Mutton Pulao
Mutton Pulao
5 from 48 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 Pulao

If you’re looking to tantalize your taste buds with a dish that’s both comforting and bursting with flavor, then mutton pulao is just the recipe you need.

Originating from the rich culinary heritage of South Asia, mutton pulao is a classic rice dish that combines tender mutton or lamb with fragrant spices and long-grain rice.

Don’t be intimidated by its exotic name or the list of ingredients – this recipe is surprisingly simple to make, even for beginners in the kitchen.

Unlike more complicated biryanis, mutton pulao offers a simpler yet equally satisfying alternative. It’s the perfect choice for a cozy family dinner or a gathering with friends. Plus, once you master the basics, you can easily customize this dish to suit your taste preferences, whether you prefer it mild or spicy.

While mutton pulao may require a bit of time and patience, the end result is well worth it. The slow cooking process allows the flavors to meld together, creating a dish that’s aromatic, flavorful, and downright delicious.

Expert Tip: Experiment with different varieties of rice, such as basmati or jasmine, for a unique twist on this classic dish.


Mutton or Lamb: Mutton or lamb forms the heart of this dish, providing a rich and savory flavor that pairs perfectly with the fragrant spices and rice.

Ginger and Garlic: These aromatic ingredients add depth and complexity to the dish, enhancing its overall flavor profile.

Water: Used to cook the mutton or lamb until tender, water helps create a flavorful stock that infuses the meat with deliciousness.

Spices: This combination of spices adds warmth, aroma, and a hint of heat to the dish, elevating its taste to new heights.

Rice: Long-grain rice serves as the base of the dish, soaking up all the flavorful juices from the mutton and spices.

Onions: Onions provide sweetness and depth to the dish, balancing out the spices and adding a caramelized richness.

Garlic Paste, Green Chillies: These ingredients add a kick of flavor and heat to the dish, enhancing its overall complexity.

Oil: Used for sautéing the onions and cooking the dish, oil adds richness and helps bring out the flavors of the other ingredients.

Expert Tip: Don’t skip the step of soaking the rice – this helps ensure that each grain cooks evenly and prevents them from sticking together.

Serving Suggestions

  • Serve mutton pulao hot, straight from the pot, garnished with fresh cilantro leaves for a pop of color and freshness.
  • Accompany your pulao with a side of creamy cucumber raita, made with yogurt, cucumber, mint, and a sprinkle of cumin powder, to balance out the richness of the dish.
  • For a complete meal, serve mutton pulao alongside a simple salad of sliced cucumbers, tomatoes, and onions dressed with a squeeze of lemon juice and a sprinkle of salt.
  • Pair your pulao with some crispy papadums or crunchy pickles for added texture and contrast.

Expert Tip: For extra flavor, marinate the mutton or lamb with yogurt and spices for a few hours before cooking.

Frequently Asked Questions

Can I use beef instead of mutton or lamb?

While traditionally mutton or lamb is used in mutton pulao for its rich flavor and tender texture, you can certainly substitute beef if you prefer. Just keep in mind that cooking times may vary, so adjust accordingly.

Can I make mutton pulao in a pressure cooker?

Yes, you can make mutton pulao in a pressure cooker for a faster cooking time. Simply follow the same steps but adjust the cooking times according to your pressure cooker’s instructions.

Can I make mutton pulao in advance?

Yes, you can make mutton pulao in advance and reheat it when ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze mutton pulao?

Yes, you can freeze mutton pulao for longer storage. Allow the dish to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How spicy is mutton pulao?

The level of spiciness in mutton pulao can be adjusted to your taste preferences. If you prefer a milder dish, you can reduce the amount of crushed chillies and green chillies used in the recipe.

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Mutton Pulao

Mutton 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.
5 from 48 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 588 kcal


Mutton/Lamb Stock

  • 500 g Mutton Or lamb
  • 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!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 588kcalCarbohydrates: 62gProtein: 20gFat: 28gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 61mgSodium: 925mgPotassium: 391mgFibre: 3gSugar: 3gVitamin A: 113IUVitamin C: 7mgVitamin D: 0.1µgCalcium: 73mgIron: 3mg
Keyword Cooking, Indian, Lamb, Lamb Chops, Mutton, Pilau, Pulao, Recipe, Rice
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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