Mutton Pulao


This popular dish is found most commonly in North Indian, South Indian, Pakistani, and Turkish cuisine. A meat of choice is cooked with basmati or selarice to make a pulao. Pulao is served fondly at weddings, family events, lunches, or dinners, along with shami kebabs,raita,and salad.

  • Easy
  • 6 person(s)
  • 40 Min


    • Mutton meat1 KG
    • Water1 liter
    • Cardamom4-5
    • Peppercorn½ teaspoon
    • Black cardamom1 – 2
    • Fennel seeds½ teaspoon
    • Coriander seeds½ teaspoon
    • Cumin seeds½ teaspoon
    • Garlic cloves2 – 3
    • Mace nutmeg powder½ teaspoon
    • Saltto taste
    • Oil4–5 tablespoons
    • Onion, sliced1 – 2
    • Star anise1 – 2
    • Cloves½ teaspoon
    • Ginger garlic paste1 teaspoon
    • Lemon juice1 teaspoon
    • Green chilies, chopped1 – 2
    • Green chilies small, chopped1 – 2
    • Garam masala1 teaspoon
    • Ground coriander1 teaspoon
    • Ground Cumin1 teaspoon
    • Water¼ cup
    • Saltto taste
    • Oil1–2 tablespoons
    • Rice, half boiled½ Kg
    • Fried onions2 – 3


  • For stock: In a medium-sized pot, add mutton, water, cardamom, peppercorn, black cardamom, fennel seeds, coriander seeds, cumin seeds, garlic cloves, mace nutmeg powder, and salt. Stir.
  • Bring to a boil, cover the lid, and slow cook for 10 – 15 minutes until the meat is tender. Strain and save the cooked meat and stock for later use.
  • For meat: Heat oil in a pot and sauté sliced onions until soft.
  • Add star anise cloves and fry until brown.
  • Add the cooked meat, ginger garlic paste, green chilies, lemon juice, chopped green chilies, small green chilies, garam masala, coriander powder, and cumin powder. Stir.
  • Add a little bit of water, salt if needed, and mix. Keep it aside.
  • For assembling: In a large pot, add oil, a layer of rice, mutton stock, cooked meat, and fried onions, and repeat the layers.
  • Add green chilies, cover with a cloth, cover the lid, and simmer for 10 – 15 minutes.
  • Enjoy! Please give us your feedback in the comments below.
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