🍚 Mutton pulao

Name: Mutton pulao
Total time: 120 min
Yield: 5
Cuisine: Pakistan · South Asia
Ingredients: 800 g mutton, bone-in pieces; 400 g basmati rice, soaked 30 minutes; 2 onions, sliced; 3 tbsp ghee; 100 g plain yogurt; Whole spices: 4 cardamom pods, 6 cloves, 1 cinnamon stick, 2 bay leaves, 1 tsp cumin seeds; 1 tbsp ginger-garlic paste; Salt

Origin: Pakistan · South Asia

648kcal

per serving · 350 g

185kcal

per 100 g

33 gProtein9.5 g / 100 g

24 gFat7 g / 100 g

74 gCarbs21 g / 100 g

Mutton pulao, or yakhni pulao, is basmati rice cooked in a fragrant broth made by simmering mutton with onion and whole spices such as cardamom, cloves, cinnamon and bay leaf. The meat is browned with onion and ghee, a little yogurt is added, and the rice absorbs the stock until each grain is separate and aromatic. It is milder than biryani and is served with raita or salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: mutton

Not veganbecause of: mutton, ghee, yogurt

Contains dairybecause of: ghee, yogurt

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

basmati ricemuttononiongheewhole spicesyogurt

Recipe

5 servings120 min

Ingredients

800 g mutton, bone-in pieces
400 g basmati rice, soaked 30 minutes
2 onions, sliced
3 tbsp ghee
100 g plain yogurt
Whole spices: 4 cardamom pods, 6 cloves, 1 cinnamon stick, 2 bay leaves, 1 tsp cumin seeds
1 tbsp ginger-garlic paste
Salt

Method

Simmer the mutton with 1.2 l water, half the whole spices, half an onion and salt for 60 minutes; strain and keep the stock.
Fry the remaining onions in ghee until golden; add cumin and remaining whole spices.
Add the cooked mutton and ginger-garlic paste and fry 5 minutes.
Stir in the yogurt and cook until it dries.
Add 750 ml of stock, bring to a boil, then add the drained rice.
Cook until the water is absorbed, then cover tightly and steam on very low heat for 15 minutes.

How to make it lighter

Chill the stock and lift off the solid fat before cooking the rice.
Use 1 tbsp ghee instead of 3: 1 tbsp ghee ≈ 120 kcal.
Take a portion with more meat and less rice, plus a large salad.

History

Pulao descends from the Persian and Central Asian pilaf tradition that spread to South Asia. The yakhni (stock) method, where rice cooks in meat broth, is especially associated with Pakistani and North Indian cooking, and mutton pulao is a staple at weddings and family gatherings today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →