How to make Mutanjan -

A unique combination of rice, mutton and yogurt.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Kashmiri

Course : Rice

For more recipes related to Mutanjan checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Chicken Pulao Gujarati Khichdi Kabsa Kadhai paneer


Mutanjan Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mutanjan Recipe

  • Basmati Rice 1 1/2 cups

  • Mutton 500 grams

  • Garlic 10 cloves

  • Ginger 2 inch piece

  • Ghee 1/4 cup

  • Onion thinly sliced 1 medium

  • Black peppercorns 4

  • Cinnamon 2 one-inch pieces

  • Bay leaves 4

  • Green cardamoms 9

  • Black cardamoms 4

  • Nutmeg grated 1/4 teaspoon

  • Mace 1 blade

  • Yogurt whisked 2 tablespoons

  • Salt to taste

  • Sugar 1 1/2 cups

  • Lemon juice 2 tablespoons

  • Kewra water 2 tablespoons

  • Rose water 2 tablespoons

  • Cloves 4

  • Saffron (kesar) a few strands


Step 1

Soak rice in three cups of water for thirty minutes. Drain and set aside. Grind half the ginger with five cloves of garlic to a paste. Chop the remaining ginger and garlic finely. Heat ghee in a pan and sauté onion till golden brown in colour.

Step 2

Add black peppercorns, one stick of cinnamon, two bay leaves, five green cardamoms, two black cardamoms, chopped ginger and garlic, nutmeg and mace and continue to sauté for two to three minutes. Add mutton pieces, whisked yogurt, ginger-garlic paste, salt and sauté till ghee separates and mutton turns to a golden brown colour.

Step 3

Add one and a half cups of water or enough to cook the mutton, cover and cook till mutton is done. When mutton is tender, remove the lid and cook further till all the water evaporates. Remove the mutton pieces and set aside.

Step 4

In a separate pan place sugar and half a cup of water and heat, stirring continuously, till sugar dissolves and the sugar syrup is of a thin consistency. Add lemon juice, one tablespoon of kewra water and rose water. Cover and remove from heat. Dissolve saffron in remaining kewra water and rose water.

Step 5

For the rice tie remaining bay leaves, black cardamoms, green cardamoms, cinnamon, and the cloves in a muslin cloth. Heat four cups of water and add rice and this muslin pouch. Cook till rice is half done.

Step 6

Drain and remove the muslin pouch. Add cooked mutton to the half cooked rice and pour in the sugar syrup, stirring gently to mix the ingredients. Sprinkle the saffron dissolved in the kewra water and rose water.

Step 7

Cover and put on dum for thirty minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.