Mutton Pulao
Soft grains of basmati rice laced with the fragrant aroma of cardamom, cloves and cumin and loaded with tender, juicy and succulent pieces of mutton or lamb. A rice recipe that hits close to home for any Pakistani or Indian.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Mutton (Or lamb)
- 20 g Ginger
- 5 cloves Garlic (Chopped)
- 1.5 litre Water
- 1 tsp Crushed Chillies
- 1 tsp Salt
- 1 tsp Black Peppercorns
- 2 Cumin Seeds (Jeera)
- 1 tsp Black Pepper
- 1 Onions
- 10 Cloves
- 2 Bay Leaf
- 4 Black Cardamom
- 400 g Rice
- 1 Onions
- 2 tsp Garlic Paste
- 3 Green Chillies
- 1 tbsp Water
- 1 tsp Salt
- 50 ml Oil
Instructions
- 1
In a bowl cover the rice completely with cold water and leave to soak for minimum 1 hour
- 2
Whilst the rice is soaking in a large pot add the lamb stock ingredients along with your choice of meat (mutton or lamb) then add the water and cook for 30-45 minutes until the meat has softened – mutton meat may take longer
- 3
When the lamb or mutton is almost done cooking in another pan heat up oil on medium heat then add the finely sliced onions and cook for 3-4 minutes until softened and browned – once lightly browned add 1 tablespoon of water to release the colour form the onions
- 4
Remove the lamb pieces from the other pot and add into the onions along with the garlic paste, salt, green chillies then cook for 5-10 minutes
- 5
Meanwhile sieve the stock then add the lamb stock into the lamb and cook for another 5 minutes
- 6
Drain the soaked rice and add in to the pan then gently mix before cooking on high heat for 10-15 minutes or until the water has almost dried up
- 7
Reduce the heat to low then cover with a lid and cook for 10-15
- 8
Serve immediately with raita and enjoy!