Mutton Pulao Rice
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A fragrant South Asian pilau made with tender mutton, basmati rice, caramelized onions, and whole spices. The meat is simmered into a flavorful stock before the rice is cooked in the same seasoned broth.
- Time
- 1 hour 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 570 g
- 300 g
- 12 g
- 25 g
- 120 g
- 110 g
- 4 g
- 2 g
- 1 g
- 1 g
- 1 g
- 3 g
- 1 g
- 15 g
- 1.44 kg
- 4 g
Weights are estimates. Together, the ingredients weigh about 4.08 kg before cooking, which is about 680 g per serving.
Steps
Rinse the basmati rice under cool running water until the water is mostly clear. Soak it for 20–30 minutes, then drain thoroughly and set aside.
Heat the oil or ghee in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until deeply golden brown. Remove a portion of the browned onions for garnishing.
Add the cumin seeds, peppercorns, cloves, green cardamom, black cardamom, cinnamon, and bay leaves to the remaining onions. Fry for about 30 seconds, until the spices are fragrant.
Add the mutton pieces and sear them in the spiced oil for several minutes, turning occasionally, until the exterior is no longer pink and lightly browned.
Add the ginger and garlic. Cook for 1–2 minutes, stirring constantly, until aromatic and no raw garlic smell remains.
Add the whisked yogurt and green chilies. Stir well and cook until the yogurt is incorporated and the oil begins to separate from the masala.
Pour in the water and add salt. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer until the mutton is tender, about 45–60 minutes. Check occasionally and add a little water if necessary.
Taste the mutton stock and adjust the salt. Measure the liquid; there should be enough well-seasoned stock to cook the rice, adding water if needed according to the rice package's absorption ratio.
Add the drained rice to the simmering mutton stock. Stir once gently so the grains are evenly distributed, then bring the liquid back to a boil.
Cook uncovered over medium heat until most of the liquid has been absorbed and small steam holes appear across the surface of the rice.
Reduce the heat to its lowest setting. Cover the pot tightly and steam the pulao for 15–20 minutes, until the rice is tender and the mutton is fully cooked. Avoid stirring while it steams.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff the rice gently with a fork, taking care not to break the grains or shred the mutton.
Transfer the mutton pulao to a serving platter. Scatter the reserved fried onions and chopped cilantro over the top, and serve hot.
Notes
This reconstruction is based only on the dish title; no recipe quantities, transcript, or visible recipe text were provided. Rice-to-liquid ratios vary by basmati brand, so adjust the stock accordingly. Serve with raita, salad, or chutney.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 903
- Protein
- 39 g
- Carbs
- 84 g
- Fat
- 45 g
- Fiber
- 3 g
Where the calories come from
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