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Mutton Pulao Recipe

A sub-continent delicacy, mutton pulao or yakhni pulao is a delicate pilaf that has been prepared in a gently flavored mutton broth.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Course Main Course
Cuisine Afghan, Indian, Pakistani Cuisine
Servings 6 people

Equipment

  • Heavy bottom pot

Ingredients
  

  • 3 pounds (~ 1 ½ kilogram) mutton washed, trimmed, and cut in small pieces
  • 4 medium-sized yellow or red onions thinly sliced in half rings
  • 2 black cardamom
  • 4 cloves
  • 2- inch cinnamon stick
  • 1 tablespoon cumin seeds
  • 2 tablespoons crushed garlic
  • 2 tablespoons salt or to taste
  • cup neutral oil canola/sunflower/vegetable
  • 3 cups basmati rice washed in several changes of water and preferably soaked overnight

Instructions
 

  • Add meat in a large pot of salted water (I add 1 tablespoon of salt at this stage) with black cardamom, cloves, cinnamon stick, cumin seeds, 2 sliced onions, and 1 tablespoon of crushed garlic. Bring to boil, cover pot and simmer on low heat until mutton is tender, about 1 ½ to 2 hours.
  • Once the meat is tenderized, remove the meat with a slotted spoon, and set aside.
  • Strain the bone broth, and set aside.
  • In a large pot, heat oil. Once the oil begins to shimmer, add the remaining sliced onion, and fry for about 15 minutes on medium-low heat or until a deep golden brown.
  • Add crushed garlic, and fry for roughly 30 seconds or until fragrant.
  • Add the mutton, salt, and fry for 8-10 minutes on medium-high heat.
  • Add 6 cups of the strained mutton broth to the pot. Check for salt, and bring to a boil. You can put the leftover of the broth in airtight containers, and freeze for later use.
  • Add rice, and let the water boil out, about 10 minutes.
  • Once the water boils out, wrap lid with a clean kitchen towel and place it securely on the pot. Let rice steam on very low heat for 10 minutes.
  • Place pulao on serving platter and fluff with a fork.
Keyword rice