Mutton Pulao




For the Marination

  • Mutton ½ kg
  • Ginger Garlic paste 1 tsp
  • Red chili powder 1½ tsp
  • Coriander powder ½ tsp
  • Salt 1 tsp
  • Turmeric powder ½ tsp
  • biryani masala
  • Clove
  • Cardamom
  • Sliced Green chili 2 no’s
  • Yogurt 2 tsp
  • Lemon juice 1
  • Oil 1 tsp
  • chopped mint leaves
  • chopped Coriander leaves

For deep-frying the onions

  • onions medium-sized 3 no’s
  • oil for deep-frying

For Biryani Masala paste

  • cardamom pods 1 no.
  • cinnamon sticks 1-2 inch
  • Ginger
  • Clove 3 no’s
  • Fried onion ½ quantity
  • Coriander powder ½ tsp

 For Cooking Biryani

  • Oil 2 tbs
  • Ghee 2 tsp


Marinating Mutton:- Rinse the mutton marinate it with Ginger garlic paste, Red chili powder, Coriander powder, salt, turmeric powder, biryani masala powder, Clove, Cardamom, Sliced Green chili, yogurt, lemon juice, oil, chopped mint leaves, chopped Coriander leaves. mix it well and let the marinade rest for about 4 hours.

 Frying Onions:- cut onions into slices and keep aside heat oil for deep-frying and fry sliced onions until they turn into a light brown color, drain out the excess oil and keep them aside.

Preparing Masala paste:- Put cardamom pods, cinnamon sticks, ginger, clove, Fried onion, and Coriander powder. Make a paste and keep aside.

Soaking Basmati Rice:- if the marination time of mutton is 4 hours then you need to soak the rice after 3 1/2 hours. then the marinade and soaked rice will be ready at a time.

Cooking Mutton Biryani:- Heat a pressure cooker. Add 2 tsp of oil and 2 tsp of ghee. Put the garam masala spices (cinnamon, clove, Bayleaf) and sauté for a minute. add the fried onion masala paste and sauté for a minute. Put mutton marinate, mix well, cover and cook for 10 minutes on medium flame.

Open the lid mix for once and Add soaked rice over the mutton and mix. We need to add 2 glasses of water for ½ kg rice, add some fried onions, mint leaves, coriander leaves. Cover the pressure cooker with lid. Cook up to 1-2 whistles and turn off the flame,

But do not open the lid immediately. Leave the biryani for 15 to 30 minutes after turn off the flame and serve.




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