Mutton Pulao (مٹن پلاؤ)

Mutton Pulao is a flavorful rice dish featuring tender pieces of mutton cooked with aromatic spices and basmati rice. The mutton is marinated to enhance its depth of flavor. The dish is further enlivened by garnishes of fried onions, fresh mint, and coriander. A beloved part of South Asian cuisine, Mutton Pulao offers a rich taste experience and comforting qualities. This dish is suitable for both everyday meals and special occasions, providing a satisfying combination of textures and tastes. Its inviting aroma and robust flavors create a memorable culinary experience.

Ingredients

• 500 g mutton, bone-in pieces
• 2 cups basmati rice, soaked for 30 minutes
• 3 onions, thinly sliced
• 1/2 cup yogurt
• 2 Tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 4 green cardamom pods
• 6 cloves
• 2 bay leaves
• 1 inch cinnamon stick
• 1 tsp turmeric powder
• 1 tsp red chili powder
• fresh mint leaves, for garnish
• fresh coriander leaves, for garnish

Instructions

1. Marinate the mutton with yogurt, ginger-garlic paste, and salt for at least 2 hours in the refrigerator to tenderize and flavor.
2. Heat 2 tablespoons of oil in a large pot over medium heat, then add cumin seeds, cardamom pods, cloves, bay leaves, and the cinnamon stick. Sauté for 1–2 minutes until fragrant.
3. Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.
4. Add the marinated mutton to the pot and cook until the meat is browned on all sides, about 8–10 minutes.
5. Stir in the turmeric powder and red chili powder, ensuring the spices coat the meat evenly.
6. Drain the soaked basmati rice and gently fold it into the pot with the mutton until well combined.
7. Pour in enough water to cover the rice and mutton mixture by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes until the rice is tender and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for another 10 minutes for the flavors to meld.
9. Garnish with fried onions, mint leaves, and coriander leaves before serving. Adjust garnishes to taste.
10. Serve hot, optionally with raita or a fresh salad.

Keywords: Dinner, Spices, Fragrant

Spice Rack: Cumin, Turmeric, Cardamom, Cloves, Cinnamon

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