Easy Mutton Pulao Recipe Pakistani Style

  If you're craving a warm, hearty meal, this easy mutton pulao recipe is just perfect. Full of rich spices and tender meat, it brings that classic Pakistani taste to your table.

<

I’m Sania, and today I’m sharing my personal way of making this flavorful dish that’s been a family favorite for years. Let’s make it together!

Essential Ingredients for Mutton Pulao

Best Mutton Cuts for Pulao

For the most flavorful mutton pulao, always use bone-in mutton  shoulder or leg pieces work best. Bones infuse the yakhni (broth) with deep flavor, forming the very foundation of a perfect pulao. Boneless can work in a pinch, but it won’t have the same depth.

Choose fresh meat and clean it well.If the mutton feels a bit tough, tenderize it by marinating with some yogurt or a small amount of papaya for half an hour before cooking.

Rice & Soaking Tips

Always go for long grain basmati rice  it stays fluffy and separate after cooking. Soak the rice for 30 minutes before use to help with texture and even cooking.

Rice absorbs much more taste when cooked in a well-seasoned broth rather than just water.This ensures every grain of rice absorbs the meat and spice flavors, making your mutton pulao stand out.

Spices & Aromatics That Matter

You don’t need many spices, but the right ones matter. Use whole garam masala (like black cardamom, cloves, bay leaf, cinnamon, cumin seeds) along with fried onions, garlic, ginger, green chilies, and a little yogurt to build flavor.

You can also add a small piece of mace or star anise for that unique aroma. Keep it balanced  mutton pulao should be rich and aromatic, not overpowering.

Step-by-Step Mutton Pulao Recipe

Preparing the Yakhni (Broth)

Heat some oil in a sturdy pot and let the whole spices like cumin, cloves, bay leaf, and cinnamon crackle to release their aroma. Once they start to release aroma, add sliced onions and fry until golden brown. Now add the mutton pieces and fry them well until their color changes and they start to brown slightly.

Add crushed garlic and fry for another minute, then mix in chopped tomatoes and green chilies. Cook until the tomatoes soften. Now add your spices  salt, red chili, turmeric, coriander powder, and any other favorite masalas. Stir everything thoroughly and let it cook for a few minutes to allow the meat to soak up the spices.

 Then add enough water to fully cover the meat, bring it to a boil, and let it cook on low flame until the mutton is fully tender  this might take 45 minutes to an hour, depending on the meat.

Adding Rice & Final Cooking

Once the yakhni is ready and mutton is soft, remove extra whole spices if needed. Add soaked rice and adjust water level (typically, 2 cups water for 1 cup rice, including the yakhni).Stir lightly, adjust salt if needed, and allow it to reach a boil.

Once the water reduces and bubbles form on top, lower the flame, cover the pot, and let it steam (dum) for 15–20 minutes. Turn off the heat and let it rest. Your fragrant mutton pulao is ready to serve!

Tips for Perfect Mutton Pulao

How to Make the Yakhni Extra Rich

Use enough bones and fat in the mutton to enrich the broth. Cook the yakhni slowly — pressure cooker can be used for ease, but slow cooking gives better taste.

You can also blend a few fried onions with yogurt and add to the meat before dum — this adds thickness and extra depth to your mutton pulao flavor.

Preventing Soggy or Dry Rice

Always soak the rice and measure water correctly. If too much water is used, the pulao will become mushy.Too much water in the pot can ruin the pulao’s texture, making it wet and overcooked.If too little, it may burn or stay undercooked.

Cook uncovered until 90% done, then steam on low heat. Avoid stirring too much after rice is added  it breaks the grains.

Serving Suggestions for Mutton Pulao

Raita, Salad & Achar Pairings

A chilled bowl of mint raita or boondi raita is the perfect side for rich mutton pulao.It brings a cooling contrast to the spices, making every mouthful more enjoyable.

Add a simple salad  sliced onions, cucumbers, lemon  and don’t forget the achar, especially mango or lemon pickle for a tangy kick.

FAQs About Mutton Pulao

Can I Make It in a Pressure Cooker?

To speed things up, you can prepare the yakhni in a pressure cooker without compromising much on flavor. Cook mutton with all spices for 20–25 minutes or until fully tender. Then follow the same rice steps.

Be cautious with water quantity  use slightly less since it won’t evaporate like in an open pot.

How to Store & Reheat Leftovers?

Leftover pulao stays fresh for 2–3 days when stored properly in an airtight box inside the fridge.Sprinkle a little water when reheating to avoid dryness.

For best texture, reheat on stove over low heat. Avoid microwaving in large portions as it can unevenly heat the rice.