Mutton pulao or Mutton pilau or Mutton pilaf is a delicious and aromatic rice dish cooked with tender mutton, fragrant basmati rice, and a blend of traditional spices. This comforting meal is perfect for family dinners, festive occasions, or even a quick weeknight meal.
What Is Mutton Yakhni Pulao?
This Yakhni Mutton Pulao is a spiced rice dish from South Asia, where rice and Mutton (lamb/goat meat)) are simmered with whole spices, herbs, and aromatics. Mutton, beef and chicken pulao are popular rice dishes across Asia.
Mutton (lamb/goat meat)) pilau is less intense than biryani but just as satisfying, it offers a perfect balance of flavors. The origins of mutton pulao trace back to Persian and Central Asian cuisine.
It traveled through trade routes to the Indian subcontinent, where it gained cultural significance. Often served at weddings, festivals, and family gatherings, Lamb pulao has become a cherished dish throughout South Asia
Why This Recipe Is Always My Go-To Choice
- This recipe saves time and effort while delivering a flavorful meal.
- Minimal cleanup required, making it perfect for busy days or when you want to avoid extra dishes.
- Ideal for special occasions like family gatherings or celebrations, offering a rich, comforting taste.
- The meat is perfectly cooked, juicy, and flavorful, making each bite delicious.
- The basmati rice absorbs all the delicious flavors, making every grain aromatic and tasty
- Less intense than biryani, this pulao offers the perfect balance of spices, making it satisfying yet not overwhelming.
Table of Contents
Ingredients For One Pot Mutton pilau Recipe:
- Mutton (Bone-In Pieces): Using bone-in lamb pieces adds depth and richness to the dish as the bones release flavor during cooking. The meat remains juicy and tender, making the dish more flavorful overall.
- Yogurt: Yogurt acts as a natural tenderizer, ensuring the chicken remains soft and succulent. It also enhances the flavor, adding a subtle tanginess that balances the spices perfectly.
- Ginger-Garlic Paste: This aromatic blend forms the backbone of flavor, imparting a warm, earthy taste to the dish. It enhances the savory notes and complements the spices beautifully.
- Salt & Red Chili Powder: These essential seasonings provide the dish with its base flavor. The salt brings out the natural flavors of the ingredients, while the red chili powder adds heat and a touch of color.
- Basmati Rice: Known for its long grains and delicate aroma, basmati rice is perfect for this recipe. Soaking it beforehand ensures even cooking and prevents the grains from breaking, giving a fluffy and separate texture.
- Onions (Thinly Sliced): Caramelized onions add a natural sweetness and depth of flavor to the dish. They form a flavorful base when cooked slowly until golden brown.
- Green Chilies: These add a fresh, sharp heat that complements the other spices. Their intensity can be adjusted according to your preference.
- Whole Spices: A mix of bay leaf, cinnamon stick, cloves, cardamom pods, cumin seeds, nutmeg, mace and star anise infuse the dish with a complex, aromatic profile. These spices release their flavors when sautéed, enhancing the overall taste with warm, earthy, and slightly sweet notes.
How to Make Mutton Pilau/pulao (Step-by-Step)
Prepare the Rice:
Rinse basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 40 minutes, then drain and set aside.
Caramelize the Onions:
Heat oil or ghee in a large, deep pot over medium heat. Add sliced onions and cook, stirring occasionally, until they turn golden brown. Be patient, as this step adds a lot of flavors. separate some fried onions for garnish.
Add Whole Spices:
Toss in whole spices like bay leaves, cinnamon sticks, cumin seeds, cloves, green cardamom, and black peppercorns with onions. Sauté for about a minute, until the spices release their aroma.
Cook the Mutton (lamb/goat meat):
Add the lamb pieces to the pot and stir well. Cook until the meat changes color and is no longer pink, then add ginger-garlic paste and cook for another 30 seconds.
Add Spices:
Stir in, salt, green chilies, red chili powder, jaifal (nutmeg) and jawatri (mace) powder, coriander powder, and fennel seed powder. Mix everything together and let it cook for 1–2 minutes to combine the flavors.
Add Water:
Add the required amount of water to the meat mixture. Cover the pan and simmer for about 50-60 minutes with 7 cups of water or until the mutton (goat or lamb) is fully cooked, tender, and a rich stock has formed.
Note: To save time, complete the entire process in a pressure cooker. Add 5 cups of water and cook for 15-20 minutes. After the first whistle reduce the heat to medium to low and let it cook for the remaining time.
Note: Cooking time may vary depending on the cut and tenderness of the mutton.
Add yogurt and remaining spices:
After the mutton (goat or lamb) is fully cooked, tender, and a rich stock has formed, add whipped yogurt and garam masala powder to the mutton stock mixture. Simmer for approximately 2 minutes to combine the flavors.
Add Rice:
When 4 cups of stock remain in the pan, or in pressure cooker (if using) taste the stock and adjust the salt as needed. Add the soaked and drained rice to the mutton mixture and cook uncovered over high heat, allowing the rice to absorb the stock. Continue cooking until most of the water has evaporated and the surface of the rice appears dry.
Dum Cooking (Sealing and Steaming)
Cover the pan or pressure cooker (if using) For Dum Cooking reduce the heat to low. Cover the pan or pressure cooker (if using) with a tight-fitting lid, place a griddle (tava) under the pot to prevent burning. Let the pulao simmer for 10-12 minutes, allowing the rice to fully cook and absorb the flavors.
Rest and Fluff:
Turn off the heat and let the pulao rest for another 10 minutes without removing the lid. After resting, gently fluff the rice with a spatula.
Serve:
Transfer the pulao to a serving dish, garnish with fry onions and enjoy it hot with raita, salad, or your favorite side dishes.
Tips for the Best Pakistani Mutton Pulao:
Use Fresh and High-Quality Spices
Whole spices like bay leaves, cinnamon, and cardamom provide authentic flavor. Always ensure your spices are fresh to maximize their aroma and potency.
Pre-Soak the Rice
Soaking basmati rice for 30–40 minutes ensures the grains cook evenly, stay long and fluffy, and don’t clump together.
Caramelize Onions Perfectly
Golden brown onions add depth of flavor. Take your time to cook them evenly over medium heat, as burnt onions can ruin the taste.
Balance the Water Ratio
Use the correct water-to-rice ratio (typically 1:1.5 or 1:2 for basmati rice) to ensure the rice cooks perfectly without becoming mushy.
Simmer on Low Heat
After the initial boiling, reduce to low heat and cover the pot. This gentle simmering ensures tender meat and evenly cooked rice.
Rest Before Fluffing
Let the pulao rest for 10 minutes after cooking. This allows the steam to settle and ensures the rice doesn’t break when fluffing.
How to Store Leftover Lamb and rice Pilaf?
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Pack in portions and freeze for up to 3 months.
- Reheat: Use a microwave or stovetop with a splash of water.
Looking for more delicious and aromatic South Asian rice recipes?
FAQs
Can I use boneless mutton/lamb?
Bone-in mutton enhances the flavor of the dish, and chest and arm cuts are the best choices. The chest meat contains fat, which adds richness and depth to the taste, especially in rice dishes.
What type of rice is best for chicken pulao?
Long-grain basmati rice is ideal.
Is mutton pulao gluten-free?
Yes, if all ingredients used are gluten-free.
One Pot Mutton Yakhni Pulao | Lamb & Rice Pilaf
Description
Mutton Pulao is a fragrant rice dish with tender mutton cooked in rich, aromatic stock. Infused with whole spices, caramelized onions, and whipped yogurt, it’s a classic South Asian delicacy perfect for special occasions or family meals.
Ingredients
powdered spices:
Whole Spices:
Instructions
-
Rinse basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 40 minutes, then drain and set aside.
-
Heat oil or ghee in a large, deep pot over medium heat. Add sliced onions and cook, stirring occasionally, until they turn golden brown. Be patient, as this step adds a lot of flavors. Separate some fried onions for garnish
-
Toss in whole spices like bay leaves, cinnamon sticks, cloves, green cardamom, and black peppercorns. Sauté for about a minute, until the spices release their aroma.
-
Stir in, salt, green chilies, red chili powder, jaifal(nutmeg) and jawatri(mace) powder, coriander powder, and fennel seed powder. Mix everything together and let it cook for 1–2 minutes to combine the flavors.
-
Add the required amount of water to the meat mixture. Cover the pan and simmer for about 50-60 minutes with 7 cups of water or until the mutton (goat or lamb) is fully cooked, tender, and a rich stock has formed.
Note: To save time, complete the entire process in a pressure cooker. Add 5 cups of water and cook for 15-20 minutes. After the first whistle reduce the heat to medium to low and let it cook for the remaining time.
-
Now, add whipped yogurt and garam masala powder to the mutton stock mixture. Simmer for about 2 minutes.
-
When 4 cups of stock remain in the pan, taste the stock and adjust the salt as needed. Add the soaked and drained rice to the mutton mixture and cook uncovered over high heat, allowing the rice to absorb the stock. Continue cooking until most of the water has evaporated and the surface of the rice appears dry.
-
For Dum Cooking reduce the heat to low. Cover the pot with a tight-fitting lid, place a griddle (tava) under the pot to prevent burning. Let the pulao simmer for 10-12 minutes, allowing the rice to fully cook and absorb the flavors.
-
Turn off the heat and let the pulao rest for another 8-10 minutes without removing the lid. After resting, gently fluff the rice with a spatula.
-
Transfer the pulao to a serving dish, garnish with fry onions and enjoy it hot with raita, salad, or your favorite side dishes.
Servings 5
- Amount Per Serving
- Calories 797kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 4g20%
- Trans Fat 0.1g
- Cholesterol 70mg24%
- Sodium 1240mg52%
- Potassium 720mg21%
- Total Carbohydrate 85g29%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 37g74%
- Vitamin A 2341 IU
- Vitamin C 38 mg
- Calcium 104 mg
- Iron 5 mg
- Niacin 0.01 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- After cooking the mutton, ensure there are 4 cups of stock in the pan for cooking the rice. If the stock is less, add a little water. If it’s more, either evaporate the excess over high heat or remove the extra before adding the rice.
- Use high quality long grain basmati rice for best taste and fragrance.
- Adjust spices to your taste preference.
- Avoid over-stirring the rice to keep the grains intact.
