Mutton Pulao Recipe | Eid Special | Tasty Foods

Celebrate Eid with a delicious and aromatic Mutton Pulao! This recipe combines tender mutton with fragrant Basmati rice and a blend of spices for a truly festive dish. Follow the steps below to create this traditional favorite.

Ingredients

For marinating the mutton:

• 1 kg mutton (goat meat), cut into medium-sized pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste

For cooking the mutton:

• 3 tablespoons ghee (clarified butter) or oil
• 2 large onions, thinly sliced
• 2-3 green chilies, slit
• 1 large tomato, chopped
• 1 cup water

For the rice:

• 3 cups Basmati rice, soaked in water for 30 minutes and drained
• 6 cups water
• Salt to taste

Whole spices:

• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 4-5 cloves
• 2-inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns

Additional ingredients:

• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh coriander leaves, chopped
• 2 tablespoons lemon juice
• Saffron strands soaked in 2 tablespoons warm milk (optional)

Instructions

Marinate the mutton:

1. In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
2. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Cook the mutton:

1. Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
2. Add the thinly sliced onions and sauté until they turn golden brown.
3. Add the green chilies and sauté for another minute.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add the marinated mutton to the pot and cook on high heat for 5-7 minutes, stirring occasionally.
6. Add 1 cup of water, cover the pot, and let it cook on low heat until the mutton is tender. This may take around 45 minutes to 1 hour. Check occasionally and add more water if necessary to prevent burning.

Cook the rice:

1. In another large pot, bring 6 cups of water to a boil.
2. Add the soaked and drained Basmati rice along with salt and cook until the rice is 70-80% cooked. The grains should be soft on the outside but still slightly firm on the inside.
3. Drain the rice and set aside.

Assemble the pulao:

1. In the pot with the cooked mutton, add the whole spices (bay leaves, green cardamom, black cardamom, cloves, cinnamon stick, cumin seeds, and black peppercorns).
2. Layer the partially cooked rice over the mutton mixture evenly.
3. Sprinkle the chopped mint and coriander leaves, lemon juice, and saffron milk (if using) over the rice.
4. Cover the pot tightly with a lid and cook on low heat (dum) for about 20-25 minutes until the rice is fully cooked and has absorbed the flavors.

Serve:

1. Gently fluff the rice with a fork, mixing it with the mutton.
2. Serve hot, garnished with additional fresh coriander leaves and a side of raita or salad.

Enjoy your delicious Mutton Pulao with family and friends this Eid!