Lamb/Mutton Pulao


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.

Mutton Pulao

Mutton Pulao is a one pot meal, similar to Biryani.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 3 Servings


  • 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.

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