Mutton Pulao: Perfectly Flavored and Irresistibly Delicious Recipe

Mutton Pulao is the perfect blend of tender mutton and aromatic rice that promises an irresistibly delicious dining experience. This recipe is ideal for special occasions or a delightful family meal. Mutton Pulao, known for its rich flavors and enticing aroma, is sure to impress your taste buds and leave everyone craving for more. Follow this detailed guide to create a flawless Mutton Pulao that will be the highlight of any meal.

Ingredients

• Mutton (مٹن) – 1 kg
• Basmati Rice (باسمتی چاول) – 2 cups
• Onions (پیاز) – 2 large, thinly sliced
• Tomatoes (ٹماٹر) – 2 medium, chopped
• Yogurt (دہی) – 1 cup
• Garlic Paste (لہسن پیسٹ) – 2 tablespoons
• Ginger Paste (ادرک پیسٹ) – 2 tablespoons
• Green Chilies (ہری مرچیں) – 4-5, slit
• Cumin Seeds (زیرہ) – 1 tablespoon
• Cinnamon Stick (دار چینی) – 1 inch
• Green Cardamom (سبز الائچی) – 4-5 pods
• Cloves (لونگ) – 4-5
• Bay Leaves (تیز پتہ) – 2
• Black Peppercorns (کالی مرچ) – 1 teaspoon
• Ghee (گھی) – ½ cup
• Salt (نمک) – to taste
• Fresh Coriander Leaves (تازہ دھنیا) – for garnish
• Fresh Mint Leaves (تازہ پودینہ) – for garnish

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Method of Cooking Step by Step

1. Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. (چاول کو اچھی طرح دھو کر 30 منٹ کے لیے پانی میں بھگو دیں۔)
2. Cook the Mutton: Heat ghee in a large pot. Add cumin seeds, cinnamon stick, green cardamom, cloves, bay leaves, and black peppercorns. Sauté for a few minutes until fragrant. (گھی کو ایک بڑے برتن میں گرم کریں۔ اس میں زیرہ، دار چینی، سبز الائچی، لونگ، تیز پتہ اور کالی مرچ ڈالیں۔ چند منٹ کے لیے خوشبو آنے تک بھونیں۔)
3. Add Onions: Add the thinly sliced onions and cook until golden brown. (پھر پتلی کٹی ہوئی پیاز ڈالیں اور سنہری ہونے تک پکائیں۔)
4. Cook the Mutton: Add the mutton pieces and sauté until they change color. Add ginger-garlic paste and cook for a few minutes until the raw smell disappears. (پھر مٹن کے ٹکڑے ڈالیں اور رنگ بدلنے تک بھونیں۔ ادرک لہسن کا پیسٹ ڈالیں اور چند منٹ تک پکائیں جب تک کہ کچی بو ختم نہ ہو جائے۔)
5. Add Tomatoes and Spices: Add chopped tomatoes, slit green chilies, and salt. Cook until the tomatoes are soft. (کٹے ہوئے ٹماٹر، کٹی ہوئی ہری مرچیں اور نمک ڈالیں۔ ٹماٹر نرم ہونے تک پکائیں۔)
6. Incorporate Yogurt: Add the yogurt and cook until the oil separates from the masala. (دہی ڈالیں اور پکائیں جب تک کہ تیل مصالحے سے الگ نہ ہو جائے۔)
7. Combine Rice and Mutton: Drain the soaked rice and add it to the pot. Mix gently to combine with the mutton and spices. (بھگوئے ہوئے چاول چھان کر برتن میں ڈالیں۔ مٹن اور مصالحے کے ساتھ آہستہ سے مکس کریں۔)
8. Cook the Pulao: Add enough water to cook the rice (typically 4 cups). Bring it to a boil, then reduce the heat, cover, and simmer until the rice is fully cooked and the water is absorbed. (چاول پکانے کے لیے مناسب پانی ڈالیں (عام طور پر 4 کپ)۔ اُبال آنے دیں، پھر آنچ کم کر کے ڈھک دیں اور چاول مکمل طور پر پکنے اور پانی جذب ہونے تک پکائیں۔)
9. Garnish and Serve: Once cooked, fluff the rice gently with a fork. Garnish with fresh coriander and mint leaves. Serve hot. (پکنے کے بعد، چاولوں کو کانٹے کی مدد سے ہلکے سے پھولیں۔ تازہ دھنیا اور پودینے کے پتوں سے سجائیں۔ گرم گرم پیش کریں۔)

About Recipe

Where it’s Cooked

Mutton Pulao is a popular dish across South Asia, especially in Pakistan, India, and Bangladesh. It is a staple at weddings, festive occasions, and family gatherings, showcasing the rich culinary traditions of these regions. Each household may have its unique variation, but the essence of the dish remains the same – a harmonious blend of mutton and rice cooked with aromatic spices.

The History and Origins of this Recipe

The origins of Mutton Pulao can be traced back to the Mughal era, where royal kitchens experimented with various spices and cooking techniques to create luxurious and flavorful dishes. Pulao, or Pilaf, as it is known in some parts of the world, has Persian roots and has been adapted and perfected in the Indian subcontinent over centuries. The Mughals were instrumental in popularizing this dish, integrating it into the local cuisine and elevating it to its current status.

Where People Like it Most

Mutton Pulao is loved across the subcontinent, with each region imparting its own twist to the recipe. In Pakistan, it is often enjoyed during festive occasions such as Eid, weddings, and family get-togethers. In India, it is a common feature in Mughlai cuisine, often served at celebratory events. Bangladesh also boasts a rich tradition of Pulao, with variations that reflect local flavors and preferences. Regardless of the region, Mutton Pulao remains a beloved dish, cherished for its comforting and hearty nature.

The Benefits of Ingredients on Health

Mutton is a rich source of protein, essential for muscle growth and repair. It also provides vital nutrients like iron, zinc, and B vitamins, which are crucial for overall health. Basmati rice is a good source of carbohydrates, providing energy to the body. The spices used in Mutton Pulao, such as cumin, cinnamon, and cardamom, have antioxidant properties and aid in digestion. Fresh coriander and mint not only enhance the flavor but also offer additional health benefits, including anti-inflammatory and digestive properties.