Indulge in Delicious Mutton Pulao Made at Home
Servings Prep Time
4people 25minutes
Cook Time
1hour
Servings Prep Time
4people 25minutes
Cook Time
1hour
Ingredients
Instructions
  1. In a pan, heat ghee and add cardamoms, peppercorns, red chillies and cloves. Once the spices turn aromatic, add onions and cook until translucent.
  2. 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.
  3. 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.
  4. 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.

Print Recipe
Indulge in Delicious Mutton Pulao Made at Home
Mutton Pulao Recipe
Course Main Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 1 hour
Servings
people
Ingredients
Mutton Pulao Recipe
Instructions
  1. In a pan, heat ghee and add cardamoms, peppercorns, red chillies and cloves. Once the spices turn aromatic, add onions and cook until translucent.
  2. 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.
  3. 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.
  4. 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.