Mutton Pulao recipe

Mutton Pulao is a dish fairly common in North Indian, South Indian and Pakistani and Turkish cuisine that incorporates mutton into a rice pilaf. The rice used is almost invariably Basmati or a close variant.

Ingredients Of Mutton Pulao

  • 350 gm mutton/lamb – chops-pricked
  • 2 cups rice – washed and soaked
  • 4 black cardamoms
  • 1 tsp peppercorns
  • 4 whole red chillies
  • 6 cloves
  • 1 inch piece cinnamon-broken roughly
  • 4 tbsp ghee
  • 1 cup onions – sliced uniformly
  • 1 tsp salt
  • 1 tsp kashmiri chilli powder
  • 1 tsp all spice – powdered
  • 2 cups hot water – for the rice
  • Pinch of food colour

How to Make Mutton Pulao

  • 1.Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves.
  • 2.When they darken a bit, add the onions and cook till transparent.
  • 3.Add the meat, salt and chilli powder, all spice.
  • 4.Stir fry till meat is opaque and add two cups of water.
  • 5.Bring to a boil and lower the heat and cook covered till meat is tender.
  • 6.Strain the meat and keep aside.
  • 7.Measure the liquid and make up to three cups by adding hot water.
  • 8.Mix liquid, meat and rice together.
  • 9.Bring to a boil, lower the heat and cook covered for five minutes.
  • 10.Sprinkle the colour in a trail and continue to cook covered for seven minutes. Serve hot.

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