Mughlai Pulao | How to make Mughlai Pulao

By Fatema Talwala  |  2nd Mar 2016  |  
5 from 1 review Rate It!
  • Mughlai Pulao , How to make Mughlai Pulao
Mughlai Pulao by Fatema Talwala
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About Mughlai Pulao Recipe

This delicious recipe has been inspired by my mom.

Mughlai Pulao is one dish which makes its accompaniments tastier. With the right mix of flavours, Mughlai Pulao has always been everyone's favourite. This recipe by Fatema Talwala is the perfect one to try at home for your family. The Mughlai Pulao recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mughlai Pulao is 30 minutes and the time taken for cooking is 40 minutes. This is recipe of Mughlai Pulao is perfect to serve 4 people. Mughlai Pulao is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mughlai Pulao . So do try it next time and share your experience of cooking Mughlai Pulao by commenting on this page below!

Mughlai Pulao

Ingredients to make Mughlai Pulao

  • 600 grams mutton
  • 300 grams rice
  • 2 teaspoon ginger-garlic paste
  • salt to taste
  • 3 teaspoon dhania powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 tsp whole garam masala
  • 2 sliced onions
  • 2 large sized tomatoes, peeled and finely chopped
  • 1 teaspoon cumin seeds
  • oil as required
  • Ghee to make the rice
  • 1/4 cup green peas
  • 1 finely chopped onion
  • 2 potatoes cut in small pieces
  • Finely chopped spring onions 1 cup
  • Chopped coriander
  • Birista of 2 onions
  • Ghee to make the rice
  • Hot ghee to pour on top
  • 2 tablespoons tomato sauce
  • 1 teaspoon kashmiri chilli powder

How to make Mughlai Pulao

  1. Make a marinade for the mutton with 1 teaspoon ginger-garlic paste, salt, 1 teaspoon dhania powder, red chilli powder, kashmiri chilli powder for 30 minutes.
  2. Now in a pressure cooker take some oil, splutter the shah jeera and add the sliced onions. Cook till they turn translucent.
  3. Then add 1 teaspoon ginger-garlic paste and cook till it turns brown in colour. Now add the mutton and simmer for 3 minutes.
  4. Next, add tomatoes, 1 teaspoon dhania powider and keep stirring it well for 5 minutes.
  5. Add 1 cup of warm water and bring it to boil, then cover it and pressure cook till the mutton gets tender.
  6. Once the cooker cools down, open the lid, add the tomato sauce with a little water and let the mutton cook on a slow flame for 10 minutes. Then add some finely chopped coriander and your gravy is ready.
  7. Soak the rice for 15 minutes.
  8. In a vessel take some pure ghee, splutter in cumin seeds and add one sliced onion, saute till it turns translucent.
  9. Now add the potatoes, green peas, spring onions and some salt. Keep stirring for 2 minutes.
  10. Add the soaked rice and mix it well. Keep stirring for 3 to 4 minutes, then add some warm water with a few drops of lemon. Cover and cook till the rice is done.
  11. Take a bowl, make a layer of rice, then add mutton gravy on top. Add some birista, some chopped coriander and pour a little hot ghee on top. Enjoy the Mutton Moghlai Pulao!

Reviews for Mughlai Pulao (1)

Akarshita prasad2 years ago

lovely recipe, can I use chicken?