Easy Instant Pot Mutton Pulao
Instant Pot Mutton Pulao is an easy aromatic rice and meat dish that takes little to no effort. What is Pulao? Pulao (aka pilaf), is a meat and rice dish commonly cooked in Central Asian, South Asian and/or Middle Eastern cultures. Each culture has its own variation and this particular recipe is quite common in Pakistan (South Asia). This recipe was made using an 8 quart instant pot and can be made on the stovetop as well. Please see the recipe below for stovetop directions. Note: Goat meat was used in this recipe. Pressure-cooking time will need to be adjusted accordingly if different meat is used.
Watch Us Make Instant Pot Mutton Pulao Here:
Instant Pot
Mutton Pulao
Delicious Broth – Instant Pot Mutton Pulao
There are two steps to creating Instant Pot Mutton Pulao: Preparing the broth and making the rice. It is very important to understand both steps to achieve excellent results. First, preparing the broth (also known as yakhni) with aromatic spices, onion, and garlic. The goal is to make the broth as rich and flavorful as possible. The broth is what will make the rice flavorful and aromatic. Separate meat from the broth and strain broth. Keep the meat and broth in separate bowls. Spices can also be placed in a cheesecloth or muslin bag so it’s easier to discard whole spices later. Since I don’t always have cheesecloth at hand, and at most times, I just strain the broth using a strainer.
I highly recommend using meat with bones. The bones will add a nice and rich flavor to your broth. I love making my broth in the pressure cooker for several reasons. One: it cuts down cooking time literally in half especially when you are making mutton or beef pulao. Two: the pressure cooking really brings out the flavors from the whole spices and the meat into the broth which in turn makes your broth much more flavorful. Note: You can also make the broth on the stovetop: It may take approximately 45-50 minutes.
Perfect Rice – Instant Pot Mutton Pulao
Before cooking, be sure to rinse the rice until the water runs clear. The rice is then soaked for 15 – 20 minutes. This step will get rid of the starch and soften the rice from the inside. It is very important to have good rice to broth ratio. If you add too much broth, the rice will come out mushy. If you add too little, your rice will burn at the bottom and will not cook properly. I highly recommend using the same cup to measure your broth and rice. This will make a world of a difference. Using good quality rice is also key to making the perfect pulao. I always go for long grain basmati rice. Don’t be disappointed if your rice does not come out perfect the first time. If you are a newbie, you will definitely have this down after a couple of times. TRUST ME. Or you can follow this recipe exactly and you will be set.
The ratio that I used here was 1 cup of rice to 1.25 cups of broth. The rule of thumb is, if you are cooking this in the instant pot, the broth should be an inch above the rice and meat. If you are making this on the stovetop, the broth should sit 2 inches above the rice. Next, strain the broth, separate the meat into a different plate, separate the broth in a different bowl and discard the whole spices. Once your inner pot is empty, add oil and brown the onion and whole spices. Browing the onion will give you pulao a rich color and the whole spices will add aroma to the rice. Once that is done, saute the meat, add the pre-soaked rice, broth, and pressure cook. There you have it, the perfect Instant Pot Mutton Pulao.
Instant Pot Mutton Pulao
Aromatic rice dish cooked in a meaty mutton broth and whole spices. There are two steps to this recipe: preparing the broth and cooking the rice. Enjoy this dish with cucumber salad and mint yogurt.
- Electric Pressure Cooker (8 qt) or Stovetop
Mutton Broth
- 2 lbs mutton
- 5 cups water or (for stovetop cooking 8 cups of water)
- 1 of medium-sized onion (chunk)
- 8-10 cloves garlic
- 2 sticks cinnamon
- 1/2 tsp peppercorn
- 1/2 tsp cloves
- 4-5 pods cardamom
- 2 pods black cardamom
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 3 tsp salt or to taste
- 3-4 bay leaves
- 1/2 tsp black cumin (optional)
Rice
- 1 medium to large-sized onion (sliced)
- 1 tbsp ginger garlic paste
- 3 cups Basmati rice (teacups)
- 3.75 cups of the prepared broth
Instant Pot Instructions – 8 quart Instant Pot
Add 5 cups of water, onion, garlic, salt and whole spices listed in the ingredients above.
Cover and seal the lid. Cook for 7 mins high and 5 mins NPR.
Release the rest of the pressure and open the lid when the pin drops.
Separate the meat from the broth and set aside.
Strain the broth and set aside (in a separate bowl) for later use. At this point, you may adjust the salt levels in the broth. Note: the broth should taste slightly salty.
Wash 3 cups of Basmati rice until water runs clear. Soak the rice in water for 15-20 minutes.
At this point, the inner point should be clear and empty. Add 4-5 tbsp of oil and 1 medium-large sized onion (sliced). Fry the onion until golden brown.
Add 1 tbsp of ginger/garlic paste and fry for a minute.
Add the cooked meat and fry for about 3-5 minutes. Be sure to deglaze the pot before the next step.
Add 3 cups of rice and 3.75 cups of broth. Make sure the broth sits an inch above the meat and the rice.
Cover the lid and pressure cook for 6 mins high and 10 mins NPR.
With the rice paddle, poke holes in the rice and let it sit for 5 minutes without the lid so the steam escapes.
Serve with mint yogurt and cucumber salad.
Stove Top Instructions
Add 8 cups of water, onion, garlic, salt, and whole spices listed in the ingredients above.
Cook until meat is tender ( approximately 45 minutes).
Separate the meat from the broth and set aside. Strain the broth in a separate bowl and set aside. Note: if the water is less, water can always be added.
In a separate pot, add 4-5 tbsp of oil and 1 medium-large sized onion (sliced). Fry the onion until golden brown.
Add 1 tbsp of ginger garlic paste. Fry it for a minute.
Add the cooked meat and fry for 3-5 minutes.
Add 3 cups of basmati rice and 4 cups of broth. Make sure the broth only sits 2 inches above the rice.
Cook the rice on medium flame (without the lid) until broth dries up/absorbed by the rice.
Once the broth is absorbed, lower the flame to low and cover the lid. ** TIP: cover the lid with a kitchen towel and place it on the pot. The idea here is to cook the rice in steam.
Cook the rice with lid covered for 15-20 minutes.
Enjoy with cucumber salad and mint yogurt.
Food Notes:
- Please note that this recipe was made using an 8 qt.
- Whole spices can be found at any local Indian grocery store or Amazon.
- You can bundle and tie whole spices in a muslin cloth/bag or a cheesecloth, if available.
- The color of the onion will give you the color in your pulao. You don’t want to burn the onion or fry them to a deep brown color as it will give your pulao a bad taste.
- Important to deglaze the pot after frying the onion, otherwise the burn sign will appear.
- Rice and water ratio is very important, too much water will make your rice mushy.
- At the very end, I poked holes in the rice and let it sit without the lid, so the steam would escape. The hot steam will make the rice mushy.