July 1, 2021

Mutton Pulao

The difference between a pulao and a Biryani is that the pulao has a bit more water content. In the Biryani the rice doesn’t stick together at all.

Mutton Pulao

Delicious Mutton Pulao
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 2 Cups Rice (Basmati works best for this)
  • 1/2 kg Mutton (Shoulder cut into small chunks)
  • 1 Cup Water (for mutton stock)
  • 2 Cups Water (adding to the left over stock)
  • 1 Bay Leaf
  • 4-5 Cloves
  • 2 sticks Cinnamon
  • 3-4 Cardmom
  • 1 tsp Zeera Powder
  • 2 tbsp Ghee
  • 1 tbsp Oil
  • 1/4 tsp Ginger Powder
  • 2 tsp Fennel (Saunf) Powder
  • 1 tsp Salt (for mutton)
  • 1/2 tsp for pulao

Equipment

  • Pressure Cooker

Method
 

  1. In a pressure  cooker  put the mutton, one cup water, 1 tsp salt, ginger powder, fennel seed powder, one stick cinnamon, 2 cloves  and pressure cook it for 5 minutes. 
  2. Once cool open and strain to separate the mutton pieces from the stock. 
  3. Heat oil and ghee in a pressure cooker add cinnamon, cloves, bay leaf and crushed green cardamoms, then add the washed rice. 
  4. Sauté for a minute and add the mutton pieces and fry till the rice changes color, it may take 3 to 4 minutes.
  5. Add water to the stock for a total of 2 cups. Add the liquid and ½ tsp salt and zeera powder. 
  6. Close the lid and cook for 10 minutes on reduced heat after the first whistle. Remove from the stove and allow it to cool.
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