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spicy mutton pulao
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5 from 2 votes

Spicy Mutton Pulao/Pulao Biryani

If you love pulao but are craving biryani, this is the perfect recipe for you to make. This one-pot meal is a perfect combination of the spiciness of biryani and the deliciousness of pulao.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: Mutton Pulao Biryani, Spicy Mutton Pulao
Servings: 8
Calories: 713kcal
Author: Saba Ahmad

Ingredients

  • 2 lbs mutton lamb or goat
  • 3 cups rice
  • 1/2 cup olive oil or any other vegetable oil
  • 1 tsp salt
  • 1/2 package biryani masala or 3 tbsp
  • 2 large tomatoes
  • 2 medium size onions
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste or 5-6 cloves of garlic
  • 4.5 water
US Customary - Metric

Instructions

Soak Rice

  • Wash your basmati rice and let them soak in water for at least 30 minutes.

Cook your mutton

  • Meanwhile, in a pressure cooker or an instant pot add mutton, 1 tsp of salt, ginger, garlic, and half of the onion.
  • Now add 4 cups of water, and cook it on meat settings for 20 minutes.
  • After 20 minutes, release the pressure and separate all the meat. Reserve the broth for the next step.

Cook your rice

  • Slice your remaining 1.5 onions.
  • In a pan add oil and onions. Cook on medium heat until they are light golden brown. 
  • Take half of the onions out for garnish.
  • Add your meat to the browned onions and cook for about 5-6 minutes.
  • Chop your tomatoes and add to the meat. Also, add 3 tbsp of biryani masala.
  • Cook it on medium-low heat until the tomatoes are soft and oil comes to the surface.
  • Add your reserved broth.
  • Drain your rice and add to the broth as well.
  • Taste test for salt and cook on high heat until most of the water is dry.
  • At this point, lower the heat, and cover it with a paper towel and a lid. Steam it on low heat for 10-12 minutes.
  • Sprinkle reserved brown onions.
  • Fluff it with a fork and enjoy.

Video

Notes

 
  1. For Biryani masala I have used a pre made biryani masala. 
  2. I only used 1 tsp of salt because biryani masala is usually salty. 

Nutrition

Calories: 713kcal | Carbohydrates: 60g | Protein: 24g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 83mg | Sodium: 366mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg