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Mutton Pulao in Pressure Cooker Recipe

Mutton Pulao Recipe, in a pressure cooker is a quick and delicious dish that brings out the rich flavors of mutton biryani and mutton curry in every bite. This quick mutton pulao pairs perfectly with raita, making it an easy and delicious choice for lunch or dinner. Enjoy a hearty, homemade meal that never fails to delight. Whether you’re preparing it for a family dinner or a special gathering, this dish is perfect for homemade mutton recipes lovers and is sure to impress everyone at the table.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
resting time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 4 servings
Calories: 1221kcal

Equipment

  • Pressure cooker

Ingredients

For Biryani Base

  • 5 tbsp Ghee
  • 5 tbsp Oil
  • 2 cups Basmati Rice 500 grams
  • 2 large Onions peeled & sliced thinly
  • 6 no Green Chilli slit
  • 3 tbsp Ginger Garlic Paste
  • ½ cup Mint Leaves chopped finely
  • ½ cup Coriander Leaves chopped finely
  • 1 tbsp Garam Masala Powder
  • 3 cups Water
  • Salt to taste

Whole Spices for Tempering

  • 1 inch Cinnamon
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 4 no Cardamom powder - 1 tsp
  • 4 no Cloves
  • 1 no Start Anise

Mutton Marination

Instructions

  • Wash and soak basmati 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 stock from it. You will use the stock 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. Cover the cooker and cook for 1 whistle. Simmer the flame for 5 mins and turn off the heat.
  • Switch off flame and let the pressure go all by itself, Open the cooker and fluff it up. Serve with any curry.

Notes

1.Use Bone-In Mutton for More Flavor: Bones release rich juices that make the mutton pulao more flavorful and aromatic.
2. Don’t Skip the Ghee: Using ghee along with oil adds richness and an authentic pulao taste.
3. Deglaze the Pot After Sauteing: After frying mutton and spices, scrape the bottom of the cooker with a little water to lift the stuck flavors.
4. Use a Heavy-Bottom Pressure Cooker: A thick-bottomed cooker prevents mutton and rice from sticking and burning.
5. Fluff the Rice Gently: Use a fork or wide spoon to mix the pulao gently after cooking to keep the grains separate and fluffy.

Nutrition

Serving: 1servings | Calories: 1221kcal | Carbohydrates: 113g | Protein: 33g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 709mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 4mg
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