Mutton Pulao is one of those timeless dishes that instantly feels like home. It is comforting yet celebratory, simple yet deeply flavorful. This easy homemade mutton pulao is a perfect example of how traditional Indian cooking creates magic with a few well-chosen spices, patience, and love.
Unlike heavy biryanis, pulao is lighter, more subtle, and incredibly aromatic. It lets the natural flavour of mutton, whole spices, and fresh herbs shine without overpowering the dish. This recipe is ideal for weekend lunches, family dinners, or even small parties, especially when you want something special without spending hours in the kitchen.
What makes this pulao truly special is that it is cooked in a pressure cooker, making it quick, efficient, and beginner-friendly—yet absolutely authentic in taste. Whether you’re new to cooking or an experienced home cook, this recipe will guide you step by step to perfect results.
How To Make Mutton Pulao In A Pressure Cooker
1. Choosing the Right Cooking Method
For this recipe, a pressure cooker is used to ensure the mutton cooks faster and becomes beautifully tender. However, if you don’t have one, you can easily prepare this pulao in a heavy-bottomed pot or deep pan—you’ll just need to increase the cooking time.
Pressure cooking locks in flavours and allows the spices to infuse deeply into the meat, which is why this method works wonderfully for mutton pulao.
2. Heating the Oil and Blooming Whole Spices
Start by heating ⅓ cup of oil in the pressure cooker over medium heat. Once the oil is hot (not smoking), add the whole spices: ¼ teaspoon Whole cumin seeds, 2 Bay leaves, 2 Green cardamom, 1 Star anise, 2-3 Cloves, 6-8 black peppercorns.
Let these spices fry for a few seconds until they release their aroma.
This step is crucial; blooming whole spices in oil is what gives pulao its signature fragrance. As the spices crackle, the oil absorbs their essential oils, forming the aromatic base of the dish.
3. Perfectly Golden Onions – The Colour Secret
Add thinly sliced onions (one large or two medium) to the spiced oil.
Fry them patiently until they turn light golden.
⚠️ Important Tip:
Do not over-brown the onions. Very dark onions will make the pulao look brown and slightly bitter. Keeping them golden ensures:
A beautiful light color
A mild, sweet onion flavour
A visually appealing pulao
This is one of the biggest differences between pulao and biryani.
4. Ginger-Garlic Paste – Removing Rawness
Once the onions are golden, add 1 tablespoon ginger-garlic paste.
Sauté for a few seconds until the raw smell disappears. This step enhances depth and balances the richness of the mutton.
5. Adding Mutton – Building the Base Flavour
Now add ½ kg mutton with bones.
Cooking with bones adds richness and a deep, natural flavour to the pulao. However, you may also use Boneless mutton, Chicken or Beef.
Fry the mutton well with onions and oil until it changes colour and turns light brown. This sealing step helps retain juices and enhances taste.
6. Dry Spice Masala – Gentle Yet Flavorful
Now Add Salt to taste, 1 teaspoon cumin powder, 1 teaspoon coriander powder. Mix well and sauté for 2–3 minutes.
This allows the spices to cook properly and blend with the oil, preventing a raw spice taste later.
7. Pressure Cooking the Mutton (95% Cooking Rule)
Add ½ cup of water, mix, and close the pressure cooker lid.
Cook on high flame until 4 whistles
Then reduce the flame and cook for 10 minutes
This method cooks the mutton to about 90–95% doneness.
💡 Why not 100%?
Because the remaining cooking will happen with the rice. This ensures the mutton stays juicy and doesn’t become dry or stringy.
8. Yoghurt and Curry Leaves – Creamy Balance
Once the pressure releases, open the lid and add ½ cup of yoghurt, Fresh curry leaves.
Cook for 4–5 minutes, stirring continuously.
⚠️ Stirring is important so the yoghurt doesn’t curdle.
Allow the moisture from yoghurt to dry completely—this step adds creaminess and a mild tang without making the pulao heavy.
When done, switch off the heat and set the mutton aside.
9. Fresh Green Masala – The Flavour Booster
For the green masala, take 1 cup fresh coriander leaves, 3 green chillies, and 2 sprigs of curry leaves ( optional).
Grind them into a coarse paste.
⚠️ Do not make a smooth paste.
A coarse texture gives the pulao freshness and a natural herbal aroma.
10. Rice Selection and Preparation
For this recipe, we use Kolam rice. It is short-grained, delicate, and perfect for pulao.
Soak 2 cups of rice for 10 minutes, drain well before using. Soaking helps the rice cook evenly and stay fluffy.
You may also use Basmati rice or any other preferred rice variety. Just adjust the water ratio accordingly.
11. Bringing Everything Together
Add to the cooked mutton: Soaked rice, Sliced tomato, 1 teaspoon of fennel powder, Prepared green masala paste, and add 4 cups of water (for 2 cups of Kolam rice).
Mix everything.
12. Final Pressure Cooking
Close the lid and cook on medium-high flame until 2 whistles.
After the whistles Turn off the heat. Let pressure release naturally. Do not force open the lid.
13. Resting Time – The Rice Protection Step
Once pressure is released:
Open the lid
Let the pulao rest for 5 minutes
This allows excess steam to escape.
Only then gently fluff the rice.
⚠️ Mixing immediately can break the rice grains due to trapped steam.
14. Serving Suggestions
Transfer the pulao to a serving dish and serve hot with:
Cooling raita, Fresh salad, Mint chutney
This pulao is perfect for:
Family meals, Festive lunches, Light dinner parties
It is flavorful yet light, spicy yet balanced—comfort food at its best.
🌟 Pro Tips for Perfect Mutton Pulao
Golden Onions Are the Key to Colour
Always fry onions only until light golden, not dark brown. Over-browned onions will make the pulao darker in colour and slightly bitter in taste. Golden onions keep the pulao light, fragrant, and visually appealing.
Bone-In Mutton Gives the Best Flavour
Using mutton with bones enhances the richness of the pulao naturally. The marrow releases flavour into the rice, making the dish more aromatic and satisfying. Boneless meat can be used, but bone-in is always recommended for authentic taste.
Cook Mutton Only 90–95% Before Adding Rice
Fully cooking the mutton beforehand can make it dry later. Cooking it about 90–95% ensures that it finishes cooking gently with the rice, staying juicy and tender.
Stir Yogurt Continuously
When adding yoghurt, always keep stirring on low to medium heat. This prevents curdling and allows the yoghurt to blend smoothly into the masala, giving a mild creamy balance without heaviness.
Do Not Skip the Green Masala
The coarse paste of coriander, green chillies, and curry leaf stems adds freshness and a natural aroma. Grinding it coarse—not smooth—is important to maintain texture and herbal notes.
Rice Soaking Makes a Big Difference
Soaking rice for even 10 minutes helps it cook evenly and stay fluffy. It also prevents the rice from breaking during pressure cooking.
Water Ratio Depends on Rice Variety
Kolam rice needs more water (1:2 ratio), while basmati requires less (1:1). Always adjust water according to the rice you use for best results.
Resting Time Prevents Broken Rice
After opening the pressure cooker, let the pulao rest for 5 minutes. This allows steam to escape and prevents rice grains from breaking when mixed.
Gentle Mixing Only
Use a flat spoon and fluff gently from the sides. Rough mixing can mash the rice and disturb the texture of the pulao.
Best Served Fresh and Hot
Mutton pulao tastes best when freshly prepared. If reheating, sprinkle a little water and steam gently to retain moisture.
❓ Frequently Asked Questions (FAQ)
Q1. Can I make this mutton pulao without a pressure cooker?
Yes, absolutely. You can make it in a deep, heavy-bottomed pot or pan. Just cook the mutton on low heat until tender before adding rice. The cooking time will be longer, but the taste will remain authentic.
Q2. Can I use basmati rice instead of Kolam rice?
Yes. Basmati rice works very well for this recipe. Use 1 cup of water for 1 cup of basmati rice and soak the rice for 20–30 minutes for best results.
Q3. Can I replace mutton with chicken or beef?
Yes. This recipe is very versatile.
For chicken, reduce the pressure cooking time significantly.
For beef, cooking time may increase slightly depending on cut quality.
Q4. Why is my pulao sticky or mushy?
This usually happens due to:
Excess water
Overcooked rice
Mixing immediately after opening the cooker
Always measure water correctly, rest the pulao before mixing, and fluff gently.
Q5. Can I skip yoghurt if I don’t like it?
Yes, you can skip yoghurt. However, yoghurt adds mild richness and balances the spices. If skipping, add a little extra water while cooking mutton to maintain moisture.
Q6. How spicy is this mutton pulao?
This pulao is moderately spiced. You can easily adjust the heat by increasing or reducing green chillies according to your taste.
Q7. Can I prepare this recipe in advance?
You can cook the mutton masala in advance and refrigerate it. Add rice and cook fresh when ready to serve for the best texture and aroma.
Q8. What should I serve with mutton pulao?
Mutton pulao pairs perfectly with:
Plain yoghurt or onion raita
Mint chutney
Fresh cucumber and onion salad
Q9. Is this recipe suitable for parties?
Yes, it’s perfect for parties and gatherings. It’s flavorful but lighter than biryani, making it ideal for guests who prefer balanced meals.
Q10. How do I store leftover pulao?
Store in an airtight container in the refrigerator for up to 24 hours. Reheat gently with steam or a sprinkle of water to restore softness.
My other mutton recipe
Authentic Homemade Mutton Pulao (Easy Pressure Cooker Recipe)
Ingredients
Method
- Heat oil in a pressure cooker. Add whole spices and sauté until aromatic.
- Add sliced onions and fry until light golden.
- Add ginger-garlic paste; sauté briefly.
- Add mutton and fry until light brown.
- Add salt, cumin powder, coriander powder; sauté 2–3 minutes.
- Add ½ cup water, close lid, pressure cook (4 whistles on high, 10 minutes on low).
- Open lid, add yogurt and curry leaves; cook until moisture dries.
- Prepare coarse green masala paste separately.
- Add soaked rice, tomato, fennel powder, green masala paste to the mutton.
- Add 4 cups of water, mix gently.
- Pressure cook for 2 whistles on medium-high flame.
- Allow natural pressure release, rest 5 minutes, then fluff gently.
- Serve hot with raita or salad.