Mutton Pulao in a Pressure Cooker | Easy Mutton Pulav Recipe

%Mutton Pulao in Pressure Cooker Recipe Debjanir Rannaghar

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Mutton Pulao in a Pressure Cooker | Easy Mutton Pulav Recipe

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.

Course Main Course

Cuisine Indian

Keyword Debjanir Rannaghar, mutton pulao in a pressure cooker, mutton pulao recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 1068kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

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

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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