Mutton Pulao

Name: Mutton Pulao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g mutton; 400 g sela rice; 4 green cardamom; 3 tbsp ghee; 1 black cardamom; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Mutton Pulao, a staple from the kitchens of Peshawar, is a dish that embodies the region's generous use of salt and fat. Traditionally, it is not just a meal but an occasion for sharing, capturing the warmth of a Pakistani family gathering. This version is a home-cooked classic, lovingly recorded to reflect how it's enjoyed in households, where the aroma of seasoned mutton and rice signals a moment of togetherness.

The dish should offer tender chunks of mutton nestled within perfectly cooked sela rice, each grain infused with the rich scent of ghee and the warm embrace of cardamom. The balance of salt is crucial, added by instinct rather than measure, to enhance the natural flavors without overpowering them.

Ingredients

700 gmutton
400 gsela rice
4green cardamom
3 tbspghee
1black cardamom
to tastefine sea salt

Method

In a large mixing bowl, combine 700 g of mutton with 2 teaspoons of fine sea salt, 4 green cardamom pods, and 1 black cardamom. Use your hands to mix thoroughly, ensuring the mutton is evenly coated with the salt and spices. This step infuses the meat with flavor and helps tenderize it.
Heat 3 tablespoons of ghee in a heavy-bottomed pot over medium-high heat. Once the ghee is hot and shimmering, add the seasoned mutton pieces in a single layer. Brown the mutton on all sides, turning occasionally, until each piece has a deep, rich color. This caramelization adds depth to the flavor of the pulao.
Once the mutton is browned, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the mutton to braise gently in its own juices for about 45 minutes to 1 hour, or until the meat is tender. Check occasionally and stir to prevent sticking, adding a splash of water if necessary to maintain moisture.
While the mutton is cooking, rinse 400 g of sela rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Once the mutton is tender, taste the broth and adjust the salt if necessary. Add the rinsed sela rice to the pot, stirring gently to combine with the mutton and spices. Ensure the rice is evenly distributed and submerged in the liquid.
Increase the heat to medium and bring the mixture to a gentle boil. Once boiling, reduce the heat to low again, cover the pot, and let it simmer until the rice is fully cooked and has absorbed the flavorful broth. The rice should be tender but not mushy, with each grain separate and fluffy.
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. This resting period allows the flavors to meld and the rice to finish steaming.
Fluff the pulao gently with a fork, ensuring the mutton and rice are well combined. Serve the Mutton Pulao hot, garnished with fresh herbs if desired, alongside bread or salad for a complete meal.