Tender Lamb White Pulao in 90 Minutes! | Easy Mutton Rice Recipe (One Pot)

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric offers color but is more affordable.

Soak 2 cups of basmati rice in 2 cups of water.

In a pot, add 3 lbs of lamb leg meat and 5-6 cups of water.

Add 1/2 tbsp of turmeric, 1 tbsp of cinnamon (or 1 whole stick), 1 dark black cardamom, 1 bay leaf, and 1 tbsp of five seasoning powder to the pot.

Add 6 cloves of garlic and 1/2 tbsp of salt to the pot.

Boil the meat on high flame for at least 40 minutes, checking after 30 minutes for tenderness.

Slice 1 large onion and prepare 6-7 cloves of garlic and fresh green chilies while the meat cooks.

Once the meat is tender, heat 12 tbsp of vegetable oil in a pan.

Add the sliced onions and garlic to the pan and sauté until the onions are transparent, without browning them.

Add 1 cup of plain yogurt, 1/2 tbsp of cumin powder, 1/2 tbsp of coriander powder, 1/2 tbsp of mace powder, and 1/2 tbsp of ground black pepper to the pan.

Add 1/2 tbsp of salt and 2 more bay leaves to the mixture in the pan and cook for 5 more minutes.

Scoop the tender meat from the pot and add it to the pan with the onion mixture, mixing well.

Add the soaked basmati rice to the pan along with the broth from the pot, which should be about 2 cups of water.

Add fresh green chilies and a handful of dried black raisins on top of the rice.

Cover the pan and cook on medium heat for 15 minutes, then reduce to low and simmer for another 15-20 minutes until the rice is cooked and fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens