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. This Indian pilau rice recipe is the perfect family dinner.

This authentic mutton pilau rice dish originates from Indian and is always a keen favourite amongst family and friends. Mutton pilau is a spicy, yet subtle, mouth-wateringly tasty and full of flavour dish.

This mutton or lamb pilau recipe can be guaranteed to give you a fragrant and aromatic rice dish filled with succulent and tender pieces of mutton or lamb. Serve alongside some homemade raita for the perfect weeknight dinner!

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.

5 from 5 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 servings

Calories: 604kcal

Ingredients

Stock/Yakhni:

• 500 g Lamb or mutton
• 1 Onion roughly chopped
• 20 g Ginger roughly chopped
• 3 Garlic Cloves
• 1 tsp Salt
• 1 tsp Black Peppercorns
• 1 tsp Cumin Seeds
• 10 Cloves
• 2 Bay Leaves
• 3 Black Cardamom Pods
• 1.5 L Water

Rice:

• 400 g Rice
• 50 ml Oil
• 3 Onions finely diced
• 1 tbsp Water
• 5 Garlic Cloves
• 1 tbsp Salt
• 3 Green Chillies halved
• 1 tbsp Garam Masala
• 1 tbsp Cumin Seeds

Instructions

• In a large pan add the lamb, onion, ginger, garlic cloves, salt, black peppercorns, cumin seeds, cloves, bay leaves, black cardamom pods and water then stir the pot to evenly distribute the ingredients
• Cover and leave to cook on medium heat for 30-45 minutes
• When the lamb/mutton has softened, remove the lamb and set aside
• In a separate bowl, wash and soak the rice
• In another pan heat up the vegetable oil on medium heat until hot then add the finely diced onions, garlic cloves and salt and cook for 10-15 minutes until the onions are browned – the colour of the onions will determine the colour of the rice at the end
• Add the water and cook for another 1-2 minutes
• Add the garam masala and cook for 5 minutes
• Add the drained lamb pieces and the green chillies then cook for a further 5 minutes
• Add the soaked rice, stock and crushed cumin seeds then allow the water to come a boil before covering and cook on low heat for 15-20 minutes
• Remove the lid and leave to cook on low-medium heat for 10-15 minutes until the water has been absorbed
• Your lamb pulao is ready!

Video

Nutrition

Calories: 604kcal