Delicious 5 Types of Mutton Pulao Recipes With Detailed Step-by-Step Instructions. Each Version has its Unique Regional Twist, Perfect for Festive Meals or Weekend Indulgence

 Delicious 5 Types of Mutton Pulao Recipes With Detailed Step-by-Step Instructions. Each Version has its Unique Regional Twist, Perfect for Festive Meals or Weekend Indulgence

🍛 1. Hyderabadi Mutton Pulao

Ingredients

• Mutton – 500g (bone-in)

• Basmati rice – 2 cups (soaked 30 mins)

• Onions – 2 (sliced)

• Green chilies – 2 (slit)

• Yogurt – ½ cup

• Ginger-garlic paste – 1 tbsp

• Whole spices – bay leaf, cinnamon, cloves, cardamom

• Mint + Coriander – ½ cup chopped

• Salt – to taste

• Ghee + Oil – 3 tbsp

• Water – 3.5 cups

Instructions

1. Heat oil and ghee, sauté whole spices.

2. Add onions and fry till golden brown.

3. Add ginger-garlic paste and green chilies, cook till raw smell goes.

4. Add mutton and fry for 5–7 mins. Then add yogurt, salt, mint, and coriander.

5. Cook till oil separates.

6. Add water and pressure cook mutton for 3 whistles.

7. Add soaked rice to the cooked mutton. Cook on low flame with lid till rice is done.

8. Let it rest for 10 mins. Fluff and serve hot.

🍽️ 2. Bengali Mutton Yakhni Pulao

Ingredients

• Mutton – 500g

• Rice – 2 cups

• Onions – 2 (sliced)

• Cloves, bay leaves, cinnamon, cardamom, and other whole spices

• Ginger-garlic paste – 1 tbsp

• Curd – ½ cup

• Salt – to taste

• Ghee – 3 tbsp

• Water – 4 cups

Instructions

1. Pressure cook mutton with salt and 1 tsp ginger-garlic paste till tender.

2. Strain the stock and keep mutton pieces aside.

3. In a pan, heat ghee. Fry onions until golden.

4. Add whole spices, remaining ginger-garlic paste, and sauté.

5. Add curd and mutton, fry till well mixed.

6. Add soaked rice and reserved stock (4 cups total liquid).

7. Cook on low heat until the rice is cooked through.

8. Serve with raita or salad.

🌶️ 3. Spicy South Indian Mutton Pulao (Chettinad Style)

Ingredients

• Mutton – 500g

• Seeraga samba rice – 2 cups

• Onions – 2

• Tomatoes – 2

• Ginger-garlic paste – 1 tbsp

• Curry leaves – few

• Mint – ½ cup

• Coriander – ½ cup

• Green chilies – 2

• Red chili powder – 1 tsp

• Garam masala – 1 tsp

• Fennel seeds – 1 tsp

• Coconut milk – 1 cup

• Oil – 2 tbsp + ghee – 1 tbsp

Instructions

1. Cook mutton with salt and turmeric till soft.

2. In a heavy pan, heat oil and ghee. Add fennel seeds and curry leaves.

3. Add onions, sauté till golden. Then tomatoes and ginger-garlic paste.

4. Add mint, coriander, and green chilies. Cook well.

5. Add cooked mutton, all masala powders, and mix.

6. Add soaked rice, coconut milk + water to make total 3.5 cups liquid.

7. Cook covered until rice is done. Rest before serving.

🍲 4. Kashmiri Mutton Pulao (Mild & Aromatic)

Ingredients

• Mutton – 500g

• Basmati rice – 2 cups

• Few strands of saffron (soaked in warm milk)

• Fennel powder – 1 tsp

• Dry ginger powder – 1 tsp

• Cloves, bay leaf, cinnamon, cardamom, and other whole spices

• Curd – ½ cup

• Ghee – 3 tbsp

• Nuts & raisins – 2 tbsp (fried)

• Salt – to taste

Instructions

1. Cook mutton with fennel and dry ginger powder till tender.

2. Simmer whole spices in ghee before adding curd and saffron milk.

3. Add cooked mutton and mix well.

4. Add rice and water (1:2 ratio). Cook on low heat till done.

5. Top with fried nuts and raisins. Serve warm.

🧄 5. Mutton Keema Pulao (Minced Mutton Rice)

Ingredients

• Mutton keema – 500g

• Basmati rice – 2 cups

• Onion – 1 (sliced)

• Tomato – 1 (chopped)

• Green peas – ½ cup (optional)

• Ginger-garlic paste – 1 tbsp

• Red chili powder – 1 tsp

• Turmeric – ½ tsp

• Garam masala – ½ tsp

• Oil – 2 tbsp

• Water – 4 cups

Instructions

1. Heat oil, sauté onions until golden.

2. Add ginger-garlic paste, keema, and cook until it browns.

3. Add tomatoes, peas, spices, and salt.

4. Cook for 5–7 minutes. Add water and bring to boil.

5. Add soaked rice and cook covered until done.

6. Fluff and serve hot with curd or pickle.