Kukkar Mutton Pulao

Ingredients

• 600 g Basmati Rice (Rinsed, soaked in water for at least 15 minutes, no washing after soaking)
• 500 g Mutton (goat meat) (Cut into bite‑size pieces; bone‑in preferred for flavor)
• 50 ml Vegetable Oil (Neutral oil such as canola or sunflower)
• 2 Medium Onion (One for the initial fry, one thinly sliced later)
• 22.5 ml Ginger Garlic Paste (Approximately 0.5 tbsp for first fry and 2 tbsp later)
• 22.5 ml Green Chili Paste (0.5 tbsp early, 1 tbsp later; adjust to heat preference)
• 1 tsp Salt (Divided between steps)
• 36 Fresh Mint Leaves (6 leaves for early fry, 30 leaves later)
• 1 cup Fresh Cilantro Leaves (Packed, added later)
• 0.25 tsp Turmeric Powder
• 45 ml Ghee (Pure ghee, about 3 tbsp)
• 10 Cloves (Whole)
• 8 Green Cardamom Pods (Whole)
• 1 Cinnamon Stick (4‑inch piece, whole)
• 1 Star Anise (Whole)
• 1 Bay Leaf (Small, whole)
• 100 g Plain Yogurt (Full‑fat, unsweetened)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves) (Crumpled)
• 1 tbsp Red Chili Powder
• 1 Lemon (Whole, juiced)
• 1 tsp Coriander Powder
• 4.5 cups Mutton Stock / Water (Reserved broth from pressure‑cooked mutton plus additional hot water as needed)

Instructions

1. Soak the Rice

   Rinse the basmati rice briefly, then soak it in enough water for at least 15 minutes. No need to wash after soaking.

   Time: PT15M

2. Prepare and Pressure‑Cook Mutton

   Cut the mutton into bite‑size pieces, add a pinch of salt, and place in the pressure cooker with 2 cups of water. Cook on high pressure for about 20 minutes until tender, then release pressure.

   Time: PT20M

3. Separate Mutton and Stock

   Open the cooker, remove the meat pieces with a slotted spoon and set aside in a bowl. Reserve the cooking liquid as mutton stock.

   Time: PT5M

4. Sauté Whole Spices

   In the same skillet, heat 45 ml ghee mixed with 8 ml oil over medium flame. Add cloves, cardamom pods, cinnamon stick, star anise, and bay leaf. Fry for about 1 minute until fragrant.

   Time: PT1M

5. Fry Onions

   Add the two medium onions (one whole, one thinly sliced) to the skillet. Stir‑fry until golden brown, about 3 minutes.

   Time: PT3M

6. Add Herbs and Pastes

   Stir in fresh mint leaves (30), cilantro leaves (1 cup), green chili paste (1 tbsp), ginger‑garlic paste (2 tbsp), and 0.5 tsp salt. Cook for 2 minutes, mixing well.

   Time: PT2M

7. Incorporate Yogurt

   Add 100 g plain yogurt. Cook, stirring, until the mixture separates and the oil begins to surface, about 3 minutes.

   Time: PT3M

8. Season the Base

   Add crumbled kasuri methi (1 tbsp), red chili powder (1 tbsp), lemon juice (from 1 lemon), and coriander powder (1 tsp). Stir for 2 minutes.

   Time: PT2M

9. Re‑introduce Mutton and Stock

   Return the cooked mutton pieces to the skillet, pour in the reserved mutton stock (about 4 cups). Bring to a rolling boil and simmer for 5 minutes.

   Time: PT5M

10. Add Soaked Rice

    Drain the soaked rice and add it to the pot. Mix gently, then add enough hot water/stock to total 4 cups of liquid (approximately 4 glasses). Stir once.

    Time: PT5M

11. Pressure Cook the Pulao

    Close the pressure cooker lid, bring to high pressure and cook until the second whistle (about 5 minutes).

    Time: PT5M

12. Rest the Pulao

    Turn off the heat and let the cooker sit, undisturbed, for 15 minutes. Do NOT lift the lid during this time.

    Time: PT15M

13. Fluff and Serve

    Open the cooker, gently fluff the pulao with a fork, garnish with extra fresh cilantro if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Basmati Rice: Long grain white rice
• Instead of Mutton (goat meat): Lamb, Beef stew meat
• Instead of Vegetable Oil: Sunflower oil, Canola oil
• Instead of Medium Onion: Yellow onion
• Instead of Ginger Garlic Paste: Fresh grated ginger and minced garlic
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Mint Leaves: Fresh cilantro
• Instead of Fresh Cilantro Leaves: Fresh parsley
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Ghee: Unsalted butter
• Instead of Cloves: Allspice (in smaller quantity)
• Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Star Anise: Anise seed (¼ tsp)
• Instead of Bay Leaf: Curry leaf
• Instead of Plain Yogurt: Greek yogurt (plain)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (¼ tsp, ground)
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Lemon: Lime juice
• Instead of Coriander Powder: Ground cilantro
• Instead of Mutton Stock / Water: Beef stock, Chicken stock

Equipment Needed

• 5‑Liter Pressure Cooker
• Large Skillet or Frying Pan
• Wooden Spoon or Spatula
• Chef Knife
• Cutting Board
• Measuring Cups
• Strainer / Sieve
• Mixing Bowl
• Serving Bowl

Critical Steps — Do Not Skip

• Soaking the rice for at least 15 minutes
• Pressure‑cooking the mutton until tender
• Ensuring the yogurt mixture separates before adding spices
• Cooking until the second whistle in the pressure cooker
• Resting the cooked pulao for 15 minutes without opening the lid

Chef Tips from the Video

• Use high‑quality aged basmati rice for the best fragrance and grain separation.
• Toast whole spices just until they become aromatic – over‑toasting makes them bitter.
• Finish with a squeeze of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Not recommended; refrigerate promptly after cooling.

Make-Ahead Tips

• Cook the mutton a day ahead and keep the stock; reheat before adding rice.
• Soak the rice while the mutton is pressure‑cooking to save time.
• Yogurt can be mixed with a little water ahead of time for smoother incorporation.