Syun Pulao Recipe - Meat Pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton(मटन), Basmati rice(बासमती चावल)

Cuisine : Kashmiri

Course : Rice

Syun Pulao

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Syun Pulao checkout Hyderabadi Biryani , Yakhni Pulao , Keema Pulao , Mutton Biryani . You can also find more Rice recipes like Kolambi bhaat, Risotto Verde, Barley Risotto with Mushrooms, Gajar Tamatar Pulao. Or try out these recipes from Kashmiri Cuisine like Saunf Aloo, Buzith Maaz , Palak Syun, Hak .

Syun Pulao Recipe - how to make Syun Pulao


Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton 1/2 kilogram

  • Basmati rice 3 cups

  • Onions 3

  • Saffron (kesar) a few strands

  • Milk 1 tablespoon

  • Almonds 6

  • Cloves 4-5

  • Dry ginger powder (soonth) 1 teaspoon

  • Aniseed (saunf) powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Ghee 5 tablespoons

  • Black cardamoms 2

  • Green cardamoms 2

  • Cinnamon 2 inch stick

  • Bay leaves 2

  • Ver 1/2 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon


Step 1

Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions.

Step 2

Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressure-cook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender.

Step 3

Heat the ghee in a vessel, add the cloves, black cardamoms, green cardamoms, cinnamon sticks and bay leaves and allow them to crackle.

Step 4

Add the chopped onions and fry them till golden brown. Add the soaked rice and fry gently. Add the cooked meat with the stock, saffron and enough water and cover and cook the rice till done.

Step 5

Serve garnished with almonds and sprinkled with ver and caraway seeds.

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