How to make Mutton Pulao - Sk khazana -

This mutton pulao is so easy to mutton but very high in taste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Mutton Pulao - Sk khazana checkout Mopillah Biryani, Yakhni Pulao - SK Khazana, Bohri Khichdi - SK Khazana. You can also find more Rice recipes like Risotto Verde Ginger Coconut Rice Paneer Moti Pulao Guchchi Pulao

Mutton Pulao  - Sk khazana

Mutton Pulao - Sk khazana Recipe Card


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.

Prep Time : 31-40 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mutton Pulao - Sk khazana Recipe

  • Boneless mutton cut into 2 inch pieces 500 grams

  • Basmati rice soaked for 30 minutes and drained 2 cups

  • Fresh coriander leaves chopped 1/2 cup

  • Garlic cloves 8-10

  • Green chillies slit 2-3

  • Ginger peeled 2 inch

  • Onions medium, peeled and sliced 3

  • Ghee 2-3 tablespoons

  • Bayleaf 1

  • Cinnamon stick 1 inch

  • Black peppercorns 8-10

  • Cloves 6-8

  • Garam masala powder 1 teaspoon

  • Browned onions for garnish

  • Fresh coriander sprigs for garnish


Step 1

To make green paste put coriander leaves, garlic cloves, green chillies and ginger in a blender jar, add a little water and blend to a fine paste.

Step 2

Take mutton in a bowl, add salt, the green paste and yogurt. Mix well and set aside to marinate for 5 minutes.

Step 3

Heat oil in a pressure cooker, add ¾ the sliced onions and sauté till they turn soft. Add the marinated mutton, mix well and sauté for 1 minute on high heat. Add 2 cups water, Rinse the blender jar with ¼ cup water and add it to the mutton and mix well. Cover with the lid and cook till 1 whistle on high heat. Reduce heat and continue to cook for 7-8 minutes or till mutton is ¾ done. Switch off heat and let the pressure reduce completely.

Step 4

Strain the cooked mutton liquor into a bowl and transfer the mutton pieces into a separate bowl.

Step 5

Heat 2-3 tbsps ghee in a deep non-stick pan, add bay leaf, cinnamon, black pepper corns and cloves amd sauté till fragrant. Add the remaining onions and sauté till it turns slightly golden in colour.

Step 6

Drain and add the rice, mix and sauté for 1-2 minutes on high heat. Add a little salt and garam masala powder andmix well. Add 4 cups reserved mutton stock and mix. Cover and cook on medium heat for 5-6 minutes or till rice is ¾ done.

Step 7

Add the mutton pieces in pan and spread them on the top. Cover the pan again and cook on medium heat for 5 minutes.

Step 8

Transfer into a serving bowl, garnish with coriander sprigs and fried onions and 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.