| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 350 gms mutton/lamb chops
- 2 cups soaked rice
- 4 Black Cardamoms
- 1 tsp Peppercorns
- 4 whole red chillies
- 6 cloves
- 1- inch cinnamon stick roughly broken
- 4 tbsp ghee
- 1 cup onions finely sliced
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
- 1 tsp powdered allspice
- 2 cups Hot water
- 1 pinch Aof food colour
Ingredients
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Instructions
- 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.
Recipe Notes
Recipe Tip You can use saffron soaked in milk and avoid the food colour. Share your version of this recipe If you make mutton pulao at home, then let us know what special ingredients make yours a different one! Share your version of the recipe with us. 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.