Mutton Pulao Recipe Eid Special

Welcome to our Mutton Pulao recipe blog, perfect for adding a touch of traditional flavor to your Eid celebrations. This classic dish is a favorite for festive occasions, combining tender mutton and fragrant basmati rice cooked with aromatic spices. Follow our detailed recipe to create a delicious Mutton Pulao that will impress your guests and make your Eid meal memorable.

Ingredients

For the Mutton:

• 1 kg mutton (with bones)
• 1 large onion, finely sliced
• 4-5 cloves garlic, minced
• 1-inch piece ginger, minced
• 2-3 green chilies, slit
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch piece cinnamon stick
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 3-4 tablespoons oil or ghee
• 4 cups water

For the Rice:

• 3 cups basmati rice, soaked for 30 minutes and drained
• 2 large onions, thinly sliced and fried until golden brown (birista)
• 4-5 green cardamom pods
• 1 bay leaf
• 1-inch piece cinnamon stick
• 2-3 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cups mutton stock (from the cooked mutton)
• 1 cup water
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish
• 1-2 tablespoons lemon juice (optional)

Instructions

Preparing the Mutton:

1. Heat the Oil/Ghee: In a large pressure cooker or heavy-bottomed pot, heat the oil or ghee.
2. Sauté Whole Spices: Add bay leaf, cloves, cardamom pods, cinnamon stick, black peppercorns, and cumin seeds. Sauté until aromatic.
3. Cook Onions: Add finely sliced onion and cook until golden brown.
4. Add Aromatics: Add minced garlic, ginger, and green chilies. Sauté until the raw smell disappears.
5. Brown the Mutton: Add mutton pieces and cook on high heat until browned on all sides.
6. Spice It Up: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Cook the Mutton: Pour in 4 cups of water. If using a pressure cooker, cook for 20-25 minutes or until tender. If using a pot, cover and cook on low heat until tender (1-1.5 hours). Reserve the mutton stock.

Preparing the Rice:

1. Heat Oil/Ghee: In a large pot, heat oil or ghee.
2. Sauté Whole Spices: Add green cardamom pods, bay leaf, cinnamon stick, cloves, and cumin seeds. Sauté until aromatic.
3. Cook the Rice: Add soaked and drained basmati rice. Sauté gently for 2-3 minutes.
4. Add Stock: Pour in reserved mutton stock and 1 cup of water. Add salt to taste.
5. Cook Rice: Bring to a boil, then reduce heat, cover, and let it cook until the liquid is absorbed and the rice is tender (15-20 minutes).

Assembling the Pulao:

1. Fluff the Rice: Once the rice is cooked, gently fluff it with a fork.
2. Layer the Mutton: Layer cooked mutton over the rice, mixing gently.
3. Garnish: Top with golden fried onions (birista), chopped fresh coriander, and mint leaves. Drizzle with lemon juice if desired.
4. Final Cook: Cover and let it sit on low heat for 5-10 minutes for flavors to meld.

Serving:

• Serve the Mutton Pulao hot with raita, salad, and pickles on the side.

Tips for Perfect Mutton Pulao:

1. Use Quality Basmati Rice: The aroma and texture of basmati rice elevate the dish.
2. Fresh Spices: Fresh whole spices impart a rich, authentic flavor.
3. Tender Mutton: Ensure the mutton is cooked until tender for the best results.
4. Proper Layering: Layering the mutton and rice properly enhances the taste and presentation.

Enjoy this delicious and aromatic Mutton Pulao with your family and friends on Eid! This traditional recipe is perfect for celebrating special occasions with a touch of culinary delight.