Authentic Hyderabadi Mutton Pulao Recipe
1 hour
908 reads
About Authentic Hyderabadi Mutton Pulao Recipe
Experience the rich culinary heritage of Hyderabad with this authentic Mutton Pulao recipe. This cherished family recipe beautifully combines tender, pre-boiled mutton with fragrant basmati rice, creating a truly unforgettable dish. The robust flavors of green chilies, onions, and aromatic spices will transport you to the heart of South India.This hearty and flavorful pulao is perfect for a special occasion or a comforting weeknight meal. The blend of spices and the perfectly cooked rice and meat create a symphony of tastes. It's a dish I personally adore and am thrilled to share with you.Follow this detailed recipe to recreate the magic of Hyderabadi Mutton Pulao in your own kitchen. Prepare to impress your family and friends with this culinary masterpiece!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
- 500 gms Mutton cleaned, washed and boiled well boneless meat
- 500 gm Rice basanti long grain
- 3 Onion medium size sliced
- 3.5 Chilli green, slit
- 1 tbsp Ginger Garlic Paste
- 1.5 tsp Salt or as per taste
- 1 tsp Chili Powder red
- 1/4 tsp Turmeric Powder haldi
- 1 tsp Pepper black
- 1/2 tsp Garam Masala
- 1 tsp Coriander dhania
- 1 cup Yogurt curd
- 1 stick Cinnamon dalchini
- 3 Cardamom elaichi
- 2 Bay Leaf bayleaf
- 10 Peppercorns black, nos
- 3 clove Cloves
- 4 tbsp Oil
- 1 Bell Peppers size sliced
- leaves Garnishing or coriander some chopped coriander for
Instructions
Prepare the Rice
- Wash basmati rice thoroughly. In a pot, combine rice, 7-8 cups of water (adjust based on rice type), bay leaves, cloves, peppercorns, cardamom, cinnamon stick, and salt. Cook until rice is tender but not mushy.
Sauté Aromatics
- Heat oil in a large pan or wok over medium heat. Add sliced onions and sauté until golden brown.
Cook the Spices
- Add ginger-garlic paste and sauté for 30 seconds. Then, stir in red chili powder, coriander powder, turmeric powder, garam masala, and black pepper powder. Sauté for 1 minute until fragrant and the oil begins to separate.
Combine and Simmer
- Add salt, yogurt (curd), capsicum (bell pepper), and green chilies. Mix well. Add the pre-boiled mutton and stir to combine.
Assemble the Pulao
- Add the cooked rice to the mutton mixture, gently folding it in. Garnish with chopped coriander leaves. Cover the pan, reduce heat to low, and simmer for 10-12 minutes, allowing the flavors to meld.
Recipe Notes
Expert Tips for the Best Hyderabadi Mutton Pulao
- For extra flavor, marinate the mutton in yogurt and spices for at least 2 hours before cooking.
- Use good quality basmati rice for the best texture and aroma.
- Adjust the amount of green chilies according to your spice preference.
- Don't overcook the rice; it should be fluffy and separate.
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Recipe Nutrition
Calories: 341kcalCarbohydrates: 42gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1gSugar: 5g
Saba Shaikh
Articles: 176
6 Comments
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So delicious! Excited to make it.
Looks so yummy! Excited to make it.
Looks so good! Can’t wait to try it.
Nice
Yummyy
Such a delicious dish! Thank you.