Mutton Pulao
Mutton Pulao
5 from 37 votes
Soft grains of basmati rice laced with the fragrant aroma of cardamom, cloves, and cumin and loaded with tender, juicy and succulent pieces of mutton or lamb. A rice recipe that hits close to home for any Pakistani or Indian. This Indian pilau rice recipe is the perfect family dinner.

Mutton pilau is one of those recipes that makes me feel a sense of comfort, warmth, and happiness. It’s one of those dishes that I know I can always turn to whenever I need a delicious meal that my family will love and enjoy with no failures or hassles.

I make pilau A LOT whether it is chicken pilau or chana pilau or keema pilau, pilau recipes are very much an integral part of my cookbook.

You could also convert this mutton pilau recipe to lamb pilau as the meats are pretty much interchangeable. Just be wary of the cooking times as this will need to be adjusted as mutton meat needs to be cooked for longer.

Mutton pilau can take up to 2 hours to make as the meat is left to simmer and cook until succulent and tender. This allows for a much deeper flavour. I know it takes a bit of time, but it is definitely worth the wait. For a quicker pilau recipe, my chicken pilau is ready in under an hour!

Without the array of spices, any pilau recipe is incomplete. I use a wide range of aromatic whole spices for my yakhni. The long list may seem daunting for those who aren’t familiar with them, but they all bring wonderful flavours together to make delicious rice.

As I mentioned above, I make this pilau recipe a lot. A lot of experience, time and motherhood has definitely helped evolve how to make a delicious pilau with the intense pressure of the demands of my young children.

I have made this mutton pilau much more approachable for mothers. Being a busy mother myself, who really doesn’t need the extra hassle (or dishes!) to deal with, but still wants to cook a family dinner this made me develop this recipe.

I love using this mutton pilau for dinner because I know it will be guaranteed to go down well. Usually, I serve it with my homemade raita, which my daughter makes. That’s usually how I serve it when it is just my, my husband, and my kids.

However, for dinner parties and larger events, I serve it with my chicken curry and a variety of different starters. This rice recipe is definitely perfect for large family gatherings because you can easily double, even TRIPLE, the recipe to feed more people.

This traditional lamb pilau rice dish originates from India and is always been a keen favourite amongst family and friends. Lamb pilau is spicy, yet subtle, mouth-wateringly tasty, and full of flavour.

This lamb pilau recipe can be guaranteed to give you a fragrant and aromatic rice dish filled with succulent and tender pieces of lamb.

A classic mutton pilau recipe that is perfect for a homey family dinner or even for Eid parties and family gatherings. Tender, melt-in-your-mouth pieces of mutton that are perfectly browned paired with the fragrant aroma of cardamoms, cloves, and cumin. An absolute showstopper at any Indian feast!

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Lamb Pulao

by Nabeela Kauser
Soft grains of basmati rice laced with the fragrant aroma of cardamom, cloves and cumin and loaded with tender, juicy and succulent pieces of mutton or lamb. A rice recipe that hits close to home for any Pakistani or Indian. This Indian pilau rice recipe is the perfect family dinner.
5 from 37 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 588 kcal


Mutton/Lamb Stock

  • 500 g Lamb Or Mutton
  • 20 g Ginger
  • 5 Cloves Garlic Chopped
  • 1.5 litre Water
  • 1 tsp Crushed Chillies
  • 1 tsp Salt
  • 1 tsp Peppercorn
  • 2 Cumin Seeds Jeera
  • 1 tsp Black Pepper
  • 1 Onions
  • 10 Cloves
  • 2 Bay Leaf
  • 4 Black Cardamom


  • 400 g Rice
  • 1 Onions
  • 2 tsp Garlic Paste
  • 3 Green Chillies
  • 1 tbsp Water
  • 1 tsp Salt
  • 50 ml Oil


  • In a bowl cover the rice completely with cold water and leave to soak for minimum 1 hour
  • Whilst the rice is soaking in a large pot add the lamb stock ingredients along with your choice of meat (mutton or lamb) then add the water and cook for 30-45 minutes until the meat has softened – mutton meat may take longer
  • When the lamb or mutton is almost done cooking in another pan heat up oil on medium heat then add the finely sliced onions and cook for 3-4 minutes until softened and browned – once lightly browned add 1 tablespoon of water to release the colour form the onions
  • Remove the lamb pieces from the other pot and add into the onions along with the garlic paste, salt, green chillies then cook for 5-10 minutes
  • Meanwhile sieve the stock then add the lamb stock into the lamb and cook for another 5 minutes
  • Drain the soaked rice and add in to the pan then gently mix before cooking on high heat for 10-15 minutes or until the water has almost dried up
  • Reduce the heat to low then cover with a lid and cook for 10-15
  • Serve immediately with raita and enjoy!



Calories: 588kcalCarbohydrates: 62gProtein: 20gFat: 28gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 61mgSodium: 925mgPotassium: 391mgFiber: 3gSugar: 3gVitamin A: 113IUVitamin C: 7mgVitamin D: 0.1µgCalcium: 73mgIron: 3mg
Keyword Cooking, Indian, Lamb, Pilau, Rice
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22 days ago

For how many Grams it takes upto 588calories??

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