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Mutton Kabuli Pulao

Updated: Oct 16, 2020

With the perfect blend of flavors, textures, and richness of the succulent mutton chunks, the sweet raisins, crunchy nuts, and the oh so tender carrots and rice, this Mutton Kabuli Pulao gets better with every morsel.


Mutton Preparation

1 ½ kg mutton

8-9 garlic cloves

1 ¼ tsp salt

6 cups of water

3 bay leaves

½ cup cooking oil

1 cup julienne-cut carrots

¼ cup raisins

¼ cup sliced almonds

Rice Preparation

2 small sliced onions

2 medium tomato

½ tsp salt

½ tsp garam masala

1 ½ tsp sugar

3 ½ cup stock + ½ cup water

3 ½ cup basmati rice


1. Add mutton in a large pot with water, garlic cloves, salt, and bay leaves

2. Cook until meat is tender for 45-50 minutes

3. Remove meat and reserve stock for later use

4. Drizzle cooking oil to a large pot and add carrot

5. Saute until fragrant then remove from heat

6. Add raisins and sliced almonds

7. Stir for a minute then remove from heat

8. Add tender meat and fry for 4-5 minutes on high heat

9. Remove meat from heat and add sliced onions

10. Saute until light brown

11. Add sliced tomato, salt, garam masala, sugar, and reserved stock with water

12. Add basmati rice and cook until rice absorbs liquid on medium-high heat

13. Add carrots, raisins, mutton pieces, and almonds

14. Cover pot with a lid over a towel and cook for another 15 minutes on low heat

15. Ready to Enjoy!

1 Comment

Jordan Khan
Jordan Khan
Feb 01, 2022

what level heat do you first cook the mutton on?

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