Mutton Pulao Recipe by Foodieencounters

Some basic information about the Mutton Pulao Recipe

This is one of my favourite recipes from my hometown of Lahore in Punjab Pakistan. Mutton Pulao is probably the most famous rice dish in the region, unlike Biryani which is popular in the southern part of the country. This recipe is for special occasions and for meat lovers on any day of the week. This dish is commonly cooked with goat meat as the mean is lean and does not have too much fat. For the Pulao recipe make sure to get the ribs of the meat as the extra layer of fat make the meat very tender and juicy.  

This is also called "Yakhni Paulo" - meaning rice cooked in broth. 

Ingredients (For making yakhni/broth):

• 1 kg goat meat
• 10-12 cloves of garlic
• 2 tbsp dry coriander
• 2 tbsp cumin seeds
• 1 cinnamon stick
• 2 pieces of black cardamom
• 1 tbsp salt

Ingredients for Pulao:

• 1 kg rice
• 2 sliced onions
• 2 pieces of black cardamom
• 3 pieces cinnamon sticks
• 1 tbsp black pepper
• 7 pieces of green cardamom
• 1 tbsp cloves
• 4 pieces of star anise
• 2 pieces of bay leaves
• 1 tbsp salt
• 6-7 green chillies and ginger

Method for Preparation of Mutton Pulao:

01Pour 6 cups of water into a pot and add the meat to the pot.

02Add all the ingredients for making the broth to the pot. Cover the pot with a lid and leave it on flame for half an hour.

03In a bowl, soak the rice for half an hour.

04After the yakhni/broth is ready, sieve all the ingredients from it. Keep the meat separate.

05In a pot, fry the onions till dark brown. After they are fried, add black cardamom, cinnamon sticks, black pepper, green cardamom, cloves, star anise and bay leaves to the pot.

06Cook the spices for 3-4 minutes and then add the meat along with some salt.

07Now, add the broth which was made before along with green chillies and ginger. Add some black pepper, cover the pot with a lid and leave the broth to boil for a few minutes.

08Once the water is properly boiled, you can now add the previously soaked rice to it. Keep cooking until all of the yakhni/broth is evaporated and dissolved into the rice.

This dish is mostly served with salad and raita (yogurt & cumin seeds) or mint chutney. 

The rice will have a brownish colour once the pulao is ready. Enjoy!

Spices need for the recipe

Spice mix required for this recipe.

Adding meat to a pot along with water and some spices

Meat is cooked with all the spices till it becomes tender.

Cooking the meat with rice as a final step

Rice is added to the broth and cooked on slow head till all the moistures is evaporated