Go Back
–+ servings

Mutton Pulao in Pressure Cooker Recipe

Mutton Pulao in Pressure Cooker Recipe with step by step pictures. This recipe is made from pressure cooking mutton with aromatics and whole spices.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
resting time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 5 servings
Calories: 283kcal

Ingredients

  • 5 tbsp Ghee
  • 5 tbsp Oil
  • 2 cups grams Basmati Rice
  • 250 grams Mutton / Lamb
  • 2 large sliced thinly Onions
  • 10 slit Green Chilli use as per your taste
  • 3 tbsp Ginger Garlic Paste
  • ½ cup chopped Mint Leaves
  • ½ cup chopped Coriander Leaves
  • 3 tbsp Garam Masala Powder
  • Salt to taste
  • 2 cup + 2.5 cup refer notes Water
  • Whole Spices:
  • 2 long stick Cinnamon / Pattai
  • 1 tbsp Fennel Seeds / Saunf / Sombu
  • 1 tsp Cumin Seeds / Jeerakam
  • 4 Cardamom Pods / Yelakai
  • 4 Cloves / Krambu
  • 1 Start Anise
  • For Marination:
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Lemon Juice
  • ½ cup Curd / Yogurt
  • 1 tbsp Garam Masala Powder
  • 1 tsp Salt

Instructions

  • Wash and soak rice for 30 mins. Take mutton in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins.
  • Take the marinated mutton in a pressure cooker and add 2 cups of water.
  • Pressure cook it for 8 whistle, simmer the stove and cook it for 30 mins.
  • Switch off the flame and let the pressure go all by itself.
  • Open the pressure cooker and transfer the cooked mutton to a bowl.
  • Now in the same cooker add oil and ghee. Add in the whole spices and let it sizzle for a min.
  • Add in the onions, green chilli, salt. Fry them in oil till it turns golden.
  • Now add in ginger garlic paste and saute for a min.
  • Add in mint and coriander leaves and mix well.
  • Now add in the mutton pieces using a slotted spoon so you leave behind any water from it. You will use the water later.
  • Fry the mutton pieces in the oil and ghee so it get nice sear and colour. Fry that in ghee for a good 8 to 10 mins.
  • Now add in the garam masala and fry for a min.
  • Add in soaked rice and mix well. Pour the leftover marination liquid and water. Mix well.Bring this to a good boil.
  • Simmer the flame and let it cook on a low heat for 20 to 25 mins.
  • Switch off flame and let the pressure go all by itself, Open the cooker and fluff it up.
  • Serve with any curry.

Notes

After cooking the mutton, i got ½ cup of water from the mutton cooking liquid. So when i added the rice, i added ½ cup of mutton cooking liquid and 2.5 cup of water. Totally the ratio of rice to water is 1.5 part of water to 1 part rice. So you have to add it accordingly, sometime you will get more cooking liquid then you have to reduce the water quantity

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 2g | Protein: 1g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.3mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook