pieces using a slotted spoon so you leave behind any water from it. You will use the water later.

Now fry the mutton pieces in the oil and ghee so it get nice sear and colour. Fry that in ghee for a good 8 to 10 mins.

Now add in the garam masala and fry for a min.

Add in soaked rice and mix well. Pour the leftover marination liquid and water. Mix well.Bring this to a good boil.

Simmer the flame and let it cook on a low heat for 20 to 25 mins. Switch off flame and let the pressure go all by itself, Open the cooker and fluff it up.

Serve with any curry.