Mutton Pulao Recipe – Aromatic, Juicy, and Easy to Make!
Aromatic mutton pulao served hot with raita and salad on the side

Not quite biryani, not just plain rice… but a heartwarming royal delight.

There’s something magical about a bowl of perfectly cooked Mutton Pulao. It’s fragrant, soft, juicy, and satisfying. The rice soaks up the meaty flavors. The whole spices hit the nose before the first bite even begins. Whether you’re craving comfort food or planning a feast, this dish will always impress.

In this guide, you’ll learn how to make an authentic yet simple Indian Mutton Pulao at home. No layering, no complicated techniques—just a straightforward, homestyle recipe full of flavor.

🕒 Preparation Time & Cooking Time

Task	Duration
Soaking rice	30 minutes
Cooking mutton (pressure)	20–25 minutes
Masala prep + rice cooking	25–30 minutes
Total time	~1 hour 15 mins

🛒 Ingredient List (Serves 4)

➤ For Cooking Mutton:

500g bone-in mutton (washed & cleaned)
½ teaspoon turmeric powder
¾ teaspoon salt (adjust to taste)
3 cups water

➤ For Rice & Masala:

2 cups basmati rice (aged, soaked for 30 mins)
2 large onions (thinly sliced)
2 green chilies (slit)
1 tablespoon ginger-garlic paste
½ cup curd/yogurt (whisked smooth)
½ teaspoon red chili powder
¼ teaspoon garam masala
2 tablespoons ghee
2 tablespoons oil

➤ Whole Spices:

1 bay leaf
1 black cardamom
3 green cardamoms
4 cloves
1-inch cinnamon stick
6–8 peppercorns
1 star anise
½ teaspoon cumin seeds

🌿 Ingredient Substitutes

Ingredient	Substitute
Ghee	Butter or oil (but ghee adds aroma)
Bone-in mutton	Boneless (less flavor though)
Green chilies	Red chili powder (for color only)
Curd/Yogurt	1 tsp lemon juice + 2 tbsp cream

🔥 Why You’ll Love This Mutton Pulao

It’s less oily than biryani but still full of flavor.
Uses minimum spices, letting the mutton shine.
Doesn’t need fancy dum cooking.
A complete one-pot meal.
Even leftovers taste amazing the next day!

👨‍🍳 Step-by-Step Recipe

✅ Step 1: Cook the Mutton

This step brings depth to the dish. We don’t want chewy meat—just soft, juicy bites.

Add the mutton to a pressure cooker.
Add salt, turmeric powder, and 3 cups of water.
Pressure cook for 4–5 whistles. Let pressure release naturally.
Strain and save the stock—it’s liquid gold. Set mutton aside.

Tip: Bone-in mutton gives more flavor than boneless. Don't skip the stock!

✅ Step 2: Make the Masala Base

This base holds all the flavor and aroma.

In a deep, thick-bottom pan, heat 2 tbsp oil + 2 tbsp ghee.
Add all the whole spices and let them crackle.
Toss in thinly sliced onions. Fry till golden brown.
Add green chilies and ginger-garlic paste. Cook till the raw smell fades.

Your kitchen will already start smelling like a restaurant now!

✅ Step 3: Add Cooked Mutton and Yogurt

Add the cooked mutton pieces to the pan.
Mix in red chili powder and garam masala.
Stir gently for 2–3 minutes to coat the mutton.
Now add whisked curd slowly while stirring.
Cook on low till oil starts separating.

Tip: Don’t add curd all at once. Stir constantly to avoid curdling.

✅ Step 4: Add Rice and Mutton Stock

This is where it comes together beautifully.

Add soaked and drained basmati rice into the pot.
Sauté lightly for 2–3 minutes so the rice soaks in flavors.
Pour in the reserved mutton stock—about 3.5 to 4 cups total liquid.
Add salt to taste and bring to a gentle boil.

✅ Step 5: Cover and Cook

Once it begins to boil, reduce the flame to low.
Cover tightly with a lid.
Cook for 15–20 minutes or until all the water is absorbed and rice is cooked.
Let it rest for 10 minutes before fluffing it up with a fork.

🥗 What to Serve with Mutton Pulao?

Side Dish	Why It Works
Onion raita	Adds freshness and cools the spice
Lemon wedges	Enhances the aroma and richness
Papad or salad	Crunchy contrast to soft pulao
Mint chutney	A spicy sidekick

🧠 Pro Tips from the Kitchen

Always soak your rice—it prevents breaking and gives fluffiness.
Don’t skip the ghee—it enhances aroma drastically.
For festive touch, top with fried cashews and raisins.
Cook in a thick bottom vessel so rice doesn’t burn.
Don’t over-stir the rice after cooking—it may break.

✅ Welcome back! we covered everything from ingredients to step-by-step cooking. Now, let’s go deeper into the delicious world of mutton pulao. If you follow these tips and ideas, your pulao will always turn out perfect—every single time.

Let’s dive in!

👨‍🍳 Expert Cooking Secrets

Want to make it taste like it came from a royal kitchen? Here are a few things chefs do:

1. Use Aged Basmati Rice

Old rice is drier and doesn’t break easily. It also absorbs flavor better than fresh rice.

2. Let the Meat Rest

After pressure cooking, let the mutton sit for 10 minutes. It stays tender and juicy.

3. Infuse Ghee at the End

Just before serving, drizzle 1 teaspoon of ghee over the pulao. Cover it and let it sit for 5 minutes. The aroma will be unbelievable!

4. Don’t Rush the Resting

After the rice is cooked, let it rest. This makes the grains firm and fluffy.

🌶️ Want to Add More Heat?

You can easily adjust spice levels in this dish. Try any of these:

Add 1 extra green chili for more kick.
Add ½ teaspoon black pepper powder in the masala.
Add a pinch of saffron soaked in warm milk for richness.

But don’t overdo it—pulao is meant to be fragrant, not fiery.

🌀 Regional Pulao Variations

Every Indian state has its own way of making pulao. Here are a few ideas:

🕌 Hyderabadi Touch

Add fried onions and a splash of rose water in the end. Garnish with mint and coriander.

🥥 South Indian Style

Use coconut milk instead of water for cooking the rice. Add curry leaves and black pepper.

🧅 Kashmiri Flavor

Add a little saffron and fried dry fruits. It’s milder in spice but rich in taste.

♨️ Storage & Reheating

Have leftovers? Great!
Mutton pulao actually tastes even better the next day. The rice absorbs the flavors overnight.

✅ To Store:

Let it cool completely.
Pack it in an airtight box.
Keep in the fridge for up to 2 days.

✅ To Reheat:

Sprinkle some water over it.
Reheat in a covered pan or microwave.
Do not overheat or the rice will dry out.

❓ Frequently Asked Questions

Q1. Can I use chicken instead of mutton?

Yes. Just reduce the cooking time. Chicken cooks faster than mutton.

Q2. Why does my rice become sticky?

You may have used too much water or didn’t soak the rice long enough. Always soak for at least 30 minutes.

Q3. Can I make this in a rice cooker?

Yes. Cook the mutton separately, prepare the masala, then mix everything and cook in the rice cooker.

Q4. What if I don’t have whole spices?

You can use ready-made pulao masala or garam masala. But whole spices give better flavor.

🧾 Nutritional Info (Approx. per serving)

Nutrient	Value
Calories	~450 kcal
Protein	25–28g
Carbs	50–55g
Fat	15–18g

This dish is filling and provides a good balance of carbs and protein. Pair with fresh salad or raita for a full meal.

🍽️ Final Thoughts

This mutton pulao recipe is not just a meal—it’s an experience.
The aroma of ghee, soft meat, and flavorful rice creates something unforgettable. It doesn’t need too many spices. It doesn’t take too much time. But it delivers satisfaction in every bite.

If you’re someone who finds biryani too heavy or complicated, this is the perfect alternative. It’s lighter, easier, but equally rich in taste.

Try this at home on a weekend, during festivals, or whenever you feel like treating your taste buds. Your family or guests will love it. And most importantly—you’ll love it too.

📜 History of Mutton Pulao

Did you know?
Mutton Pulao is one of the oldest rice and meat combinations in South Asia. The roots go back to Persia and Central Asia, where pulao (or pilaf) was cooked in royal kitchens. The dish made its way to India through trade and wars—and Indian cooks gave it a spicy twist.

Unlike biryani, pulao was made using the absorption method—where rice cooks in the meat stock itself. That’s why the flavor gets locked into every grain.

Over time, it became a common dish in Mughal kitchens, Nawabi homes, and even in village homes across North India. Today, it’s loved in both rural and urban kitchens, from roadside dhabas to fancy restaurants.

It’s not just food—it’s a story of simplicity, aroma, and tradition in every bite.

Did this recipe guide bring water to your mouth?
Let me know if you want a vegetarian pulao or mutton biryani next!