Mutton Pulao

Mutton pulao is the gentle giant of Pakistani one-pot meals — tender goat meat and fragrant basmati rice layered with browned onions, whole spices, and rich stock. Mild, aromatic, and deeply satisfying, it is the dish of family gatherings and Friday lunches.

Prep time

35 mins

Cook time

55 mins

Total time

90 mins

Servings

4 servings

Calories

560

Ingredients

• 750 g mutton (goat), bone-in pieces
• 500 g basmati rice, soaked 30 minutes
• 2 large onions, thinly sliced
• 150 ml ghee or neutral oil
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 green chilies, slit
• 2 bay leaves
• 5 green cardamom pods
• 1 black cardamom
• 1 cinnamon stick (5 cm)
• 8 black peppercorns
• 6 cloves
• 1 teaspoon cumin seeds
• 1.5 teaspoons salt, plus more to taste
• 1 liter hot water, plus more if needed

Instructions

1. Heat the ghee in a large heavy pot over medium heat and fry the onions until deep golden brown, about 12 minutes. Remove half and set aside for garnish.
2. Add the ginger-garlic paste, whole spices, and mutton to the pot. Sear for 8 minutes until the meat browns lightly.
3. Stir in the tomatoes, yogurt, green chilies, and salt. Cover and cook on low for 25 minutes, until the mutton is tender and the oil separates.
4. Add the hot water and bring to a rolling boil. Drain the rice and stir it in, leveling the surface.
5. Cook on high for 5 minutes until the water sits just below the rice surface, then reduce to the lowest heat, cover tightly, and steam for 15 minutes.
6. Turn off the heat and rest 10 minutes without lifting the lid. Fluff gently with a fork, top with the reserved onions, and serve.

Pro tips

• A tight-fitting lid is essential; wrap it in a kitchen towel to trap every bit of steam.
• Golden onions are the soul of pulao — take them past pale to a deep amber.
• Let the rice soak the full 30 minutes for long, separate grains.
• Bone-in mutton gives a far richer stock than boneless.

Frequently asked questions