Want a quick and tasty mutton pulao recipe? This easy recipe of mutton pulao uses a pressure cooker, so it's ready in no time! You only need simple ingredients to make this pilaf.
Mutton pulao is a family favorite of mine, especially on Sundays when I don't have time for a complicated biryani. It's also perfect for when guests are over and I want a simple, flavorful rice dish.
The best part? You don't need to marinate the mutton overnight, although you certainly can if you prefer. I usually cook the mutton in the pressure cooker first, then combine it with fragrant basmati rice in the same cooker for a perfect pulao. Oh, and I like to add potatoes, but that's totally up to you!
Jump to:
- Sunday special mutton pulao in a pressure cooker!
- Ingredients to cook mutton pulao
- FAQ
- Recipe Card
- Substitutions and Variations
- Recipe Tips
- Related Recipes
- Pairing
- Pressure Cooker Recipes
- Have you tried the Perfect Mutton Pulao recipe from Debjanir Rannaghar!
- Here's the Pressure Cooker Mutton Pulao Recipe Pin for your Pinterest Board
Sunday special mutton pulao in a pressure cooker!
Mehebub is in Bhubaneswar right now (he is posted there) and visits us every two weeks. Because of this, and to cut back on red meat, I usually only cook mutton once a month. Last Sunday, however, was an exception. I was looking in the freezer when I found a packet of mutton, about 750g. I was planning a simple mutton curry to have with rice. But then Pasta, my daughter, asked for mutton pulao. I mostly cook on Sundays these days, and the rest of the week we depend on our cook. But both Pasta and I weren't thrilled with the other meats in the fridge, so I decided to make the mutton pulao. And yes, I used the pressure cooker! I took pictures, so here's the recipe for you to try!
Ingredients to cook mutton pulao
- Mutton
- Basmati Rice
- Plain Curd
- Onion
- Potato (optional)
- Garlic Paste
- Ginger Paste
- Green Chili
- Turmeric Powder
- Cumin Powder
- Coriander Powder
- Garam Masala Powder
- Biriyani/ Pulao Masala
- Salt
- Sugar
- Saffron
- Milk
- Oil
- Ghee
- Bay Leaf
- Dry Red Chili
- Green Cardamom
- Mace
- Clove
- Cinnamon
- Water
See recipe card for quantities.
FAQ
Generally, any neutral-tasting oil will do. Rice bran oil, sunflower oil, or any refined oil are good choices. If you want a more rustic flavor, try mustard oil. I don't recommend olive oil for this Indian-style dish.
Absolutely! Lamb and mutton can be used interchangeably in this pulao. You could even use beef or pork. I also have a separate recipe for Chicken Pulao made in a pressure cooker.
I like using long-grain, aged Basmati rice for pulao cooked in a pressure cooker. But, if you're cooking it in a traditional pot, short-grain aromatic rice like Gobindobhog or Chinigura works beautifully.
Here are a few tricks. First, wash the rice a couple of times to get rid of extra starch. Also, after cooking the mutton, one whistle is enough to cook the rice. Finally, be careful not to add too much water.
Recipe Card
Mutton Pulao in a Pressure Cooker | Easy Mutton Pulav Recipe
Ingredients
- 750 g Mutton with bone and fat
- 500 g Basmati Rice
- 4 Onion
- 4 Potato optional
- 2 tablespoon Ginger Paste
- 2 tablespoon Garlic Paste
- 150 ml Plain Curd
- 100 ml Oil
- 2 tablespoon Ghee
- 150 ml Milk
- 3 cups Water will be used based on need
Spices
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Degi Red Chili Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Biriyani/ Pulao Masala
- 2 teaspoon Salt
- 2 teaspoon Sugar
- 15 Saffron
Whole Spices for Tempering
- 4 Bay Leaf
- 4 Dry Red Chili
- 5 Green Cardamom
- 1 Mace
- 6 Clove
- 1 Cinnamon
Instructions
Prep Work
- Wash and pat dry the Mutton chunks.
- Marinate the mutton with 1 tablespoon Garlic Paste, 1 tablespoon Ginger Paste, 1 teaspoon Turmeric Powder, 1 teaspoon Degi Red Chili Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 1 teaspoon Salt, 1 teaspoon Sugar, 2 Tbsp. Oil and 150ml Plain Curd or Plain Yogurt.
- Keep the marinated mutton in the room Temperature for 1 hour.
- Chop Onion and after removing the skin of the potatoes cut them into halves and marinate with a pinch of salt and turmeric powder.
- Heat the remaining Oil in a pressure cooker.
- Fry the Potatoes and keep those aside.
- Wash Basmati Rice under running water 2-3 times to discard the extra starch. Keep the rice soaked for 15 minutes before cooking. You can do this step while cooking the mutton.
- Discard the water and mix the rice lightly with 1 tablespoon Biryani / Pulao Masala, 1 Tsp. Salt and 1 Tbsp. Ghee and keep it aside.
Cooking the Mutton
- Now temper the remaining oil in the pressure cooker with the whole spices - 4 Bay leaves, 4 Dry Red Chili, 5 Green Cardamom, 1 Mace, 6 Clove, and 1 Cinnamon.
- Cook for a minute.
- Now add chopped onion and cook for at least 5 minutes or until the onion changes color. Keep the flame medium.
- Once the onion is fried, add 1 tablespoon Garlic Paste, 1 tablespoon Ginger Paste, 1 teaspoon Kashmiri Red Chili Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 1 teaspoon Salt, 1 teaspoon Sugar, and after mixing, cook till the mixture leaves oil from the edges.
- Now, add the marinated mutton along with the marinade and give a thorough mix.
- Cook the mutton on a low flame for about 10 minutes. The mutton will release moisture by the end of these 10 minutes.
- Take 1 cup of water to the bowl used for marinating the mutton and add this water to the mutton.
- Cover the pressure cooker with the lid and put on the vent weight.
- On medium flame, cook till the pressure cooker releases pressure 3 times.
- Switch the flame off and wait till the pressure drops completely.
- Open the lid once the pressure drops and check the spices.
Assembling Mutton and Rice for further cooking the pulao in the pressure cooker
- Now give the mutton a thorough mix.
- There should be enough moisture to cover the mutton in the pressure cooker.
- Keep 2-3 cups of hot water handy.
- Now add the rice to the pressure cooker and lightly mix with the mutton.
- Mix the Saffron with 150ml warm milk and add this to the pressure cooker.
- At this point, after mixing, add hot water just to cover the rice. 1 cup - 1.5 cups should cover the rice. Do not add excess water.
- On top, add fried potatoes.
- Now cover the pressure cooker again with the lid and put the vent weight on.
- Cook on medium flame till the pressure cooker releases pressure once time and switch the flame off. Wait till the pressure drops completely.
- Open the lid and top the Mutton Pulao with the remaining 1 Tbsp. Ghee and 1 Tsp. Garam Masala and give a light mix.
- The Mutton Pulao at this point should be fluffy, moist and the rice should be properly cooked yet in shape, and the mutton perfectly cooked and soft.
Serving Suggestion
- Serve the mutton pulao with raita or your choice of side curries.
Notes
Substitutions and Variations
Meat - For the meat in this recipe, I typically use mutton. But, feel free to substitute it with lamb for a delicious lamb pulao. Rice - I find that aged, fragrant Basmati rice works best when cooking mutton pulao in a pressure cooker. If you don't have Basmati, other fragrant rice varieties like gobindobhog or chinigura will also work well, just remember to reduce the cooking time. Pulao Masala - As for the Pulao Masala, I prefer my homemade blend, but store-bought versions are perfectly acceptable. Potatoes - Potatoes are entirely optional. We love adding them to our pulao, but you can easily leave them out. Plain Curd - Instead of Plain Curd, you may use Yogurt as well.Recipe Tips
Meat - Do not over cook the mutton while pressure cooking it. 3 times pressure release ( 3 whistles) are enough for cooking the mutton up to 80%, and another release along with the water will ensure the mutton is perfectly cooked. Rice - Do not overcook the rice as well. Nobody likes soggy and mushy Pulao. One time pressure release and a perfect amount of water just to cover the rice is important to get the perfect texture. Reheating the Pulao - I usually reheat the pulao after transferring it to bowls in the microwave. This is mainly when I have leftover available.Nutrition
Related Recipes
Looking for other recipes like this? Try these:
- Kolkata-Style Egg Biryani with Aloo Recipe | Aanda Biryani Recipe Restaurant Style
- Narkel Doodh Pulao
- Kolkata Mutton Biryani | Calcutta Biryani
- Easy Soya Chunks Pulao recipe | Soya Pulao | Soya Rice
- Crab Biryani | Crab Dum Biryani | Nandu Biryani
- Birista Pulao aka Piyaz Beresta Pulao
- Dhakai Morog Pulao | Sahi Morog Pulao
- Bengali Basanti Pulao | Bengali Holud Pulao Recipe | Bhoger Misti Pulao
Pairing
These are my favorite dishes to serve with this mutton pulao
Pressure Cooker Recipes
- Instant Chicken Pulao Recipe | Chicken Pulao in Pressure Cooker
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
Have you tried the Perfect Mutton Pulao recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Pressure Cooker Mutton Pulao Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply