Perfect Mutton Pulao in Pressure Cooker – Step by Step Recipe (No Sticky Rice)

If you have ever tried making mutton pulao in a pressure cooker and ended up with sticky rice, undercooked rice, or overcooked rice, then this recipe is especially for you. Many people feel that pulao made in a pressure cooker never comes out perfect, but the truth is – with the right method and a few simple tips, you can make restaurant-style mutton pulao at home very easily.

In today’s recipe, I am sharing my tried and tested pressure cooker mutton pulao recipe in which each grain of rice stays separate, the mutton becomes soft and juicy, and the pulao turns out flavorful, aromatic, and perfectly cooked.

Please read the full recipe carefully and follow each step properly. Small tips make a big difference in pulao.

Why This Mutton Pulao Recipe Works

Before starting, let me tell you why this recipe gives perfect results:

• Correct rice to water ratio
• Proper frying of onions and mutton
• Cooking mutton separately before adding rice
• Letting pressure release naturally
• Allowing rice to rest before mixing
• These small but important steps prevent rice from becoming mushy or raw.

Perfect Mutton Pulao in Pressure Cooker

Perfect Mutton Pulao in Pressure Cooker

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• For Mutton Cooking
• Mutton – 400 grams washed and cleaned
• Oil – 2 to 3 tablespoons
• Sesame seeds – ¼ teaspoon optional but helpful to prevent sticking
• Onion – 1 large cut into square pieces
• Ginger-garlic paste – 1 tablespoon
• Salt – as required
• Turmeric powder – ¼ teaspoon
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Red chili powder – 1 teaspoon adjust to taste
• Water – 1 cup
• Whole Spices
• Green cardamom – 2
• Black peppercorns – 6 to 8
• Cloves – 3 to 4
• Bay leaves – 2 tear one bay leaf into two pieces
• Green Masala Paste
• Fresh coriander leaves with stems – 1 cup
• Green chilies – 3 adjust as per spice level
• For Rice
• Rice – 1½ cups regular rice or basmati
• Water – 3 cups total
• Tomato – 1 cut lengthwise
• Green chilies – 2 slit
• Curry leaves – 10 to 12

Method

 

1. Wash the rice thoroughly 2 to 3 times until the water runs clear.
2. Soak the rice in clean water for 15 minutes.
3. 👉 Soaking helps the rice cook evenly and keeps the grains separate.
4. Heat oil in a pressure cooker on medium flame.
5. Add ¼ teaspoon sesame seeds. This is optional, but it helps prevent rice from sticking at the bottom.
6. Now add the chopped onions and fry them until they turn golden brown.
7. Do not rush this step. Golden onions give a deep flavor to the pulao.
8. Add whole spices – cardamom, cloves, black pepper, and bay leaves.
9. Fry everything together for a few seconds until aromatic.
10. Add 1 tablespoon ginger-garlic paste. Fry for a few seconds until the raw smell disappears.
11. Do not burn it.
12. Add the mutton pieces and fry on medium flame for 3 to 4 minutes until they change color.
13. Now add salt, turmeric powder, Cumin powder, coriander powder, Red chili powder, Mix everything well.
14. Do not overcook the spices, just mix until coated properly.
15. Add 1 cup water, close the pressure cooker lid, and cook until 4 whistles come.
16. After the whistles, reduce the flame and cook for 10 to 15 minutes on low flame.
17. Turn off the gas and let the pressure release naturally.
18. 👉 This step ensures soft and well-cooked mutton.
19. In a mixer jar add Coriander leaves (with stems), Green chilies. Grind into a coarse paste.
20. Do not make it very smooth. The coarse texture adds freshness and aroma.
21. Open the cooker and check if the mutton is soft.
22. If it is cooked well, add the prepared green masala paste.
23. Also add Slit green chilies, Curry leaves, Tomato slices, Mix gently and cook for 1 to 2 minutes.
24. Drain the soaked rice completely and add it to the cooker.
25. First add 1 cup water and mix gently so that rice does not break.
26. Then add 2 more cups of water (total 3 cups water for 1½ cups rice).
27. Check salt by tasting the water.
28. The water should taste slightly salty.
29. Adjust salt if needed.
30. Close the pressure cooker lid.
31. Cook on medium to high flame until 1 whistle comes.
32. After 1 whistle:
33. Reduce flame
34. Cook for 5 minutes on low flame and turn off gas.
35. Let the pressure release naturally.
36. Do not open immediately.
37. After opening the cooker, do not mix immediately.
38. Let the pulao rest for 4 to 5 minutes so that steam escapes.
39. This step prevents rice from breaking.
40. After resting, gently fluff the rice with a spoon.
41. Final Result
42. You will see that:
43. Each grain of rice is separate, rice is not sticky, mutton is soft and juicy, and pulao is perfectly cooked from bottom to top.
44. This mutton pulao is perfect for:
45. Family lunch, Weekend special meals

Read this also: Kashmiri dum aloo recipe

Making mutton pulao in a pressure cooker is not difficult if you follow the right steps. This recipe is beginner-friendly and gives consistent results every time.

If you liked this recipe, don’t forget to share it with your family and friends, and keep visiting for more easy and delicious recipes.

Happy Cooking! 🍚🍖💛