Mutton Pulao Recipe

Savor the Rich Flavors of Mutton Pulao – A Hearty One-Pot Delight
Looking for a comforting and aromatic rice dish? Try this authentic Mutton Pulao recipe, packed with tender mutton, fragrant basmati rice, and a blend of traditional spices. Perfect for family dinners or festive occasions, such as Eid or birthday parties, this one-pot meal brings warmth and taste to your table. Follow our step-by-step guide for a flavorful and satisfying culinary experience.

Mutton Pulao Recipe

Cucumber Raita Recipe: English – Urdu

Ingredients for yakhni:

1. Mutton – 1 kg
2. Salt – 1 tsp
3. Cumin seeds – 1 tsp
4. Dry coriander seeds – 1 tbsp
5. Fennel seeds – 1 tbsp
6. Cinnamon sticks – 2
7. Mace – 1/2 tsp
8. Black cardamoms – 2
9. Green cardamoms – 4
10. Cloves – 6
11. Black pepper – 1 tsp
12. Star anise – 1
13. Garlic bulb – 1
14. Onion – 1 sliced
15. Oil – 1 tbsp

Ingredients for Pulao:

Keto Roghni Naan

1. Oil – 1/3 cup
2. Onion – 2 sliced
3. Cinnamon sticks 2
4. Star anise 1
5. Black cardamoms 3
6. Clove 6
7. Green cardamoms 4
8. Mace 1/2 tsp
9. Ginger garlic paste – 1 tbsp
10. Tomato – 1 chopped
11. Green chilies – 6 to 7
12. Yogurt – 150 gm
13. Garam masala powder – 1 tsp
14. Black pepper powder – 1/2 tsp
15. Fresh cream – 2 tbsp
16. Fresh coriander

Method:

• In a pan, add mutton, salt, cumin seeds, coriander seeds, fennel seeds, Cinnamon sticks, mace, black cardamoms, green cardamoms, cloves, black pepper, star anise, water, whole garlic, sliced onions and oil.
• Cook until mutton is tender.
• Strain the yakhni stock and keep aside.
• Separate the mutton pieces and Garlic (squeeze it in the stock)
• Heat oil in a large pan, add sliced onions, and fry until golden brown. Remove from the oil.
• Add cinnamon sticks, star anise, black cardamoms, clove, green cardamoms and mace.
• Add mutton pieces and sauté for a few minutes.
• Add ginger garlic paste and fry well.
• Add fried onion, chopped tomatoes and green chilies, fry well.
• Add yogurt and fry well until oil separates.
• Pour strained stock, garam masala powder and black pepper, bring to boil.
• Add soaked rice and mix gently.
• Taste and adjust salt if needed.
• Add fresh cream, cover and cook until water is absorbed.
• Gently mix the rice, top with fresh coriander.
• Cover tightly and steam (dum cook) on low heat for 10-15 minutes.
• Remove from heat, wait for 10 minutes, after 10 minutes fluff gently, and serve hot with raita and chutney.