Mutton Pulao is a one pot dish, which is a delicacy in many households, especially during festivals. Unlike Biryani, which is prepared by layering rice and meat, Pulao is prepared by mixing rice and meat.
I prepare Mutton Pulao whenever I’m too lazy to prepare an elaborate meal. Combine it with some Raita and you’re good to go 🙂 You may use Basmati Rice or Seeraga Samba/Jeera Rice to prepare this Pulao. Also you may prepare pulao with any meat of your choice.
- 500 gms Lamb/Mutton pieces
- 200 gms Chopped onion
- 150 gms Chopped tomatoes
- 2-3 Green chilli
- 7-8 Garlic cloves
- 1" piece Ginger
- 2 tablespoons Chopped Mint leaves
- 2 tablespoons Chopped Coriander leaves
- 3/4 teaspoon Turmeric powder
- 2-1/2 teaspoons Coriander powder
- 1-1/2 teaspoons Chilli powder
- 1 teaspoon Garam masala powder
- to taste Salt
- 2 tablespoons Oil/Ghee
For the Rice
- 250 gms Basmati rice or Seeraga Samba Rice/Jeera Rice
- 1 Stone flower
- 3 Green cardamoms
- 2" stick Cinnamon
- 1 Bay leaf
- as required Salt
- Grind the ginger, garlic and green chilli to a coarse paste. Keep aside.
- Heat oil/Ghee in a pan.
- Add the ground paste and saute till raw smell goes.
- Add the chopped onion and mix well.
- Once the onion turn brown in colour, add the spice powders.
- Stir for a minute and add the chopped tomato.
- Cook till the tomatoes turn mushy and oil separates.
- Add the mutton pieces along with chopped coriander and mint leaves and salt. Mix well.
- Add 1/2 cup hot water and mix well.
- Cover and cook on low heat till the meat is cooked through. You may cook in pressure cooker as well.
- Take a vessel with water.
- Add the stone flower, cinnamon, bay leaf and salt into the water and boil.
- When it comes to a rolling boil, tip in the washed rice.
- Once the rice is cooked through, drain the rice.
- Heat a big kadai/pan.
- Tip in the rice, followed by the cooked mutton, along with gravy, if any.
- Mix well and cook for 5 minutes.
- Switch off heat.
- Transfer to a serving dish and serve hot with Raita.