pakistani muttan pulawo

Pakistani Mutton Pulao is a flavorful rice dish infused with spices and tender mutton pieces, popular acrossPakistan for its rich taste and aromatic appeal. This dish combines the hearty flavors of meat with fragrant rice, creating a satisfying meal perfect for gatherings and special occasions.

Preparation Time:

Approximately 1 hour

Nutrition Facts:

Calories: 450
Total Fat: 15g
Cholesterol: 85mg
Sodium: 800mg
Carbohydrates: 55g
Protein: 25g

Ingredients:

500g mutton, cut into pieces
2 cups basmati rice, soaked for 30 minutes
3 onions, thinly sliced
3 tomatoes, chopped
2 tbsp ginger-garlic paste
1/2 cup plain yogurt
4 cups water or mutton stock
1/4 cup cooking oil or ghee
2 bay leaves
4-5 whole black peppercorns
4-5 cloves
2 black cardamom pods
1-inch cinnamon stick
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves and fried onions for garnish

Direction:

Marinate the Mutton:
- In a bowl, mix mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
Prepare the Pulao:
- Heat oil or ghee in a large pot or pressure cooker. Add sliced onions and fry until golden brown.
- Add bay leaves, black peppercorns, cloves, black cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
- Add marinated mutton and cook on medium-high heat until mutton changes color and oil separates.
- Add chopped tomatoes and cook until tomatoes are softened and oil separates again.
- Add soaked rice and sauté for a few minutes until rice grains are well coated with the mixture.
Cooking the Pulao:
- Add water or mutton stock to the pot. Adjust salt if needed.
- Bring to a boil, then cover and cook on low heat until rice is tender and mutton is fully cooked. If using a pressure cooker, cook for about 15 minutes after the first whistle.
- Once done, let it sit covered for 10 minutes.