While I am well aware of the existence of many versions of Pulao, both Indian and Pakistani, I prefer to name my pulao recipe, ‘Punjabi Mutton Pulao,” because I first learned how to make authentic Pulao, technique and all, from one of my besties, Maleeha, who comes from a Punjabi family of amazing, hospitable home cooks. Some of the most delicious food I have ever eaten was cooked by Maleeha’s mom and her aunts-authentic Pakistani Punjabi food. Maleeha’s mom, Nusrat Aunty, for sure gets the award for the tastiest, most mouthwatering Pulao and although I have modified the recipe, the taste is as flavorful as can be. I guess in some way I have subconsciously made this recipe more Hyderabadi by using baby goat meat instead of actual Mutton (meat from adult sheep), which I find to be more intense in flavor, as compared to the more mild flavor and tender cut of baby goat.

In the discussion of Biryani vs/Pulao, I like to categorize Pulao as hearty, comfort food to be served at special family gatherings or when I am having a get together with my coterie of close friends. There is something familiar, cozy and delightful about Pulao, that is amiss for me in Biryani. I view Biryani not as a customary dish, but an exclusive Dawat recipe for larger gatherings, to be occasionally enjoyed, in order to maintain its innate charm and elegance. Pulao on the other hand, for me personally, is more earthy and forgiving, tasty and spontaneous, a genuine feast that requires no additional embellishment other than a spoonful of humble cucumber Raita on the side!

Print Recipe

Mutton Pulao

My go-to Desi comfort food recipe, this mouthwatering Mutton Pulao is made with tender, marinated baby goat meat sautéed in mild red onions and juicy tomatoes with spoonfuls of homemade aromatic Pulao masala of coriander + fennel seeds, cinnamon, star anise, black + green cardamom pods, bay leaves and cloves. Long-grain Basmati rice is gently simmered in the utmost flavorful Yakhni topped with clarified butter, fried onions, coriander + mint leaves and green chillies. A multitude of flavors come together to create this all-in-one feast of a Pulao-no embellishments required (other than some cucumber Raita on the side)!

Prep Time30

Cook Time1 20

Course: Main Course

Cuisine: Desi, Indian, Pakistani

Keyword: Mutton Pulao

Servings: 10

Author: Afreen Sayeed

Ingredients

For Meat Marination

4 lbs baby goat *shoulder or leg cut into small pieces
2 cups plain yogurt
1 tsp Kosher salt
1 tsp garam masala
1 tsp coriander powder
1 tsp Kashmiri Lal Mirch
1 tsp red chili powder
2 tsp garlic paste
1 tsp ginger paste
1 cup fried onions
3 tbsp lemon juice *freshly squeezed
1 tbsp Canola oil

Pulao Masala

2 tbsp coriander seeds
2 tsp fennel seeds
1 small cinnamon stick *broken in half
2 small bay leaves
1 star anise
1 black cardamom
4 cloves
4 cardamom pods

Other Ingredients

5 cups Basmati rice *long grain; measured using 8 oz chai mug
3 tbsp Canola oil
4 tbsp clarified butter *divided
1 tsp ginger paste
1 tsp garlic paste
1 large red onion *thinly sliced
5 Campari tomatoes *chopped
Pulao masala *as prepared
1 tsp Kosher salt

For Finishing

2-3 green chilies *whole
fried onions *handful
coriander leaves *freshly chopped, handful
mint leaves *freshly chopped, handful

Instructions

For baby goat marination

Rinse and pat dry meat pieces. Marinate with ginger + garlic paste, fried onions, Kashmiri Lal Mirch, red chili powder, garam masala powder, coriander powder, Kosher salt and plain yogurt. Mix well to incorporate all spices and ingredients. Add freshly squeezed lemon juice + oil and mix again. Marinate for at least one hour (place in fridge if marinating for more than one hour or overnight).

For Pulao Masala

In coffee or spice grinder, grind cinnamon stick, cloves, cardamom pods, black cardamom, bay leaves, star anise, fennel seeds and coriander seeds into a fine powder. Set aside.

For Meat Gravy

Set InstaPot to 'Sauté ' mode and heat 3 tbsp Canola oil + 2 tbsp ghee. Add sliced red onions and fry for 7-8 minutes, mixing as needed. Add ginger + garlic paste and sauté for 2-3 minutes. Add chopped tomatoes, mix well and continue to cook for 8-10 minutes until tomatoes are softened and oil separates. Add 1 cup water, mix well and sauté for 2-3 minutes. Now add all of Pulao Masala and Kosher salt, mix well and continue to sauté for 4-5 minutes (you can add more water, as needed). Once oil separates, add marinated meat, mix to combine and cook until meat browns, for 10-12 minutes. Add two cups water. Stir to combine.
Turn InstaPot to "Pressure Cook" mode, cover lid and set timer for 25 minutes. Once done, let steam vent and rest for at least 10 minutes before removing lid.

For Rice and Finishing

In large bowl, soak rice in cold water for at least 30 minutes.
Place large pot or 'Degh" on stove and heat on medium heat. Add all of cooked meat + gravy (approximately 4 cups of liquid, measure in same cup used to measure rice) and add 5 cups water (*total of approximately 9 cups liquid, same size cup used to measure rice). Bring to a boil, strain rice and add rice to meat gravy. Gently mix to combine and cook on medium high heat for 7-8 minutes until water is reduced. Now add freshly chopped coriander and mint leaves, whole green chilies, fried onions and 2 tbsp ghee on top, cover pot with damp cloth + lid, turn heat to low and simmer for a final 20 minutes. Turn off heat and let rest for 20 minutes.
The best Mutton Pulao you have ever tasted is now ready to serve. Some cucumber Raita on the side (recipe in notes section below) and you have yourself a perfect, cozy meal. Enjoy! Nosh Farma'aiye.

Notes

For Cucumber Raita

Whisk plain yogurt with some water. Add a few splashes of apple cider vinegar. Add peeled, diced cucumbers, diced tomatoes, dried/crushed mint leaves, a pinch of chaat masala, Kosher salt, black pepper, freshly chopped coriander leaves and combine!