MUTTON PULAO

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Mutton pulao is a fragrant one-pot rice dish made by cooking tender pieces of mutton with basmati rice, whole spices, herbs and aromatics like onion, ginger, garlic and green chillies. Unlike biryani, where rice and meat are often layered separately, pulao is usually cooked together so the rice absorbs the rich meat stock and spices evenly.

Mutton pulao has mild to moderate spice level, which is more comforting and has a less intense taste compared to the spicy biryani. This dish is popular for its aromatic rice infused with whole spices, and mutton along with the stock. It is popular across India, Pakistan and parts of the Middle East, with regional variations. It is commonly served with RAITA, SALNA, onion salad or any spicy curry.

ABOUT THE RECIPE:

Traditionally, for this recipe, mutton is slow-cooked in a cooking pot, along with other spices. But, I’ve made this recipe using a pressure cooker. Using a pressure cooker saves a lot of time and energy, and is much more convenient compared to the traditional method.

I’ve pressure cooked the mutton for 7~8 whistles, along with salt and ginger garlic paste, and then added to the recipe. Using a pressure cooker, won’t really alter the taste and flavor of the recipe.

The ratio of rice and the meat used should be of equal proportion. I’ve used 500 grams of rice and 500 grams of mutton (with bone) for this recipe. Mutton pulao with this specific quantity of ingredients can be made using a 5 litre pressure cooker.

INGREDIENTS FOR MUTTON PULAO:

• BASMATI RICE – 500 GMS (2 CUPS)
• MUTTON (WITH BONE) – 500 GMS
• ONION (MEDIUM SIZE/THINLY SLICED) – 2 NOS.
• MINT LEAVES – 1/2 CUP
• CORIANDER LEAVES – 1/2 CUP
• GREEN CHILLIES (SLIT) – 2 NOS.
• GINGER GARLIC PASTE – 1 TBSP + 1/2 TBSP
• GARAM MASALA – 1/2 TSP
• LEMON JUICE – 1 TSP
• CURD – 1/4 CUP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• GHEE – 1 TBSP
• WHOLE GARAM MASALA

• CINNAMON – 2 INCH
• CLOVES – 5 NOS.
• CARDAMOM – 5 NOS.
• STAR ANISE – 1 NO.
• BAY LEAF – 2 NOS.

HOW TO MAKE MUTTON PULAO:

• Clean and wash the mutton thoroughly with water, and add it to the pressure cooker.

• Add 1/2 tbsp of ginger garlic paste, required salt and 1 cup of water to the pressure cooker.

• Mix everything well, cover it and pressure cook it for 7~8 whistles, or depending on the quality of meat.

• After 7~8 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Either transfer the contents to a bowl and use the same pressure cooker, or use a separate pressure cooker to make this recipe.
• Wash and soak 2 cups of basmati rice in water for about 30 minutes.

• To make mutton pulao, heat a pressure cooker, and add 2 tbsp of oil and 1 tbsp of ghee to it.

• Once the ghee melts, add the whole garam masala to it. Saute it until they start to fry.

• Once they start to fry, add the sliced onions to it. Saute them until the onions turn light golden brown in color.

• Also, add the salt to it. Adding salt helps the onions to cook faster.

• Once the onions turn translucent, add the slit green chillies to it, and mix it well. Let it cook along with the onions.

• Once the onions turn light golden brown in color, add 1 tbsp of ginger garlic paste to it.

• Saute it for a minute, and add the mint leaves, coriander leaves and 1/4 cup of curd to it. I’ve reserved a tablespoon of mint leaves and coriander leaves for garnishing.

• Mix them well. The mint leaves and coriander leaves added shrinks and will turn mushy.

• At this stage, turn the flame to medium-low, and add 1/2 teaspoon of garam masala to it.

• Mix everything well, and let it cook on medium-low. After about 1 minute, the oil will start to seperate.

• At this stage, filter the stock and add just the mutton pieces to it. Do not throw away the stock.

• Measure the stock and add it to the pressure cooker. To 1 cup of rice add 1.5 cups of stock/water. For 2 cups of rice, add 3 cups of stock. The stock can be replaced with water, if the quantity of the stock is less.

• Mix it well. Turn the flame to medium-high, and let it come to boil.

• Once it starts to boil, turn the flame to medium-low. Drain the water and add the rice to the pressure cooker.

• Also, add the lemon juice and mix it gently without breaking the rice.

• Garnish it with mint leaves and cover it. Turn the flame to medium-high and pressure cook it for 1 whistle.

• After 1 whistle, turn off the flame. Once the pressure is released completely, open the lid.

• Gently mix it without breaking the rice. Garnish it with coriander leaves, and serve it hot.

YUMMY AND DELICIOUS MUTTON PULAO IS READY.

SERVE IT WITH ONION RAITA, SALNA OR ANY SPICY CURRY.

I HAD MUTTON PULAO WITH MADURAI MUTTAI MASS.

VARIATIONS:

• Adding green chillies is optional. It can be avoided to reduce the spiciness of the recipe.
• Boneless mutton pieces can also used for this recipe.
• Whole garam masala added gives the essential flavour for this recipe. The 1/2 teaspoon of garam masala added is for the extra flavor. Which is completely optional.
• Seeraga samba rice can also be used instead of basmati rice.

PRO TIPS:

• Pressure cook the mutton for 7~8 whistles. Sometimes the meat might be hard and needs extra time to cook. Open the pressure cooker and check for the tenderness of the meat. It should be soft and tender. If it is still hard, pressure cook it for another 4~5 whistles.
• Sautéing the onions until light golden brown in color enhances the flavor of the recipe.
• Add just 1/2 teaspoon of garam masala to it. Adding a lot of garam masala might spoil the taste of the recipe.
• Soak the basmati rice for at least 30 minutes.
• Use good quality basmati rice. The taste and flavor of the recipe mainly depends on the quality of the basmati rice used.
• After adding the rice, pressure cook it for just 1 whistle. Cooking it for more a long time might make the rice to turn mushy.
• Always open the lid only after the pressure is released completely.
• To 1 cup of rice, add 1.5 cups of water. To make pulao in large quantity using a pressure cooker, especially for more than 1 kg of rice, reduce the quantity of water to 1.25 cups per 1 cup of rice.
• This recipe with the specified quantity of ingredients can be made only in a 4 litre, 5 litre or 6 litre pressure cooker. Pressure cooker with lesser or higher quantity cannot be used for this measurements.