Mutton Pulao Recipe, in a pressure cooker is a quick and delicious dish that brings out the rich flavors of mutton biryani and mutton curry in every bite. This quick mutton pulao pairs perfectly with raita, making it an easy and delicious choice for lunch or dinner. Enjoy a hearty, homemade meal that never fails to delight. Whether you’re preparing it for a family dinner or a special gathering, this dish is perfect for homemade mutton recipes lovers and is sure to impress everyone at the table.
Mutton Pulao in Pressure Cooker
Lamb is my hubby’s favorite meat. He loves it more than chicken, so i tend to cook it often. Cooking lamb can be quite time consuming than chicken, because you need to cook lamb slowly so it gets tender and just melt in your mouth. The one thing you got to remember is try to get the best lamb you could find.
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My favorite rice dish ever. I love this so much because it doesn’t uses lots of spices, just simple spices but the aroma from this pilaf is heavenly. You have to try this out. I served this with mutton dalcha. If you wish you can check out my mutton biryani recipe too.
About Mutton Pulao
Mutton Pulao in a pressure cooker is a perfect meal for those who love savory mutton dishes but don’t want to spend hours in cooking. This dish is not just about convenience but also about enjoying a flavorful and comforting meal at home. Many people prefer homemade mutton pulao because it allows them to adjust the taste and spice levels to their liking.
It’s a great choice for both everyday meals and special occasions, as it delivers restaurant-style taste with minimal effort. The use of a pressure cooker ensures that the juicy mutton pieces remain tender while the rice soaks up all the delicious flavors.
The yakhni (mutton broth) adds an extra layer of richness and depth, infusing the rice with a fragrant, savory essence. This simple mutton rice recipe is easy to prepare. If you are looking for quick mutton recipes that are both satisfying and easy to cook, this pulao is a must-try one.
Similar Recipes
Pressure Cooker Mutton Pulao
Cooking tender mutton takes more time than chicken, but pressure cooker makes the cooking process faster while keeping the meat tender and juicy. This method locks in all the flavors, making the authentic mutton pulao taste just as good as slow-cooked versions.
The beauty of making mutton pulao recipe in a pressure cooker is the convenience it offers without compromising on taste. The basmati rice soaks up all the tasty flavors from the juicy mutton, making a delicious mix thats both comforting and satisfying. With just a few simple steps, you can prepare a meal that feels like a feast. This quick mutton pulao pairs perfectly with raita, making it an easy and delicious choice for lunch or dinner. Enjoy a hearty, homemade meal that never fails to delight.
Why This Works
1. Faster Cooking Time: The pressure cooker cooks the mutton quickly, making it soft and juicy in much less time than usual.
2. Flavor Absorption: The sealed environment helps the juicy mutton pieces absorb all the spices, enhancing the overall taste.
Why I Love This Mutton Pulao Recipe – The moment I open the pressure cooker, the aroma of mutton rice and spices fills the kitchen, making it irresistible. It has protein from the mutton and carbs from the rice, making it a wholesome and fulfilling dish without needing multiple side dishes. Whether paired with raita, salad, or enjoyed on its own, this easy mutton pulao recipe is always a satisfying meal.
3. Perfect Rice Texture: The rice cooks evenly and soaks up the rich flavors of the meat and spices, resulting in a delicious mutton rice dish.
4. Moisture Retention: The pressure cooker locks the moisture, which ensures the mutton pulao recipe stays soft and flavorful.
5. Great for Any Occasion: Whether for a quick family meal or a special dinner, this homemade mutton pulao is easy to prepare and always satisfying.
Ingredients for Mutton Pulao
Mutton / Lamb: It is the key ingredient, marinate it to make it soft, juicy and flavorful.
Basmati Rice: It is a long-grain, aromatic rice known for its fragrant aroma and fluffy texture when cooked.
Ghee and Oil: A mix of both ghee and oil enhances the richness, giving the pulao an authentic taste.
Onions: Thinly sliced onions add a natural sweetness and enhance the depth of flavor.
Green Chilies: It adds heat and spice, making the pulao more flavorful.
Ginger-Garlic Paste: GG paste is used in both marination and cooking, adding a deep, aromatic taste while helping tenderize the meat.
Mint & Coriander Leaves: It brings a refreshing, slightly sweet flavor to balance the spices.
Whole Spices: Cinnamon adds a warm and slightly sweet aroma. Fennel Seeds, cumin, star anise, cardamom and cloves enhances the aroma of the pulao. Garam Masala Powder is a blend of warm spices that enhances the overall taste of the dish.
Lemon Juice: Which gives a hint of tanginess and helps break down the fibers in the meat for a softer texture.
Curd / Yogurt: This acts as a natural tenderizer, making the mutton juicy and flavorful.
Hacks for the Best Mutton Pulao
- Soak the mutton pieces in yogurt, spices and lemon juice for at least 30 minutes. This makes the meat softer and more flavorful.
- Use the right amount of water to keep the rice fluffy and separate. Too much water will make it soft and sticky.
- After turning off the pressure cooker, wait for 5-10 minutes before opening the lid. This helps the flavors mix well.
- Topping the homemade mutton pulao with crispy fried onions adds a delicious taste and texture.
- Use whole spices carefully. Remove them before serving so they don’t get in the way while eating.
- If the pulao looks too wet after opening the cooker, cook it on low heat for a few more minutes to remove extra moisture.
How to Make Mutton Pulao (Stepwise Pictures)
Expert tips
1. Use Bone-In Mutton for More Flavor: Bones release rich juices that make the mutton pulao more flavorful and aromatic.
2. Don’t Skip the Ghee: Using ghee along with oil adds richness and an authentic pulao taste.
3. Deglaze the Pot After Sauteing: After frying mutton and spices, scrape the bottom of the cooker with a little water to lift the stuck flavors.
4. Use a Heavy-Bottom Pressure Cooker: A thick-bottomed cooker prevents mutton and rice from sticking and burning.
5. Fluff the Rice Gently: Use a fork or wide spoon to mix the pulao gently after cooking to keep the grains separate and fluffy.
Mutton + Rice Recipes
1.Mutton Ghee Rice Recipe: In this dish tender mutton pieces are cooked with aromatic spices and fragrant rice in ghee. This dish has a rich, buttery taste and pairs well with raita or spicy curry, making it a comforting meal.
2.Mutton Biryani Recipe: In this recipe spiced mutton is layered with long-grain basmati rice and slow-cooked to perfection. Whether made in a pressure cooker or a traditional pot, this dish is loaded with flavors from whole spices, herbs, and saffron-infused rice.
3.Mutton Dum Biryani Recipe: It follows the slow-cooking (dum) method, where marinated mutton and partially cooked rice are sealed in a pot and cooked over low heat. This method locks in the flavors, making every bite rich, aromatic and juicy.
4.Thalapakatti Mutton Biryani Recipe: This is a famous South Indian dish known for its use of Seeraga Samba rice, freshly ground spices and ghee-roasted mutton. It has a unique, slightly spicy, and earthy flavor that sets it apart from other biryanis.
5.Authentic Hyderabadi Mutton Biryani Recipe: It is a royal dish, where raw marinated mutton is layered with fragrant rice and slow-cooked in a sealed pot. The result is an incredibly aromatic, juicy and flavorful.
FAQ
1. What is the difference between Mutton Pulao and Mutton Biryani?
Mutton Pulao is a simpler dish where mutton and rice are cooked together with mild spices, while Mutton Biryani is a more layered and complex dish with intense spices.
2. How to make mutton soft and tender?
Marinate the mutton with yogurt, lemon juice, and spices for at least an hour. This makes the mutton soft.
3. Which rice is best for Mutton Biryani and Pulao?
Basmati rice is best for biryani due to its long grains and fragrant aroma, while Seeraga Samba rice is preferred for dishes like Thalapakatti Biryani for its unique taste.
4. Can I cook Mutton Pulao without a pressure cooker?
Yes. You can slow-cook it in a deep pot, but it will take longer. But pressure cooker speeds up the process.
5. Why is my Mutton Biryani dry?
Always use the right water ratio, cook on dum (low heat), and let it rest before serving.
6. Why is Thalapakatti Mutton Biryani different from regular biryani?
It uses Seeraga Samba rice, unique South Indian spices, which gives a little bit of earthy taste.
7. Can I use frozen mutton for pulao or biryani?
Yes, but make sure to thaw it completely and marinate it well before cooking for better texture and flavor.
8. How to prevent rice from sticking together in Mutton Biryani?
Use aged basmati rice, soak it for 30 minutes, Don’t over-stir after cooking.
More Mutton Recipes to try
📖 Recipe Card
Mutton Pulao in Pressure Cooker Recipe
Servings: 4 servings
Calories: 1221kcal
Ingredients
Whole Spices for Tempering
Notes
Nutrition
Serving: 1servings | Calories: 1221kcal | Carbohydrates: 113g | Protein: 33g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 709mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 4mg
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