There are a million and one ways to make mutton pulao, but today, we’re focusing on the OG – the mutton yakhni pulao recipe.

Here’s the thing: there’s a reason why the best mutton pulao recipe searches are trending online. This dish is a crowd-pleaser!

But before we dive into the recipe, let’s take a quick detour to flavourtown. We’re talking about the regional variations of mutton pulao. Hyderabad throws in its hat with the Hyderabadi mutton pulao recipe, a fiery rendition that leaves you reaching for the raita. Kashmir whispers its secrets in the Kashmiri mutton pulao and Kashmiri mutton yakhni pulao recipe, where saffron and yoghourt add a touch of elegance. And then there’s the legendary Hanumanthu mutton pulao, a Karnataka special known for its unique blend of spices.

Ingredients

• 350g FreshToHome mutton/lamb – chops-pricked
• 2 cups rice – washed and soaked
• 4 black cardamoms
• 1 tsp peppercorns
• 4 whole red chillies
• 6 cloves
• 1 inch piece cinnamon, broken roughly
• 4 tbsp ghee
• 1 cup onions – sliced uniformly
• 1 tsp salt
• 1 tsp Kashmiri chilli powder
• 1 tsp all spice – powdered
• 2 cups hot water – for the rice
• Pinch of food colour

Preparation

1.
Gather Ingredients
Begin by gathering all the necessary ingredients for the Mutton Pulao. Ensure that the mutton chops are pricked with a fork to allow the spices to penetrate deeply, enhancing the flavour. Wash and soak the rice in water for about 30 minutes, then drain it.

2.
Slice the Onions
Uniformly slice the onions. This will help them cook evenly and contribute to the texture and flavour of the pulao.

Cooking the Meat

1.
Heat the Ghee
In a large, heavy-bottomed pan, heat the ghee over medium heat. Ghee imparts a rich and nutty flavour to the pulao, making it an essential fat for this dish.

2.
Add Whole Spices
Once the ghee is hot, add the black cardamoms, peppercorns, whole red chillies, cloves, and cinnamon. Sauté the spices until they begin to darken slightly and release their aroma. This usually takes about 1-2 minutes.

3.
Cook the Onions
Add the sliced onions to the pan. Cook them, stirring frequently, until they turn transparent and start to caramelize. This should take around 5-7 minutes. The caramelized onions add sweetness and depth to the dish.

Incorporate the Meat

1.
Add the Mutton
Add the pricked mutton chops to the pan. Stir in the salt, Kashmiri chilli powder, and all spice powder. Stir-fry the meat until it turns opaque, which will take about 5-6 minutes. This initial searing helps lock in the juices and flavours.

2.
Add Water and Simmer
Pour in 2 cups of hot water. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer until the meat becomes tender. This should take approximately 45 minutes to 1 hour, depending on the quality and cut of the meat.

Prepare the Rice

1.
Strain and Measure
Once the meat is tender, strain it from the liquid and set it aside. Measure the remaining liquid in the pan. You should have about 3 cups of liquid. If not, add enough hot water to make up the difference.

2.
Mix Rice, Liquid, and Meat
Add the measured liquid, the strained meat, and the soaked rice to the same pan. Stir gently to combine all the ingredients.

Cooking the Pulao

1.
Initial Boil
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low.

2.
Cover and Cook
Cover the pan with a tight-fitting lid and cook the rice for about 5 minutes. This initial cooking phase helps the rice absorb the flavours from the meat and spices.

3.
Add Food Colour
After 5 minutes, sprinkle a pinch of food colour over the rice in a trail. This will create a beautiful, festive appearance with streaks of colour throughout the pulao. Do not stir the rice after adding the colour.

4.
Final Cooking
Continue to cook the pulao covered on low heat for an additional 7 minutes. During this time, the rice will cook completely, and the flavours will meld together perfectly.

Serving

1.
Rest and Serve
Once the rice is fully cooked, turn off the heat and let the pulao rest for about 5 minutes before serving. This resting period allows the steam to settle, making the rice fluffier.

2.
Fluff the Rice
Gently fluff the rice with a fork to mix the colour evenly without breaking the grains.

3.
Garnish and Serve Hot
Transfer the Mutton Pulao to a serving platter. Garnish with fried onions, fresh coriander, or mint leaves if desired. Serve hot with a side of raita, salad, or pickles.

 

SUBMITTED BY:
Deva Darshan
FreshToHome Customer, Since 2022
Fish Lover & Home Chef