Mutton Pulao is often a grand display of culinary art, showcasing layers of meticulously spiced meat and rice. Our version simplifies this classic dish without compromising on its soulful essence. Here, tender mutton pieces, richly marinated in a blend of traditional spices, come together with fragrant basmati rice in a single pot. The beauty of this dish lies in its straightforward approach, letting each ingredient shine while harmoniously melding flavors.
In our rendition of Mutton Pulao, the spotlight shines brightest on the mutton, an ingredient whose quality is paramount. Selecting high-grade mutton is essential, as it brings a depth of flavor and tenderness that forms the soul of the dish. Marinated in an array of traditional spices, the mutton pieces not only infuse the dish with robust flavors but also ensure each bite is succulently rich.
While the basmati rice plays a supporting role, it's no less important. The rice, with its fragrant aroma and slender grains, gracefully absorbs the spicy juices released by the mutton, creating a harmonious blend of textures and flavors. This delicate balance between the premium mutton and the aromatic basmati rice elevates our One Pot Mutton Pulao from a simple meal to a memorable dining experience.
Our One Pot Mutton Pulao is more than just a recipe; it's a homage to the time-honored way of cooking, a testament to the idea that sometimes, the simplest methods yield the most remarkable results.
Mutton pieces: 680g
Salt: 1 tsp + ¼ tsp (for taste adjustment)
Lime juice: 1 tsp
Black pepper: ½ tsp
Paprika or Kashmiri red chili powder: 1 tsp + 1 tsp
Turmeric powder: ¼ tsp + ¼ tsp
Ginger paste: 1 tsp + 1 tsp
Garlic paste: 1½ tsp + 1 tsp
Cooking oil: 1 tsp + 2½ tbsp
Unsalted butter: 1½ tsp
Cumin seeds: 1 tsp
Green cardamom (bruised): 3
Black cardamom (bruised): 2
Cinnamon sticks (small): 3
Bay leaves: 2
Onion (thinly sliced): 1¼ cups
Tomato (chopped): ½ cup
Green chilies (slit): 3 + 4 (whole)
Mace blade: 1
Water: 2 cups + 3½ cups
Yogurt: ¼ cup
Sugar: ½ tsp
Coriander powder: 1½ tsp
Roasted cumin powder: 1 tsp
Garam masala: 1 tsp
Basmati rice (soaked for 30 min): 2 cups
Chopped coriander leaves: 2 tbsp
Mint leaves: 8-10
Cardamom powder: ¼ tsp
Fried onions (Beresta): 2 tbsp
Ghee: 1 tsp
Marinate Mutton: Combine mutton with 1 tsp salt, lime juice, ½ tsp pepper, 1 tsp paprika, ¼ tsp turmeric, 1 tsp ginger paste, 1½ tsp garlic paste, and 1 tsp oil. Set aside.
Prepare Spices: In a pot, heat 2½ tbsp oil and 1½ tsp butter. Add cumin seeds, green and black cardamom, cinnamon, and fry for 30-40 seconds. Add bay leaves, onions, and a pinch of salt, sautéing until light brown. Stir in 1 tsp each of ginger and garlic paste.
Cook Tomatoes & Spices: Add chopped tomato, 1 tsp Kashmiri red chili, ¼ tsp turmeric, ¼ tsp salt, and 3 slit green chilies. Mix well.
Cook Mutton: Add marinated mutton, sear on high heat for 2 minutes, then cover and sweat for 2 minutes on medium heat. Add mace blade and sauté for 6 minutes on medium-high heat.
Simmer Mutton: After mutton releases oil, add 2 cups water, yogurt, and ½ tsp sugar. Bring to a boil, add ½ tsp salt, cover, and simmer for 40-50 minutes until tender.
Add Spices & Rice: Add 3½ cups hot water, coriander powder, roasted cumin, and garam masala. Cook for 6 minutes. Remove visible garam masala, adjust seasoning, then add soaked rice, coriander, mint leaves, 4 whole green chilies, and ¼ tsp cardamom powder.
Final Cooking: Bring to a boil, then cover and cook on low heat for 15 minutes.
Garnish & Rest: Top with fried onions and 1 tsp ghee. Fluff the rice, cover, and rest for 10 minutes off the heat.
Nutritional Information (Per Serving):
Calories: Approximately 500-600 kcal
Protein: High (thanks to mutton)
Carbohydrates: Moderate (primarily from rice)
Fats: Moderate (healthy fats from ghee and oil)
Fiber: Low to Medium (from spices and herbs)