Mutton Pulao (Goat/Lamb Pulao)

Mutton Pulao (Goat/Lamb Pulao)

A classic but easy-to-follow Mutton Pulao recipe that promises deep flavor, tender goat or lamb, and fluffy rice. It’s also designed to double so you can serve it to guests with confidence. Tested to perfection!

Course Main Course

Cuisine Indian, Pakistani

Diet Gluten Free, Halal

Keyword Goat Pulao, Lamb Pulao, Mutton Pulao

Prep Time 10

Cook Time 45

Mutton Yakhni Cook Time 2

Total Time 2 55

Servings servings

Calories 567

Author Izzah Cheema

Equipment

Dutch Oven (5.5 qt) (nonstick or heavy-bottomed)

Ingredients

Broth (Yakhni)

3 3/4 cups water if doubling recipe, use 7 cups water
1 lb bone-in goat or lamb meat (See Note 1) cut up into ~2" pieces, cleaned and excess fat removed
1/2 small yellow onion roughly chopped
1/2 tbsp cumin seeds
1/2 tbsp coriander seeds
1/2 tbsp black peppercorns
1 2-inch cinnamon stick both Cassia & Ceylon are fine
1 medium dried bay leaf
3 green cardamom pods slightly cracked open
1 black cardamom
4 whole cloves
2 tsp kosher salt

For the Pulao

1 1/2 cups aged, long-grain basmati rice
1/4 cup neutral oil such as grapeseed oil
2 tbsp unsalted butter or ghee
1 medium yellow onion quartered and thinly sliced
1 medium dried bay leaf
3/4 tsp cumin seeds
1/2 tsp whole black peppercorns
4 whole cloves
1 black cardamom
5 garlic cloves crushed or very finely chopped
3/4 inch fresh ginger crushed or very finely chopped
1/2 tsp kosher salt
1 medium Serrano pepper sub 2 Thai bird’s eye green chili peppers
2 tbsp plain whole-milk yogurt, whisked

Garnish – After Steaming ('Dum')

3 tbsp cilantro leaves finely chopped
1 tbsp mint leaves finely chopped (optional)

US Customary - Metric

Instructions

Make the Broth (Yakhni)

Place a stock pot or lightweight Dutch oven over medium-high heat. Add all of the ingredients listed under ‘Broth (Yakhni)’ and stir to mix. The water should cover most of the meat. Cover to bring to a boil. If needed, use a slotted spoon to remove any large scum that rises to the surface.
Reduce the heat to low so that it simmers gently. Cover and allow to cook for 1 hour and 45 minutes, up to 2 hours, until the meat breaks easily when pressed with a wooden spoon. It should be very tender, almost falling off the bone. Turn off the heat.
Use a tong or slotted spoon to separate the meat from the broth. Cover the meat and set it aside. Place a bowl under a strainer and strain the onion & spices from the broth (yakhni). Discard excess onion and whole spices. Measure out the liquid; it should come to around 2 3/4 cups – See Note 2. If not, add water to make it 2 3/4 cups.

Prepare Mutton Pulao

Wash rice: When ready to prepare the pulao, thoroughly wash the rice until the water runs clear. Then soak it in water. Set aside.
Heat oil and butter/ghee in a nonstick Dutch oven over medium heat. Add the onions and sauté, stirring often, until golden brown (~10 minutes). The onions will determine the color of the pulao so you want them deeply and evenly golden-brown. Deglaze the pan with ¼ cup water. Once the water dries up, add all the whole spices, garlic, and ginger and sauté for a minute or two, until aromatic.
Raise the heat to medium-high. Add the meat and allow to lightly sear for 2-3 minutes, stirring occasionally so not to break it.
Stir in the salt, green chili peppers, and yogurt and gently sauté until oil starts to separate, another 2-3 minutes.
Add broth and give it a taste. It should taste saltier than you prefer because it’ll mellow out once rice is added. Bring to a boil.
Meanwhile, drain the rice thoroughly. Once the broth comes to a boil, add the drained rice and stir gently to mix. Bring to a boil again.
Once the rice comes to a boil again, reduce the heat to medium. Cover partially with the lid. Allow to simmer, undisturbed, for 5 minutes. The water level will reduce as the rice absorbs it. You'll see what looks like potholes on the surface (see video).

Steaming ('Dum')

Wrap a kitchen cloth underneath the lid and pull the cloth over the lid handle. This helps tightly seal the pan and contain the steam.
Reduce the heat to the lowest setting, and allow to cook for 15 minutes. Turn off the heat and allow to rest for another 10-15 minutes. (Do not peek or stir throughout this process.)
Sprinkle in cilantro and mint (if using). Keep covered until ready to serve. Use a rice paddle to transfer the rice onto a serving tray (or your plate!). Otherwise, stir gently to prevent any clumps. Serve with cucumber raita, mint raita, or plain yogurt.

Video

Notes

Note 1: I typically use mixed goat pieces, but any cut such as leg or shoulder is fine as long as you have a nice mix of bones and meat. Use 1.25 lb meat if you like heavier meat ratio.

Note 2: This water will make the broth that you'll use to cook your rice. Exactly how much you need depends on your rice:

The general ratio is 1.5-2 cups water for every cup of basmati rice, depending on how new, aged, or long-grain it is. 1.5 cups of my rice (Royal Chef’s Secret extra-long) needs 3 cups to cook on the stovetop and rice cooker, but for this recipe I accommodate for the extra moisture from the other ingredients.
If you cook rice often, go with your usual ratio. For example, if you normally use 1.5 cups of water per 1 cup of rice, use 2 1/4 cup water for 1.5 cups of rice.
For doubling: Use 5.5 cups stock.

Instant Pot instructions: Place all broth ingredients in the Instant Pot and Pressure Cook on High for 20 minutes, 22 minutes for meatier/larger pieces such as goat leg. Use only as much water as you need to cook the rice (2 3/4 cup), as the IP has less water evaporation. You may also want to add spices generously to account for shorter cook time.

Nutrition