Mutton Pulao
Mutton pulao is a wholesome rice dish celebrated across various cultures. This classic South Asian rice dish is a blend of fragrant basmati rice, aromatic spices, and perfectly cooked mutton. It is also known as “gosht pulao” in some regions and is often prepared to mark special occasions such as weddings, festivals, and family gatherings. It´s a hearty and satisfying meal that brings people together.
The preparation of mutton pulao varies across different states and communities in India, each adding its unique touch to the recipe. However, the core elements remain consistent – tender pieces of mutton or goat meat, fragrant basmati rice, and an aromatic blend of spices. We blend yoghurt and spices to cook the mutton pieces, allowing them to tenderize and absorb the flavours before cooking them with the rice.
Which rice should I use?
Like many other rice-based dishes in South Asian cuisine, we often make this dish with long-grain Basmati rice. Its fragrant aroma, slender grains, and distinct flavour make Basmati rice an ideal companion for the spices and tender mutton in the pulao.
Pulao recipes prefer Basmati rice because it cooks up fluffy and separate, providing a light and airy texture to the dish. Its aromatic qualities also enhance the overall flavour of the mutton pulao, making it more aromatic and flavourful.
When preparing mutton pulao, it’s good to rinse the Basmati rice thoroughly before cooking to remove excess starch, which can cause the grains to stick together. Additionally, soaking the rice for about 30 minutes to an hour before cooking can help the grains cook evenly and result in a more tender and fluffy texture.
While Basmati rice is the traditional choice for mutton pulao, you can also use other varieties of long-grain rice if Basmati is not available. However, keep in mind that the flavour and texture of the dish may vary slightly depending on the type of rice used.
What should I serve with Mutton Pulao?
Mutton pulao pairs wonderfully with a variety of accompaniments that complement its rich flavours. Here are some options you can consider serving alongside:
Raita: A cooling yoghurt-based condiment, raita helps balance the spiciness of the pulao. You can make raita with chopped cucumbers, tomatoes, onions, and mint, seasoned with salt, cumin, and a dash of lemon juice.
Salad: A fresh salad with crisp lettuce, cucumbers, tomatoes, onions, and a squeeze of lemon juice makes a refreshing side dish.
Papad: Crispy, thin papads (poppadums) are a popular accompaniment to Indian meals. They add crunch and texture to the meal.
Lassi: A refreshing yoghurt-based drink like lassi, flavoured with mango, rose, or plain, can be a delightful beverage to serve alongside the meal.
However, Savouring mutton pulao on its own allows the rich flavours of the meat, rice, and spices to take centre stage. Let´s explore the simple yet delicious world of mutton pulao.
Mutton Pulao
Ingredients
1 cup = 250ml
- 1 ½ cups or 250 grams of basmati rice
- 500 g mutton cut into pieces
- 3 large onions thinly sliced
- 3 tbsp yoghurt/curd
- Cooking oil or ghee as needed
- 1 ½ tablespoon ginger-garlic paste
- Whole spices: 1 bay leaf 4-5 cloves, 4-5 green cardamom pods, 2-3 cinnamon sticks.
- 1 tsp coriander powder
- 1 tsp fennel powder
- 5 green chillies adjust to taste
- Juice of half a lemon
- Salt to taste
- Water as needed
- 2 tsp kewra water/rose water
- Fresh coriander and mint leaves
Instructions
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot or a pressure cooker add the mutton, whole spices (1 bay leaf, 2 cloves, 1 cardamom, 1-inch size cinnamon), 1 sliced onion, yoghurt/curd, salt, lemon juice, 3 crushed green chillies and a little chopped mint and coriander leaves cook until they release their aroma and cooked through.
- In a deep pot, heat ghee/oil, and add the whole spices (1 bay leaf, 2 cloves, 2 cardamoms, 1-inch size cinnamon), 2 sliced green chillies and the sliced onions. Cook until the onions turn translucent.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the coriander and fennel powder and saute until the raw smell disappears.
- Add the mutton pieces (reserving the water) and cook until all the water evaporates and the oil separates.
- Add the reserved water from the mutton and the extra water needed for the rice to cook. The ratio of rice to water is 1: 1.5. Add the salt and allow it to boil.
- Once boiled, add the soaked and drained basmati rice and 1 tbsp lemon juice to the pot. Gently mix well to combine the rice with the mutton and spices and bring the mixture to a boil.
- Reduce the heat to medium and cover the pot with a tight-fitting lid. After 5 minutes when there is little water left in the rice, add the chopped coriander, mint leaves, rose water and 2 teaspoons of ghee.
- Cover the pot, reduce the flame to low and it simmer until all the water is absorbed.
- Switch off the flame and let it rest for 10 minutes.
- Fluff the rice with a fork, and your mutton pulao is ready to be served!
- Garnish with fresh coriander and mint leaves.
- Enjoy your delicious homemade mutton pulao!
Notes
