How to cook Mutton Pulao (Recipe)
Mutton Pulao مٹن پلاؤ is very popular and tasty rice dish of Pakistan and if you are learning to cook Pakistani food then you should must learn this dish.
I have my own way of making this pulao but it is really really tasty according to people including my mom. 🙂
I am going to share a step by step guide so new learners can cook this pulao easily.
- Rice (Basmati) 2 Cups
- Mutton 300g
- Onion 2 medium thinly sliced
- Tomatoes 2 Big Chopped
- Green Chilies 2
- Cinnamon 1 small stick
- Green Cardamom 2
- Cumin Seeds 1 tsp
- Black Cardamom 1
- Cloves 3
- Black Pepper Corns 6-7
- Ground Garam Masala 1 tsp
- Salt 2 tsp or to taste
- Red Chilli Powder 1/2 tsp
- Dry Coriander Powder 2 tsp
- Garlic one whole head crushed
- Oil 1/4 cup
Wash and soak rice in tap water and keep aside.
Cut onion in thin slices, chop tomatoes and crush garlic using mortar and pestle. You can also use garlic paste but there is nothing better than freshly crushed garlic. It makes the taste of pulao just perfect.
Now as I always say that if you are a fan of mutton then use a pressure cooker otherwise it takes ages for mutton to get perfectly tender. If used with care, pressure cooker makes life really easy.
Put your mutton meat in pressure cooker along with one cinnamon stick, green cardamom, black cardamom, cloves and 1 tsp of salt. Add 3 cups of water and turn on the timer when whistle starts. In Islamabad I get meat from Qureshi Meat Shop and it takes exactly 23 minutes to get perfectly tender but meat can take any time between 17 to 25 minutes to get soft so you should be really sure about the meat that you are cooking. Otherwise you can open cooker carefully after 18 minutes and check.
Now take 1/4 cup oil in a separate pan and fry onion till it turns light brown. You should keep on stirring and flipping it constantly so each piece of onion gets evenly brown.
When onion changes color, half close the pan with a lid and carefully put 1/2 cup of water in it. The lid will keep you safe from the oil.
After that add chopped tomatoes and boiled meat in it. Keep the broth aside. We’ll use it later. Strain and remove whole garam masala from the broth if you want.
Now cover the lid and put it on low-medium heat so the tomatoes get soft.
When the water in tomatoes is almost dried, start frying it on medium flame and then add crushed garlic.
You should fry it for at least 5-7 minutes so it gets fully cooked and no smell of raw garlic is left.
After that add 2 tsp of coriander powder and fry some more. The oil should be completely separated from rest of the ingredients.
Now add 2 and a half cups of water (including the broth) in it and bring it to boil.
The simple rule is that if basmati rice is soaked for half or more than half of an hour then 1.25 cups of water should be used for every 1 cup of rice. As I am sharing recipe for 2 cups of rice, I will be using 2 and a half cups of water.
Now throw two whole green chilies in it for aroma, 1 tsp salt, red chilli powder, ground garam masala and cumin seeds.
When water comes to boil, drain your rice and put in the pot. Turn the stove to low-medium and place the lid like I have shared in the picture below.
Note the time, you should cook rice this way for exactly seven minutes.
After seven minutes remove the lid and stir the rice with a spoon but very gently.
Cover the pan with the lid and now it should be completely covered.
Some people use clothe or put something heavy on the lid. I never do that. I just turn the heat very low and make sure that the pan is completely covered with the lid.
Now cook the rice this way for exactly 18-20 minutes.
Yummy pulao is ready to serve. Serve it with raita and salad.