Mutton Pulao takes the traditional pulao to the next level. What makes this dish different, is that mutton is cooked with a blend of aromatic spices. The flavours are completely absorbed by the Basmati rice, making it a true delicacy to indulge in. The best part about this recipe is that it requires no exotic ingredients and can be made using whatever you have in your kitchen. Read on to know how.
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In a pan, heat ghee and add cardamoms, peppercorns, red chillies and cloves. Once the spices turn aromatic, add onions and cook until translucent.
Add mutton, salt, chilli powder and allspice powder. Stir fry until the mutton turns opaque and add two cups of water. After a boil, reduce the flame and cook covered until mutton is tender in texture and appears to be brownish. Strain the mutton pieces and keep aside.
Measure the strained gravy and add hot water to make it up to three cups. Add mutton and rice to the gravy and boil. Reduce the flame to low and cook covered for about 5 minutes. Stir in the colour, cover and continue to cook for another 7-8 minutes.
Garnish with chopped coriander and serve hot with raita.
You can use saffron soaked in milk and avoid the food colour.
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Frequently Asked Questions
For how long do I need to soak the rice?
If you're using Basmati rice, then soak it for half an hour before making the pulao.
Can I add potatoes to this pulao?
Yes. Add boiled potatoes and let it absorb the mutton pulao flavour for about 3-4 minutes before switching off the flame.