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Mutton Pulao Recipe

Feb-02-2018
Mithra cse
20 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Mutton Pulao Recipe RECIPE

Mutton Pulao is a perfect dish for celebrating any occasion. Here is the recipe to prepare this awesome dish on HungryForever.com.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Tamil Nadu
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. 500 gms mutton/meat pieces, cleaned and washed well
  2. 2 tbsp Oil
  3. 3 medium size onions finely sliced
  4. 2-3 slit green chillies
  5. 1 tbsp ginger garlic paste
  6. Salt to taste
  7. 2 tsp red chilli powder
  8. ¼ tsp Turmeric powder
  9. 1 tsp black pepper powder
  10. 1 tsp black pepper powder
  11. ½ tsp Garam masala powder
  12. 1 cup beaten yogurt
  13. 1 tsp coriander seeds powder
  14. ½ tsp cumin seeds powder
  15. For The Pulao: 3 cups Basmati rice
  16. 1 tbsp Oil
  17. 1 medium onion sliced
  18. 1 tsp ginger garlic paste
  19. 1 small cinnamon stick
  20. 2 bay leaves
  21. 2 cardamoms
  22. 2 Cloves
  23. ½ tsp caraway seeds
  24. 1 tbsp chopped coriander leaves
  25. 1 tbsp chopped mint leaves
  26. 2 slit green chillies
  27. 2 tbsp beaten yogurt
  28. 6 cups Water
  29. Salt to taste

Instructions

  1. For The Mutton Curry: Firstly, in a pressure cooker, add oil and heat it. Add the sliced onions and saute till translucent.
  2. Add vertically slit green chillies and stir well. Add ginger garlic paste and saute for few minutes. Add mutton pieces.
  3. Add rest of the spices, salt. Cook with a lid on with intermittent stirring. Pressure cook until the mutton is done.
  4. For the pulao, wash the basmati rice and soak for few minutes. Heat a pan with some oil, add the whole spices. Then add onion and dry until golden brown.
  5. While the onion is cooking, boil the basmati rice with little oil, water, salt. Cook until half done and strain. Now to the kadhai, add the mutton pieces. Add yoghurt and mix well. Cook for few minutes.
  6. Now spread the rice over the pieces, sprinkle mint & coriander leaves, slit green chillies, gravy from the pulao. Cover the kadhai, and cook this on a low flame for 30 minutes. Once done, let it rest and serve hot.

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BetterButter Editorial
Feb-07-2018
BetterButter Editorial   Feb-07-2018

Hi Mithra, your image of this recipe has been removed since it was plagiarised. We have a strict policy against plagiarism. Please refrain from uploading images from the Internet. Please upload an original picture at the earliest. Your recipe is currently hidden, once you have posted an original image for the recipe email us at chefs@betterbutter.in so we may display for public viewing.

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