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Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic

108m

Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic

Author:

saleha.azam7

TikTok

Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic

Name: Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic
Prep time: 20 min
Cook time: 88 min
Total time: 108 min
Yield: 4
Cuisine: Punjabi
Ingredients: 500 grams Mutton (bone-in, cut into medium pieces); 2 cups Basmati Rice (soaked for 30 minutes, then drained); 2 medium Onions (thinly sliced); 2 tablespoons Ginger-Garlic Paste; 2 medium Tomatoes (chopped); 3-4 Green Chilies (slit lengthwise, adjust to taste); 1/2 cup Yogurt (plain, whisked); 1 Cinnamon Stick (small); 4 Green Cardamom Pods; 4-5 Cloves; 1 Bay Leaf; 1 teaspoon Cumin Seeds; 1 teaspoon Red Chili Powder (or to taste); 1 teaspoon Coriander Powder; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Garam Masala; to taste Salt; 1/4 cup Cooking Oil; 3 1/2 cups Water (for cooking mutton and rice); 1/4 cup Fresh Coriander (chopped, for garnish); 2 tablespoons Fresh Mint Leaves (chopped, for garnish)

Learn how to make a truly authentic and easy Punjabi Mutton Pulao with this step-by-step guide. This fragrant rice dish, infused with tender mutton and aromatic spices, is a beloved classic from Nani's kitchen, perfect for a comforting family meal. Follow along for an unforgettable culinary experience!

#Pulao

#Mutton

#Rice Dish

#Indian Cuisine

#Easy Recipe

#Comfort Food

#Dinner Idea

#Traditional

Fragrant Mutton Pulao Ready to Serve

Recipe Information

20m

Prep Time

1h 28m

Cook Time

1h 48m

Total Time

Servings

Easy

Punjabi

Hindi

Nutrition (per serving)

580

Calories

45g

Protein

60g

Carbs

18g

Fat

Close-up of Fluffy Mutton Pulao with Garnishes

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Punjabi Mutton Pulao in a Serving Dish

Instructions

0/9 completed

1
Heat oil in a large pot over medium heat. Add thinly sliced onions and fry until golden brown and crispy, about 8-10 minutes. Remove half of the fried onions and set aside for garnish.
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9m
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Heat oil in a large pot over medium heat. Add thinly sliced onions and fry until golden brown and crispy, about 8-10 minutes. Remove half of the fried onions and set aside for garnish.
9m
Frying onions until deeply golden is crucial for the pulao's color and flavor.
2
To the remaining onions in the pot, add whole spices: cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until fragrant.
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1m
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To the remaining onions in the pot, add whole spices: cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until fragrant.
1m
Toast whole spices briefly to release their maximum aroma.

3
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
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2m
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Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
2m
Ensure the ginger-garlic paste is fully cooked to avoid a raw aftertaste.
4
Add mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.
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6m
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Add mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.
6m
Browning the mutton helps seal in juices and adds depth of flavor.
5
Stir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.
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2m
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Stir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.
2m
Mixing yogurt before adding prevents it from curdling.

6
Cover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.
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55m
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Cover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.
55m
Cook slowly to allow flavors to meld and mutton to become fork-tender.
7
Once mutton is tender, add the soaked and drained basmati rice to the pot. Gently add 2.5 cups of hot water (total 3.5 cups including the 1 cup added earlier if needed). Adjust salt if necessary.
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3m
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Once mutton is tender, add the soaked and drained basmati rice to the pot. Gently add 2.5 cups of hot water (total 3.5 cups including the 1 cup added earlier if needed). Adjust salt if necessary.
3m
Use hot water to maintain cooking temperature and ensure even rice cooking.
8
Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until the rice is cooked through and all the water is absorbed. Do not open the lid during this time.
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18m
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Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until the rice is cooked through and all the water is absorbed. Do not open the lid during this time.
18m
Allowing the pulao to rest undisturbed ensures fluffy rice grains.

9
Once cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.
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2m
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Once cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.
2m
Fluffing helps separate the rice grains and evenly distribute the garnish.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

🍽️More Recipes

108m

Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic

Easy & Delicious Punjabi Mutton Pulao Recipe: A Comfort Food Classic

Recipe Information

Ingredients

Mutton(bone-in, cut into medium pieces)

Basmati Rice(soaked for 30 minutes, then drained)

Onions(thinly sliced)

Ginger-Garlic Paste

Tomatoes(chopped)

Green Chilies(slit lengthwise, adjust to taste)

Yogurt(plain, whisked)

Cinnamon Stick(small)

Green Cardamom Pods

Cloves

Bay Leaf

Cumin Seeds

Red Chili Powder(or to taste)

Coriander Powder

Turmeric Powder

Garam Masala

Salt

Cooking Oil

Water(for cooking mutton and rice)

Fresh Coriander(chopped, for garnish)

Fresh Mint Leaves(chopped, for garnish)

Servings: 4

Instructions

Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.Preview2mPreviewAdd ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.2m

Add mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.Preview6mPreviewAdd mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.6m

Stir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.Preview2mPreviewStir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.2m

Cover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.Preview55mPreviewCover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.55m

Once cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.Preview2mPreviewOnce cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.2m

🍽️More Recipes

Mutton
(bone-in, cut into medium pieces)

Basmati Rice
(soaked for 30 minutes, then drained)

Onions
(thinly sliced)

Tomatoes
(chopped)

Green Chilies
(slit lengthwise, adjust to taste)

Yogurt
(plain, whisked)

Cinnamon Stick
(small)

Red Chili Powder
(or to taste)

Water
(for cooking mutton and rice)

Fresh Coriander
(chopped, for garnish)

Fresh Mint Leaves
(chopped, for garnish)

Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Preview
2m
Preview
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
2m

Add mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.
Preview
6m
Preview
Add mutton pieces and cook on high heat for 5-7 minutes until the mutton changes color and is lightly browned on all sides.
6m

Stir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.
Preview
2m
Preview
Stir in chopped tomatoes, whisked yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.
2m

Cover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.
Preview
55m
Preview
Cover the pot and simmer on low heat for 45-60 minutes, or until the mutton is tender. Add 1 cup of water if needed to prevent sticking.
55m

Once cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.
Preview
2m
Preview
Once cooked, sprinkle garam masala, chopped fresh coriander, and mint leaves. Gently fluff the pulao with a fork before serving.
2m