Here’s a simple, flavorful recipe for mutton pulao—a classic rice dish made with tender meat and aromatic spices.
🥘 Mutton Pulao Recipe
🧾 Ingredients
- Mutton (goat meat) – 1 kg (bone-in preferred)
- Basmati rice – 750 g (soaked 30 minutes)
- Onions – 3 large (sliced)
- Yogurt – 1 cup
- Garlic paste – 2 tbsp
- Ginger paste – 1.5 tbsp
- Green chilies – 4–6
- Oil or ghee – ½ cup
🌿 Whole spices
- Bay leaves – 2
- Cinnamon sticks – 2
- Cloves – 6–8
- Black pepper – 8–10
- Green cardamom – 6
- Star anise – 1 (optional)
🧂 Seasoning
- Salt – to taste
- Red chili powder – 1 tsp (optional)
- Cumin seeds – 1 tsp
👨🍳 Cooking Steps
1. Fry the onions
- Heat oil/ghee
- Fry onions until golden brown
- Remove half for garnish
2. Cook the mutton
- In same pot, add whole spices
- Add ginger-garlic paste and sauté
- Add mutton + salt
- Cook until meat changes color
- Add yogurt and cook until oil separates
3. Make the broth
- Add 4–5 cups water
- Simmer until mutton becomes tender (30–45 min or pressure cook for faster result)
4. Add rice
- Drain soaked rice
- Add into mutton stock
- Adjust salt and water (rice should be just covered)
5. Dum (final steaming)
- Cook on medium until water reduces
- Lower heat, cover tightly
- Steam for 10–15 minutes
6. Finish
- Fluff gently
- Top with fried onions and green chilies
🍽️ Serving Tips
- Serve with raita, salad, or pickle
- Best enjoyed hot and freshly steamed
If you want, I can also give you:
- Restaurant-style Karachi/Peshawar version
- Pressure cooker quick method (30 minutes total)
- Or “no yogurt” simple home version
