Mutton Pulao Recipe


  • 1 kg Rice
  • 3-4 Bayleaf
  • Salt to taste
  • 1 cup Curd
  • cup Ghee
  • 2 Red Chilli
  • kg Onions
  • 2 boiled Eggs
  • 4 Green Chilli
  • 2 flakes Garlic
  • 2 tsp Turmeric
  • A pinch of Kesar
  • Coriander leaves
  • 1 tbsp Kala Jeera
  • A piece of Ginger
  • 2 tsp Lemon Juice
  • 10-12 Cashewnuts
  • 3-4 pieces Cinnamon
  • 6-8 Cloves, powdered
  • 4 Cardamom, powdered
  • 1 kg Mutton (with bones)


  1. Grind ginger, red chilies, garlic and cashew nuts into a fine paste.
  2. Heat ghee. Fry onions till golden brown and crisp.
  3. Remove and set aside. In the same ghee add ground masala and fry. Add meat pieces and fry further. Add water and cook with lid on till meat is tender and gravy is thick.
  4. Boil rice with bay leaves in a vessel till cooked. Add salt, drain and set aside.
  5. Empty curd into a fine piece of muslin and strain. Add powdered cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies and coriander leaves. Add lime juice and mix well.
  6. Add curd mixture to mutton. Stir well.
  7. Dissolve saffron in some milk and sprinkle over half the rice.
  8. In a heavy pan, put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up.
  9. Pour remaining ghee over the rice, cover and cook for some time on slow fire.
  10. Remove and garnish the top with slices of boiled eggs and onion.
  11. Serve Hot with raita and salad.

Tip: Meat drippings and broths should be frozen for later use in spaghetti sauce, soups, stews, sauces, or gravies.

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